Boquete is Panama’s most elite production area and the best coffee growing environment in the world. It faces the gentle and sentimental sea breeze of the Caribbean Sea, and is backed by the cold night attack of the Atlantic Ocean. The mountains are high and steep, the soil is poor and there are many ridges. The famous "family-run" small farms or manors produce unique and unique coffee. Every year, more than 70% of the award-winning manors in Panama BOP come from this exquisite production area. Boquete coffee is very soft, with perfect acidity balance and a very characteristic aroma.
This batch of Finca Esther, Panama’s Finca Esther, is carbonic maceration coffee beans, produced in the volcanic gorge in the traditional Boquete production area of Panama’s fine beans. The coffee trees are planted in shaded. The woods is a high-quality and rare boutique coffee bean in Panama. It adopts a very special Carbonic Maceration method to present the charming flavor of wine-stained cherries.
Generally, the green coffee beans are processed by traditional sunlight, except for the original block. In addition to the micro-climate and natural conditions such as the addition of soil fertilizers, the use of carbon dioxide impregnation method will block oxygen contact and make the wine flavor more prominent, which is a bit like winemaking technology with the same effect.
Panama washed or sun-dried coffee is currently processed by traditional processing methods. First, the CM technology is complex, and no experience can easily fail and cause huge losses. Second, the CM fermentation time and temperature need to be accumulated. Good batches are produced. Today, it is rare to see Panama farm using cutting-edge CM treatment, and it is the first time to taste the special flavor of this treatment.
This CM coffee is truly an eye opener. With lots of strong winey flavours developed from the CM fermentation processed, very juicy and fruity cuppa. It will give you a big wow on first sip.