Panama - Carmen Estate Caturra Lot 6 | Washed

Origin

• 🇵🇦 Panama

Tasting notes

Character

• Clean
  30

Carmen Estate was founded in 1960 by Efrain and Carmen Franceschi as a single estateSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. and mill in Panama. Now in its third generation of family ownership under Carlos Aguilera, the estate was acquired by Panama Red Carmen Café Trading, with production currently overseen by Jean Paul Jangenstein Wachter. Carmen consistently places in the top 5 at specialty cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. contests, and in 2023 took Best of Panama in the 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. Category at a record-breaking US$10,500/kg. The farm prioritizes ecological stewardship across insect management, soil conservation, water resource protection, and waste management. Each harvest, coffee cherries are handpicked by the Ngäbe-Buglé indigenous people, trained to select only bright red, fully ripe cherries and leave unripe fruit for later picking. Our roasting team agreed that this is a clean, well-structured cup that's very fruity and juicyAcidityThe 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.. Brewing recommendation RestingRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.: 2–3 weeks Espresso: 1:2–2.3 | 94°C | 24–27s Filter: 1:15–1:16 | 94°C