Los Naranjos and Cerro Horqueta, Chiriqui Boquete PanamaPicacho Coffee Roasters
Los Naranjos and Cerro Horqueta Chiriqui Boquete Panama,
Single Origin Coffee
Notes: Caramel, Tangerine, Cocoa, Almond, Spice Caramelized Sugar, Honey.
Roast: Medium (City +)
Altitude: 1250 - 1750 m.a.s.l
Region: Chiriqui Province, Boquete.
Farm: Los Naranjos and Cerro Horqueta
Topography: Mountains with fertile, deep soils and good drainage
Fragrance: Floral and fruity
Flavor: Balanced and complex
Acidity: Medium to high
Body: Low to medium.
This regional coffee is the result of collaboration between two local producers who have united their expertise to bring you the finest coffee beans. Their farms together span approximately 7 to 8 hectares or 17-19 acres. These tiny farms are located in the Los Naranjos and Cerro Horqueta areas, both of them nestled in the Chiriqui Province and boast elevations ranging from 1250 to 1750 m.a.s.I. All of these factors conclude a great spot for specialty coffee cultivation.
Catuai coffee, a true gem of Panama known for its unique flavor. It has an enormous amount of popularity among coffee experts and enthusiasts for its balanced profile and acidity. Introduced to Panama in the 1960s, this coffee variety is a hybrid born from two natural Arabica mutations of Caturra Amarillo and Mundo Novo. It has been in production for over four decades, thanks to its high yield, reliable quality and potential profitability for producers
The cultivation of this coffee pays homage to Boquete's rich history and time-honored traditions. Thanks to its volcanic origin and favorable location, the region's lands are fertile, deep and well-drained, enabling the coffee plants to thrive and adapt to their environment. This environment allows the coffee to have special attributes in terms of flavors, acidity and body only found in coffee from this region of Panama. Local coffee farmers meticulously care for their coffee trees and work to ensure that each bean encapsulates the essence of quality and freshness. This lot is a fusion of handpicked beans from both areas, resulting in a balanced and intricate flavor profile with delicate floral and fruity fragrances.
After the ripe cherries are handpicked they go through a depulping, washing and drying process. The depulping process involves the skilled hands of predominantly indigenous women. Their expertise ensures the extraction of top-grade coffee seeds or almonds as they are referred to locally. Seeds are carefully sorted using specialized screens to allow only specific sized coffee to be passed on to final stage where they are dried.