Centroamericano - Panama
€24.40
Centroamericano. Panama. Centroamericano. Natural Dry Fermentation.
Every bean has a story
A very interesting Centroamericano variety from Barú Black Mountain farm in Panama.
This coffee comes from the Barú Black Mountain farm. The farm stands at an altitude of between 1,200 and 1,550 m.a.s.l. Barú Black Mountain enjoys a privileged microclimate, enriched by volcanic soil, cloud forest mist, and cool mountain breezes. These conditions create an exceptional terroir that allows us the team to cultivate rare and expressive coffee varieties with vibrant flavor profiles.
Standing 3,800 metres above sea level, Volcan Baru overlooks the national park and marks the country’s highest point. The farm gets its name from the region’s very dark volcanic soil. It is to the west of the volcano, midway between the cities of Volcan and Rio Sereno. It is an ideal environment for growing coffee!
The estate in the highlands of Volcán is not just a place where coffee grows. It’s where stories are rooted, traditions are nurtured, and beauty unfolds in every sunrise.
From farmers and pickers to roasters and tasters — everyone is committed to excellence. The estate is a community, and every member plays a vital role in bringing the vision to life.
The farm practices sustainable, hands-on farming, combining traditional knowledge with modern techniques. They harvest selectively, process with intention, and constantly experiment to elevate quality without compromising the environment.
This lot has undergone a 70-hour anaerobic fermentation in sealed tanks, designed to create a clean, sweet, and aromatic cup profile. The team hand-selects ripe cherries and then places them into airtight tanks with no oxygen exposure, allowing controlled microbial activity to take place. During this stage, yeasts and anaerobic bacteria play a key role in the transformation of sugars. Volatile aromatics, such as esters and floral compounds, develop intensely. Parameters like pH, temperature, and internal pressure are closely monitored to ensure stability and clarity.
The lot dries for 22 days on raised African beds under partial shade and constant movement. This slow, even drying process allowes for:
If you fancy more coffees from Barú Black Mountain in Panama click here
Every bean has a story
A very interesting Centroamericano variety from Barú Black Mountain farm in Panama.
Barú Black Mountain
This coffee comes from the Barú Black Mountain farm. The farm stands at an altitude of between 1,200 and 1,550 m.a.s.l. Barú Black Mountain enjoys a privileged microclimate, enriched by volcanic soil, cloud forest mist, and cool mountain breezes. These conditions create an exceptional terroir that allows us the team to cultivate rare and expressive coffee varieties with vibrant flavor profiles.
Standing 3,800 metres above sea level, Volcan Baru overlooks the national park and marks the country’s highest point. The farm gets its name from the region’s very dark volcanic soil. It is to the west of the volcano, midway between the cities of Volcan and Rio Sereno. It is an ideal environment for growing coffee!
The estate in the highlands of Volcán is not just a place where coffee grows. It’s where stories are rooted, traditions are nurtured, and beauty unfolds in every sunrise.
From farmers and pickers to roasters and tasters — everyone is committed to excellence. The estate is a community, and every member plays a vital role in bringing the vision to life.
The farm practices sustainable, hands-on farming, combining traditional knowledge with modern techniques. They harvest selectively, process with intention, and constantly experiment to elevate quality without compromising the environment.
Centroamericano NDF 25701
This lot has undergone a 70-hour anaerobic fermentation in sealed tanks, designed to create a clean, sweet, and aromatic cup profile. The team hand-selects ripe cherries and then places them into airtight tanks with no oxygen exposure, allowing controlled microbial activity to take place. During this stage, yeasts and anaerobic bacteria play a key role in the transformation of sugars. Volatile aromatics, such as esters and floral compounds, develop intensely. Parameters like pH, temperature, and internal pressure are closely monitored to ensure stability and clarity.
The lot dries for 22 days on raised African beds under partial shade and constant movement. This slow, even drying process allowes for:
- Preservation of delicate aromatic compounds
- Consistent and stable moisture loss
- Development of natural sweetness and cup balanc
If you fancy more coffees from Barú Black Mountain in Panama click here
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Tasting notes
Imagine a fig and papaya summer!
A fruit-forward and intensely sweet coffee with vibrant notes of papaya, fig, plum and prune. The natural processing brings out a dried-fruit richness, complemented by a creamy medium-to-high body. Its acidity is soft and sweet, and the aftertaste is clean, leaving lingering impressions of fig and dried fruits.
Recipe for espresso
Grams in: 18.6g
Grams out: 40g
Extraction Time: 25" seconds
Water Temperature: 93.6 C
Aged Best Use: Between 10-25 days
Imagine a fig and papaya summer!
A fruit-forward and intensely sweet coffee with vibrant notes of papaya, fig, plum and prune. The natural processing brings out a dried-fruit richness, complemented by a creamy medium-to-high body. Its acidity is soft and sweet, and the aftertaste is clean, leaving lingering impressions of fig and dried fruits.
Recipe for espresso
Grams in: 18.6g
Grams out: 40g
Extraction Time: 25" seconds
Water Temperature: 93.6 C
Aged Best Use: Between 10-25 days
Read More
Read Less
Beans:
Whole Beans 250g
- Whole Beans 250g
- Ground for Espresso 250g
- Ground for Filter - Cafetiere 250g
- Ground for Filter - Hand Brew 250g
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