Panama is an origin that constantly makes headlines in the specialty coffee world, primarily associated with the renowned Gesha variety. But several complexities influence specialty coffee, and it would be a mistake to reduce the complexity of this famous growing region to nothing more than plant variety.
With this lot of Caturra and Catuai from Finca Santa Teresa, there is an opportunity to explore the impact of terroir and different processing techniques on other varieties. Santa Teresa has 240 acres cultivated with coffee, meticulously divided into 20 plots with distinct landscapes and micro-climates, which influence a coffee seed’s maturation and ultimate quality in different ways.
In addition to a mindful and environmentally balanced approach to farm management, Santa Teresa has an experienced team and onsite infrastructure at the farm to ensure attention to detail during the harvest. This Caturra and Catuai lot is honey processed where ripe cherries are floated to remove less dense and damaged seeds, then de-pulped, placed on raised beds, and regularly turned over 8 to 12 days.