We added a great new coffee today:
We haven’t come across many Panama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the border with Costa Rica. Some farms feature coffees that really thrilled us this year until the arrival of this Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. and In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two lot. Elida has been a top finisher in the Best of Panama for years, and their Wet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water for 8-36 hours. The fermentation breaks down coffees are the epitome of the refined Boquete Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case of our spider graph charts in each. This one is a bit pricey, but well worth it.