This bean is 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 1,300m above sea level.
Panama coffees are very sought after and frequently win awards.
Expect: A bright and fruity cup, light in body. A pleasant and delicate aroma. Similar to a Colombian in profile. Serve filtered, French press or as an espresso blend.
Roasting recommendation: A medium to dark roast.
About the bean
A traditional European-style espresso and a perfect balance of bittersweet notes. Jubilee is rich in flavour with an almond colouring and thick crema.
For an explanation of our different roasts, see here: http://greenbeanery.ca/pages/roasting-chartView full product details
About the bean:
Ethiopia, the legendary home of the coffee plant and Africa's largest exporter, grows remarkably varied and distinctive beans. One of the very finest comes from the Yirgacheffe region -- the only coffee allowed in the palaces of Ethiopian kings. Today, this bean, which grows in high elevations under a soft canopy of native shade trees, is developing an almost cult-like following among bean aficionados. Widely recognized as one of the world's most exquisite coffees, Yirgacheffe's fragrant and flowery citrus note sets it apart from any other bean you will encounter. Many compare its rich flavor to that of burgundy wines.
To best bring out Yirgacheffe's subtleties, roast it medium. Consider blending it to add nuance to other coffees. A few like it roasted dark: Yirgacheffe then becomes sharply pungent but very thin, bereft of all its flowery and fruity notes.