Panama | Lamastus Family Estates | Catuai | Anaerobic Natural | Filter | 200g

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Funky
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Region: Boquete Elevation: 1700 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.: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. 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: Cherry, apricot, blackberry, & syrupy About: Fruity, tangy, 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., and delicious! Lamastus Family Estate’ Catuai demonstrates what can happen when an ideal climate a terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. combine. Catuai is known to be a commercially viable variety with good yields and solid cup quality. At Lamastus Family Estate the Catuai is grown in rich volcanic soil and is surrounded by virgin cloudy rainforest. The low temperatures cause the cherries to ripen slowly, generating a higher concentration of sugars and complexity of flavour.