It comes by way of the Mi Finquitta project which is run by Ratibor and Tessie Hartmann. The husband and wife team run a consultation program for small time farmers in the region where they help with standardizing farming practices as well as innovating fermentation and drying techniques to get the absolute best out of the coffee.
This coffee comes from a very small producer in Boquete named Steven Jones. His past in coffee was not the best as they struggled to harvest high quality coffee at his location In Boquete as it’s so much more humid at those lower elevations, so low in fact that he is almost at the lowest coffee growing point of that region.
With the help of Ratibor and Tessie his coffee has really come to another level, as when we were cupping the lot in Panama his caturra could stand up to competition geisha lots from much higher elevations. This coffee is dried in a sealed room with a large condenser dehydrator allowing for more consistent and even drying.
A fine example of a “natural” or dry-processed coffee, meaning the beans were dried inside the fruit, encouraging a flavour profile that is sweeter and deeper-toned than the more familiar wet-processed coffees of Panama.
This is a very complex coffee, with prune, peach aromatics & apple juiciness. Then you get the natural processed characteristics of molasses sweetness on the aftertaste. A smooth and juicy cup of coffee!