Panama Baru Estate Indian High


The Baru Estate Indian High, are grown in the Boquette region of western Panama. This coffee is naturally shade grown at 1400 Meters. Panamas are processed using the traditional method of density sorting in flotation canals between washing and drying. The Baru Estate coffee is then partially sun-dried and finished in a mechanical dryer. 

Panamas are sweet but mild and usually fit somewhere between Mexican and Colombian coffees in flavor profile. Typically coffee from Panama has been used for blending or filling, but over the years this coffee has improved considerably and now Panamas are considered to be an excellent value. The Baru Estate in particular is a high-end coffee, sweet and fruity with medium body and acidity.



Guatemala Finca La Florencia 100% Bourbon
La Florencia is in the Fraijanes region.  Finca La Florencia features pure Bourbon seedstock, they tyep that originated on the island of Bourbon (now Reunion), named for the royal family of France at the time. It's an ideal coffee for high altitude cultivation, and results in dense physical structure of the coffee seed. This is great for roasting, as it promotes even heat transfer, and less damage to the bean structure.Green apple and mild citrus brightness is nested in almond-hazelnut-chocolate roast tones. The body is dense, thick. As it cools, the brightness is more apparent and the cup seems more dimensional. The finish has aromatic wood hints, traces of walnut. It's a solid cup, and the Bourbon character is fully expressed in it.

Costa Rica West Valley-Naranjo Lomas Al Rio Micro Mill "Honey" Preparation
Sparkling acidity, rich, chocolate, floral, clean.

Naranjo is a co-operative and there are over 3000 farmer members. Each farmer brings his coffee to the co-operative to be pulped and milled. The benefits to the community are immense. By being a member, the farmer and family have access to their own supermarket, wholesale supply business and social club as well as on hand agricultural expertise.

The farms are situated between 3000 and 5000 feet above sea level. Produced in volcanic soil the coffee beans are uniform and have a delightful sweetness.

Most of the parchment is sun dried (see below). The advantage to this is that the coffee taste develops naturally, in its own time and becomes more balanced and sweet in cup.

Colombia Huila Los Naranjos de San Agustin

In recent years, some of the best coffees have been coming out of Huila in southern Colombia. Los Naranjos is a coop of 97 small-hold farmers who produce around 2000 bags total per year. This lot is a regular selection; later this year, micro- lots may become available. The coffee has scored in the high 80s in several competitions, including the SCAA cupping pavilion, where it placed 8th.  Baked molasses, butter, and cherries are the dominant flavors. However, unlike the El Salvador or Nicaraguan coffees this profile suggests, the Naranjos has excellent body, a brothy background flavor, and a general structured intensity that is reminiscent of Kenya. The meat-broth hints are especially apparent in the aroma, where it is slightly disconcerting. The structure is a product of slight astringency, so this coffee should not be roasted dark, where this will turn into a negative. It is sweet enough to make an unusual, but tasty SO espresso.