Panama Finca Isabel (Gold Series) Beans Bag/340 g

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Clean
  50
• Bright
  40

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Orange + Caramel + Hazelnut The coffee Panama produces each year often makes headlines in the specialty coffee world because of the renowned 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. coffee 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., but it would be a mistake to diminish the complexity of this famous growing region to a single plant variety. This lot from Finca Isabel consists of CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varieties & emphasizes the significance of terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. & the generations of coffee knowledge that go into producing a world-famous coffee. Finca Isabel cultivates 500 acres of coffee across meticulously sub-divided plots using different varieties based on each unique landscapes & their micro-climates. These thoughtful considerations influence greatly the maturation & quality of the coffee seed. After harvesting, cherries from Finca Isabel are delivered to Beneficio El Bajareque. This lot was picked with emphasis on cherry maturation. Onsite infrastructure coupled with an experienced team ensure attention to detail during the post harvest process. The ripe cherries are floated to remove less dense & damaged seeds, & then depulped, fermented, washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. & mechanically dried. ROASTMASTER NOTES: I set out to highlight the charming fruit notes with a gentle roast, but was pleasantly surprised by how creamy and rich this coffee became in the cup. Delicate orange notes lead into a beautifully balanced bodyBodyThe 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. with soft whispers of hazelnut and a refreshing finish. -Desmond Mulvey, Roastmaster CALIBER COFFEE IS PROUDLY MADE IN REGINA, SASKATCHEWAN, CANADA