Catuai Rojo - Panama
€18.50
Catuai Rojo - Panama. Catuai. Natural.
Every bean has a story
A great natural Catuai from Barú Black Mountain farm in Panama.
This coffee comes from the Barú Black Mountain farm. The farm stands at an altitude of between 1.350 and 1.500 metres in Chiriqui Province. It is near La Amistad national park (UNESCO World Heritage Site), under century-old trees and on dark volcanic soil (whose color gives the farm its name).
Standing 3,800 metres above sea level, Volcan Baru overlooks the national park and marks the country’s highest point. The farm gets its name from the region’s very dark volcanic soil. It is situated to the west of the volcano at an altitude of between 1,350 and 1,500 metres, midway between the cities of Volcan and Rio Sereno. It is an ideal environment for growing coffee.
Pedro Rodriguez Escribano owns the farm. He decided to leave Spain and move to Panama where he bought a cattle farm. Initially, he intended to make a living from beef production, but thanks to his German son-in-law, Pedro started to produce specialty coffee.
The farm commits to environmentally-friendly farming practices, by using stream water to wash its harvested cherries for example. They also respect the workers, who receive medical and educational support for their families.
Pedro Rodriguez Escribano is a former entrepreneur in the printing industry. After a successful career in Spain, he decided to invest in Panama, where he bought a cattle and coffee farm. Initially, he wanted to make a living from his cattle production, but it was not until he met his daughter and her future husband, a German coffee enthusiast, that he decided to expand his coffee production.
For the past 10 years, Pedro has invested fully in his coffee farm and is constantly learning and improving his production methods. This includes the diversification of his varieties, which allows him to obtain very good quality coffees. On site, Ezequiel Batista, called Quielito, is the manager and administrator of Baru Black Mountain. He manages the relationship with the producers, the processing and the harvests. He also conveys the importance of good agronomic and post-harvest management, the conservation of biodiversity and the wellbeing of their employees.
This coffee is processed using the natural method, also known as dry process, a traditional technique that enhances sweetness, dense body, and fruity intensity. Only fully ripe cherries are hand-selected at peak maturity. The cherries dry whole, without depulping, for 19 days on raised African beds under partial shade.
The team at the farm turns cherries regularly throughout drying, to avoid over-fermentation and to ensure uniform moisture loss. This natural drying allows internal fermentation to occur within the intact cherry, concentrating sugars and developing vibrant, fruit-forward flavors in the final cup.
If you fancy more coffees from Barú Black Mountain in Panama click here
Every bean has a story
A great natural Catuai from Barú Black Mountain farm in Panama.
Barú Black Mountain
This coffee comes from the Barú Black Mountain farm. The farm stands at an altitude of between 1.350 and 1.500 metres in Chiriqui Province. It is near La Amistad national park (UNESCO World Heritage Site), under century-old trees and on dark volcanic soil (whose color gives the farm its name).
Standing 3,800 metres above sea level, Volcan Baru overlooks the national park and marks the country’s highest point. The farm gets its name from the region’s very dark volcanic soil. It is situated to the west of the volcano at an altitude of between 1,350 and 1,500 metres, midway between the cities of Volcan and Rio Sereno. It is an ideal environment for growing coffee.
Pedro Rodriguez Escribano owns the farm. He decided to leave Spain and move to Panama where he bought a cattle farm. Initially, he intended to make a living from beef production, but thanks to his German son-in-law, Pedro started to produce specialty coffee.
The farm commits to environmentally-friendly farming practices, by using stream water to wash its harvested cherries for example. They also respect the workers, who receive medical and educational support for their families.
Pedro Rodriguez Escribano
Pedro Rodriguez Escribano is a former entrepreneur in the printing industry. After a successful career in Spain, he decided to invest in Panama, where he bought a cattle and coffee farm. Initially, he wanted to make a living from his cattle production, but it was not until he met his daughter and her future husband, a German coffee enthusiast, that he decided to expand his coffee production.
For the past 10 years, Pedro has invested fully in his coffee farm and is constantly learning and improving his production methods. This includes the diversification of his varieties, which allows him to obtain very good quality coffees. On site, Ezequiel Batista, called Quielito, is the manager and administrator of Baru Black Mountain. He manages the relationship with the producers, the processing and the harvests. He also conveys the importance of good agronomic and post-harvest management, the conservation of biodiversity and the wellbeing of their employees.
Catuai Rojo
This coffee is processed using the natural method, also known as dry process, a traditional technique that enhances sweetness, dense body, and fruity intensity. Only fully ripe cherries are hand-selected at peak maturity. The cherries dry whole, without depulping, for 19 days on raised African beds under partial shade.
The team at the farm turns cherries regularly throughout drying, to avoid over-fermentation and to ensure uniform moisture loss. This natural drying allows internal fermentation to occur within the intact cherry, concentrating sugars and developing vibrant, fruit-forward flavors in the final cup.
If you fancy more coffees from Barú Black Mountain in Panama click here
Read More
Read Less
Tasting notes
Imagine an orange in your cup!
A citrus-forward delight, led by bright notes of orange zest and mandarin, balanced by the richness of Belgian chocolate and a silky thread of vanilla. The cup carries a gentle brown sugar sweetness, wrapped in a creamy medium-to-high body.
With a citric acidity and an exceptionally clean aftertaste leaving lingering impressions of fresh citrus peel.
Recipe for espresso
Grams in: 18.5-19g
Grams out: 40g
Extraction Time: 23" seconds
Water Temperature: 93.6 C
Aged Best Use: Between 10-25 days
Imagine an orange in your cup!
A citrus-forward delight, led by bright notes of orange zest and mandarin, balanced by the richness of Belgian chocolate and a silky thread of vanilla. The cup carries a gentle brown sugar sweetness, wrapped in a creamy medium-to-high body.
With a citric acidity and an exceptionally clean aftertaste leaving lingering impressions of fresh citrus peel.
Recipe for espresso
Grams in: 18.5-19g
Grams out: 40g
Extraction Time: 23" seconds
Water Temperature: 93.6 C
Aged Best Use: Between 10-25 days
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Cafetiere 250g
- Ground for Filter - Hand Brew 250g
1
2
3
4
5
6
7
8
9
10