This Yellow Catuai will make you fall in love with Panama again and realise that there is so much more to this country's coffee production than just the widely celebrated geisha variety.
|TASTES LIKE||Dried apricot, Hibiscus tea, Dark berries, Soft tropical fruits|
The Catuai variety of coffee has been in production for over four decades worldwide. While it's no longer a novelty on the market, it's valued for its high yields, reliable quality, and potential profitability for producers.
|PRODUCER||Priscila Sitton Vega de Amar|
|REGION||Volcan, Chiriqui Province, Panama|
Finca Bambito, Panama
This coffee from the Bambito Estate, is located near Volcan Baru in Chiquirí Province. Chiriquí is situated in the lush mountain highlands of Panama, along the Caldera river. The elevation at Bambito Estate runs the range of 1600 to 1800 meters above sea level, and the coffee plants benefit from the nutrient-rich volcanic soil in the region. Bambito is planted mainly in Caturra and Catuai. This Natural processed Yellow Catuai lot accounts for 20% of the estate's total harvest.
How to get the best tasting cup
|AGE BEST USED||12 - 15 days after roast|
|WATER AMOUNT||300g total|
|BLOOM||60g (30 seconds)|
|POURS||5 pours of 60g (including bloom)|
|FREEZE DATE||7- 12 days after roast|