Panama: Finca La Santa SHB EP, Boquete

$141
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Coffee roast

Price Is Per Ounce

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Descripción

Product Description: Experience the exquisite taste of Panama Boquete SHB, a coffee that embodies the rich flavors and vibrant aromas of the Boquete region. Carefully sourced and expertly roasted, this coffee offers a smooth, well-balanced cup that is sure to delight coffee enthusiasts.

Key Features: Panama Boquete SHB is a high-altitude coffee, grown at elevations of over 1,200 meters. It is meticulously processed using the washed method, enhancing its clean and crisp flavor profile. The beans are of the SHB (Strictly Hard Bean) grade, ensuring exceptional quality and consistency.

Benefits: Enjoy a coffee that not only tastes great but also supports sustainable farming practices. Our Panama Boquete SHB is sourced from farms that prioritize environmental conservation and fair labor practices, making each cup a step towards a better world.

Cupping Notes: This coffee boasts a delightful combination of milk chocolate, caramel, and orange blossom, with subtle hints of lemon and black cherry. Its balanced acidity and smooth body make it a perfect choice for any brewing method.

Flavor Profiles: Milk Chocolate, Caramel, Orange Blossom, Lemon, Black Cherry.

Specifications:

  • Category: Conventional
  • Country: Panama
  • Local Region: Boquete
  • Process: Washed
  • Variety: Caturra, Catuai, Typica
  • Altitude (meters): 1,500 masl
  • Harvest: December - June

Specifications

  • Espresso

    Espresso requires the finest grind, almost like powdered sugar. This method uses high pressure to force hot water through the finely ground coffee, resulting in a concentrated shot of coffee.

  • Single Use Pod

    A medium grind is needed for this method. The coffee is brewed by dripping hot water over the grounds, contained in a Single Use Pod.

  • Drip Coffee

    This method requires a medium grind, similar in texture to sea salt. The coffee is brewed by dripping hot water over the grounds, which are contained in a filter.

  • Pour Over

    Pour over, like V60 or Chemex, calls for a medium-coarse grind. This method involves pouring hot water over coffee grounds in a filter and letting the coffee drip into a vessel below.

  • French Press

    A coarse grind is best for French Press. This brewing method involves steeping coffee grounds in hot water for several minutes before pressing down a plunger to separate the grounds from the brewed coffee.

  • Cold Brew

    Cold brew requires the coarsest grind, similar to breadcrumbs. It involves steeping coffee grounds in cold water for an extended period, usually 12 hours or more, to produce a smooth, rich coffee concentrate.

Roast Levels
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