Unroasted - Panama SHB EP Boquete


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About the bean

Panama is a small coffee producer compared to other regions but its prestige worldwide for specialty offerings (including the breakout star Geisha/Gesha varietal) gives this country its quality, not quantity interest.

The Boquete area is Panama's oldest and most famous coffee growing location. Nearby to Boquete is the ultra spectacular Volcán Barú region (where our coffee is from), and where Panama's highest mountain rises above the clouds to afford a magical view of the Pacific Ocean and Caribbean Sea simultaneously, as well as sunrises and sunsets that are the stuff of legend.

Our current crop of Panama Boquete hails, as it always does, from the marvellous Don Vicente Estate where four generations of family have farmed, dating back to 1930 when they first arrived from Spain. Their prize-winning varieties are grown beneath a canopy of native forest cover at 1,300m above sea level.

Stop to smell the roses with this quiet wonder.

Quick Notes

Brand: Don Vicente
Species: Arabica
Varieties: Bourbon, Caturra
Drying Method: Sun dried and later mechanically dried. Given 60 days rest (permits carbon dioxide to escape; results in a more balance, sweeter coffee).
Altitude: 1,300 masl.
SHB: Strictly High Grown
EP: (European Prep) Indicates the coffee has undergone rigorous sorting - usually by hand to ensure defective beans and foreign material have been removed.
Cupping Score: 85.3 (out of 100 points; over 85 considered excellent)

Taste Test

We find the Panama Boquete is highly dependent on the roast profile.

At a lighter roast, an aromatic, clean and balanced cup gave us a soft body and lovely caramel aftertaste. A pronounced fruitiness at this profile.

Typically, we do favour nuance, but a darker roast profile and the increased body it delivered (we went for a 1/12 ratio instead of our typical 1/15 for a French press brew) was impressive. We're going to stay here! Notes of hazelnut, caramel and citrus brightness combined to give us a wonderful cup.

Suits a variety of preparation methods and roast profiles. Go light for a bright and fruity reward, darker for a more bodylicious brew. Serve filtered, French press style or as an espresso blend.

Roast recommendation: Medium to dark. For an explanation of our different roasts, see here: