This coffee is produced under a unique world-condition for several reasons: first the farm is located at a very high elevation, it is grown in rich young volcanic soils, the temperatures are low, there is lots of fog and mist during the dry season, the coffee trees are surrounded by virgin-native cloudy rain forest, the nights get cold here thereby taking a tree from 4 1/2 to 5 1/2 years to start producing (2 or 3 years longer to produce than average), these low temperatures also extend the ripening time 1 month longer (thereby the development of the bean). All these unique growing conditions show in a distinguished cup.
ASD: The “A” stands for the anaerobic inoculation or fermentation, in this case we let the carbon dioxide emitted by the fruits out of the tank and don’t let any oxygen in. It is a six days-process of the whole coffee fruit in an anaerobic, or no oxygen tank, then after day six, the fruit goes into drying beds for a drying of more than 30 days. The “SD” stands for Slow Dry, and any drying period over 30 days is considered a slow dry. An interesting and important fact that happens with the anaerobic process: The anaerobic tanks with the whole fruits inside it, release its own concentrated liquid orcoffee fruit juices. And, after the sixth day in the tank there is a significant amount of concentrated liquid from the coffee fruit. This leach is full of the flavors of the variety, the terroir where the plants are located, of natural yeasts, natural microorganisms, natural bacterias, and in concentration, just like when you take a grape and separate the concentrated liquid from the seed and the juices is later used.
Country of origin: Panama
Farm/Farmer: El Burro Estates/Lamastus Family
Proc. Method: ASD (Anaerobic Slow Dry Fermentation)
Region: Boquete, Chiriqui
Tasting notes: red grapes, rose wine, cranberry, milk chocolate
Specialty coffee, 100% Arabica, carefully grown in a precise geographical area, carefully picked, processed, selected, and freshly roasted, in small batches, specific to the origin and method of processing.