LIMITED | PANAMA | Finca Sophia | La Roca | Best of Panama #2 | Geisha | Natural

Origin

• 🇵🇦 Panama· Chiriquí

Tasting notes

Character

• Bold
  50
• Bright
  25
• Clean
  25
• Funky
  20

Region: Nueva Suiza, Chiriqui Producer: Helen Russell, Brooke McDonnell, Catherine Cadloni, & Willem Boot Relationship: 2023 Altitude: 2,175 masl Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Fragrance and aroma of cherry and bergamot orange. In the cup powerful floral and citrus notes to be expected from a 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. 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., with a layer of fresh fruits - black cherries, currants, and plums – finishing with a creamy 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.. While this was the first year purchasing a coffee from the famed Finca Sophia, our relationship with one of the farm's owners goes back to the very beginning of Proud Mary Coffee. In those early days, before the big roasting facility in Collingwood, before the move to the United States, before Austin, Texas, when Proud Mary was a scrappy little roasting company in Melbourne, trying to find the absolute best coffees we could get our hands on. Proud Mary founder, Nolan Hirte, took his very first trip to Panama – the trip was organized and coordinated by a certain Mr. Willem Boot, of Boot Coffee in Northern California, and now, one of the owners of Finca Sophia. It’s funny how things always tend to come full circle. Finca Sophia was founded in 2008, by a group of coffee professionals and friends from California. It’s something of a grand experiment; with altitude exceeding 2,100 meters above sea level, it is one of the highest elevation farms in Panama and aims to test the limits of coffee cultivation in the region. Prior to 2008, Finca Sophia was a small vegetable and cattle farm that had been intensively farmed, having much of its biodiversity stripped away. One of the first things Helen, Brooke, Catherine, and Willem did, was to start an ecological regeneration program, that continues to this day. The aim was to restore the farm to its wild and 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. state, full of biodiversity and life – a buffer zone was established, between Finca Sophia and the neighboring National Park, where thousands of trees were planted, both providing shade for the farm and much needed habitat for l