Panama | Hartmann | Maragogipe | Anaerobic Natural | Filter | 200g

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Experimental
  50
• Funky
  40

Region: Santa Clara Elevation: 1250 masl 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.: Maragogipe Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Notes: Confectionary, watermelon, & tropical fruits About: This has got to be one of Proud Mary’s favourite coffees from Finca Hartmann. The Maragogipe variety’s history in Panama is tied to the Hartmanns, with them being the first farm in Panama to grow and export this treasure. In 2018 we initiated the first honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processed Maragogipe. For 2019 the boundary was pushed again with an anaerobic process (fermenting without oxygen) to create a cup of candy, tropical fruits, and sparkling acidityAcidityThe 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..