Panama | Finca Hartmann (2018) | Caturra & Catuai | Natural

Origin

• 🇵🇦 Panama

Tasting notes

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Chocolate fudge, orange, peach, & 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. Region: Santa Clara Varietals: 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. Processing: 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. Coffee is left to dry in its whole fruit form which creates greater sweetness and a syrupy 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.. About: The Caturra and Catuai blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. from Santa Clara is a staple to Proud Mary. Through natural processing it has culminated into a textural (syrupy), fruit driven and balanced coffee, that is extremely pleasant as both espresso and filter. Why is it so clean and elegant? Immaculate processing and sorting of the coffee cherry! This care and consideration for coffee and environment is truly employed at Finca Hartmann. The Hartmanns are grateful for what their land has provided and in turn, treat the coffee with much love and care.