Panama — Bonita Springs

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Funky
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Panama — Bonita Springs Provenance Our second release in a series of exceptional coffees marking 10 years of Assembly. After beginning the campaign with Finca Deborah Echo GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., we wanted the next coffee to show a different side of this origin. Bonita Springs, in the Volcán Barú region, does exactly that. This SL28SL28A Kenyan variety selected in the 1930s by Scott Agricultural Laboratories, prized for intense blackcurrant acidity and deep sweetness. delivers juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. red fruit and floral notes – a clear example that Panama’s future in specialty coffee extends beyond Geisha. Read more about our 10-Year series here . Process This lot is produced using a traditional, low-intervention naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. method, referred to by the family as their ‘wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones.’ process to distinguish it from larger-scale naturals common elsewhere. Only fully ripe cherry is harvested and dried on raised beds, with frequent raking to ensure consistent, even drying and controlled fermentation. The varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. is SL28 – originally developed in Kenya and prized in specialty coffee for its structure and fruit-forward qualities. Grown here in Panama’s Volcán Barú region, it retains that vibrancy while taking on a softer, rounder sweetness. The result is a clean, well-structured cup with orchard fruit, subtle florals and a velvety mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method..