Panama - Santamaria Estate Centroamericano | Hydro Natural - 100g - Archived

Origin

• 🇵🇦 Panama· Volcán

Tasting notes

Character

• Funky
  20

Santamaría Estate Coffee developed the hydronatural process from a trial and error period of three years, with the goal of looking for different flavour profiles beyond traditional 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. or 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. processes. After hand picking and sorting ripe cherries, the coffees are fermented then rehydrated as whole cherries, slow dried for four weeks on African beds in indirect sun. The farm is located in Paso Ancho, Tierras Altas District, Province of Chiriquí, Republic of Panama. The lowest point of the farm planted with coffee is 1564 m.a.s.l. while the highest point reaches up to 1946 m.a.s.l. The total farm area is 120 ha of which currently 60 ha are planted with coffee of varieties CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. or Criollo and 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.. The soils have special volcanic characteristics and together with certain amount of rainfall per year and varieties of high quality Arabica coffee produce coffee beans that have very special aroma, 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. and 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.. This farm was started 1950 by its founder Don Urbano Santamaría who established the coffee plantations to sell to the Martins family, the owner of the Finca La Florentina S.A., neighbouring the Santamaría property. He began planting tall Arabica varieties like Criollo, BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. and Mundo Novo at a density of 1800 seedlings per hectare. Due to health reasons Don Urbano Santamaría handed over the administration of his estate in 1980 to Don José Luis Santamaría, who continued with the farming practices and maintenance of the estate. He began to plant low tree but high-yielding 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. such as Caturra, which has become predominant variety on the farm and currently accounts for 80% of its production. In the 1990s Edwin Santamaría took over the management of the farm bringing a new dynamic to it, improving the planting and production processes that helped to increase productivity and significantly improved coffee quality. It is already the third generation of coffee farmers devoted to their work. Due to the introduction of the Caturra variety on the