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SPECIALTY COFFEE – PANAMA NATURAL

FINCA LERIDA CATUAI NATURAL

 15,00

PANAMA Chiriqui, Boquete

Altitude 1600-1835m asl

Producer Finca Lerida

Varietal Catuaì

Processing Natural

Cup Profile medium body, citric acidity, red fruit, licorice aftertaste

 

Tollef Mönniche, “el Patrón”, was a Norwegian engineer who designed the locks of The Panama Canal. In 1911 he founded Finca Lerida in Boquete, near the border with Costa Rica. He retired there building his house by hand, just using one 600-year-old tree.El Patrón patented a siphon to separate the ripe coffee cherries from the rest of the harvest which is still used in most of South America. In the recent years Finca Lerida won many international awards including “World’s Best Coffee” from the American Specialty Coffee Association (SCAA).

Today, Finca Lerida is run by the Chiari family, who coordinate coffee growing with surrounding rainforest preservation. It also houses a eco-tourism hotel, where patrons can take tours of the farm land and enjoy the ambiance of the rainforest. The farm sits at an altitude of 1600-1835m above sea level, and grows Caturra, Catuai and Geisha varietals, which are processed several ways.

This Catuaì is processed with a Natural process that means the coffee cherry is dried on the coffee bean and the separated from it without any water being involved, that gives to the coffee more body and red fruit tasting notes.

 

SPECIALTY COFFEE

Specialty coffee refers to the whole process from farmer to cup.

All coffee beans can be graded out of 100. This grading process is called “cupping”. And according to the Specialty Coffee Association (SCA), specialty coffee is Arabica coffee with a cup score of 80+ points.

The coffee must have been cupped by a certified Q grader. On top of that, too many defects in a sample of the green, unroasted coffee beans will automatically disqualify that coffee from specialty status.

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