Unroasted - Panama SHB EP Boquete


In stock. Ships next business day

About the beans

These beans come to us from the Don Vicente Estate, located in Panama's ancient Volcan Barú region, in an area once occupied by the now extinct pre-Colombian Barriles culture.

Four generations of the Yanguez family have farmed here, dating back to 1930 when they first arrived from Spain. Their prize-winning varieties are grown beneath a canopy of native forest cover at 1,300 m above sea level.

Panama coffees are very sought after and frequently win awards.

A soft and sweet bean with a caramel aftertaste. Suits the wallet and a variety of brew methods. 

Quick Notes

Score: 85.3 (out of 100 points; over 85 considered excellent)
Varieties: Bourbon, caturra
Altitude: 1,300 masl.
Process: Sun dried and later mechanically dried. Given 60 days rest (permits carbon dioxide to escape; results in a more balanced, sweeter coffee).

Taste Test

Full City roast brewed in an Aeropress:
For those of you not acquainted with the Aeropress Coffee and Espresso Maker, see here (it's a gem). We enjoyed a perfect, soft body and a balanced citrus brightness (medium to low acidity); a clean and sweet coffee overall. A memorable finish delivered a pure caramel aftertaste - such pleasure!

City roast brewed in a French press:
We would typically opt for a ratio of 1:15 of coffee to water for the French press (for every 1 gram of coffee, add 15 grams of water). Instead, we went for a 1:12 ratio and the urge paid off: impressive! At this roast profile and ratio, we savoured a strong coffee, nicely balanced, with more citrus notes complemented by a hazelnut, caramel underlay that was quite delicious.

Roast recommendation: Medium to dark. 

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