Description
This 60-acre farm is located in the famed Boquete growing region on the border of Costa Rica. In fact, this place reminds us a lot of Finca La Amistad, one of our favorite Costa Rican suppliers.
Las Brumas’ close proximity to La Amistad International Park, the largest natural reserve in Central America, brings a wealth of ecological advantages to this corner of Panama. César Araúz has been managing his family’s farm for over a decade and dedicates his efforts to preserving its pristine ecology.
César relies on 6 year-round employees and another 60 seasonal workers from the Ngobe Bugle indigenous group who meticulously pick ripe cherries during the harvest. After harvesting, the coffee is depulped, fermented, washed, and carefully dried on covered patios and raised bed. Las Brumas means “The Mists”
Las Brumas did awesome in the Best of Panama competition this year with their Pacamara Natural. Our congratulations go out to them. Although this lot is not quite as highly rated, it is also not $180/lb! Crazy prices in that best of Panama competition but also some of the worlds best coffees. This lot is a honey processed top lot, well rated with a bit of raised acidity, a small hint of a soft fruit tone, with complex darker tones on the semi-sweet chocolaty side.
Tasting Notes: A very good everyday drinker. Medium bodied, medium to low acidity; nice semi-creamy chocolaty tones with a hint of sweetness and a bit of floral. Reminiscent of a Costa Rican coffee but a bit fuller bodied and less nutty. Light roasts still show a little sharp acidity, tasty with some setup but risks a little grassy tone. Medium roasts shine and are smoothest and most balance tasting between lighter and darker tones: good chocolaty semi-malty tones with just a hint of floral. Dark roasts get a bit thicker but turn much more semi-sweet chocolaty with some smoky tones in the aftertaste. Works darker for a semi-sweet chocolate bomb, assuming you pop in a splash of mild or make an espresso out of it.
Roasting Notes: A nice medium to as dark as you want to go coffee. Easy to roast, medium to low chaff. If you like just a hint of crispness, keep it at the lighter side of medium, more of a creamy darker toned fan, would push it close but not into 2nd crack. Once you hit second crack, it will pick up some roasty notes that do compliment the chocolaty base not but only dark roast fans will appreciate.
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