Panama: Finca La Santa SHB EP, Boquete
Panama: Finca La Santa SHB EP, Boquete - Light est en rupture de stock et sera expédié dès qu’il sera de retour en stock.
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Description
Description
Panama Boquete SHB (Strictly Hard Bean) is cultivated in the highlands of Panama, a region renowned for producing some of the world's finest coffees. The unique microclimate and volcanic soil contribute to the exceptional quality of these beans, offering a rich and complex flavor profile that is highly sought after by coffee connoisseurs.
Origin Story: The Boquete region in Panama is known for its ideal coffee-growing conditions, with high altitudes and fertile volcanic soils. This coffee reflects the dedication of local farmers to sustainable practices and quality production, ensuring a distinctive and memorable cup.
Cupping Notes:
- Light Roast: Experience a bright and lively cup with floral and citrus notes, featuring hints of jasmine and lemon, complemented by a crisp acidity.
- Medium Roast: Enjoy a balanced cup with enhanced chocolate and nutty notes, offering a smooth and well-rounded experience with a medium body.
- Dark Roast: Revel in the deep and bold flavors with a rich body, where the chocolate and caramel notes are pronounced, offering a robust and satisfying finish.
Why Choose This Coffee:
- Sustainability: Produced by farmers committed to environmental and social responsibility.
- Unique Flavor: A complex profile with floral, citrus, chocolate, and nutty notes, perfect for various roast levels.
- Versatile Use: Ideal for a wide range of brewing methods, providing a rich and satisfying cup.
Specifications
Specifications
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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.
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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.
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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.
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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.
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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.
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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
