Panama Santa Clara – Finca La Montanesa – Washed Processed

Description

Low Stock Blowout, Only 70 Pounds Left – $6.55/lb  Regular Price

A nice mellow and smooth daily drinking Panama sourced through our friends at Damarli Estate. A bit less acidic and exotic than some of the our other Panama offerings but a steal for a tasty feel good coffee.

Finca La Montanesa is located “on the other side of the volcano” from our buddy Keith’s family farm. Located in the heart of the jungle, half the farm is coffee intermingled with secondary forest, while the other half of the farm is primary forest regarded as a preserve.

Founded in May of 1998, Chris and Janina McCausland have put in some very hard work to become a top notch boutique Panamanian farm.

They actually run a cafe in Virginia as well for full vertical integration (how cool is that for a coffee farm!) but with the modern times, had a bit of a surplus of beans they needed help moving. Here at Burman Coffee we are always keeping our eye out for awesome deal on direct trade coffees, a tasty cup at a steal for you strong medium to dark roast fans. 

Tasting Notes: Lower acidity and fuller bodied, best from a strong medium to dark roast. The cup has some nice jazzed up malty/chocolaty tones. One can pull some nutty, floral and soft-fruit depending on the roast level, more prone to pop out as the cup cools. Too light on this one and it can get a little earthier terroir and be more on the nutty side, so error a bit darker than lighter. As the roast develops the cup gets buttery textured with rich and smooth more chocolaty notes, hints of a little spice. Kinda like a nice Colombian but less toasted nutty tones. Into second crack can add a little sweet and smoky note that many will love. Works great for a fuller roast daily drinker, nice base coffee for darker espresso blends, a tasty treat for cold brew.

Roasting Notes: An easy to roast coffee. Very nice prep. Medium to low chaff and pretty even roasting. Unlike many of the other Panama coffees, this cup shines a bit darker, lower acidity, not super floral or fruity. Make sure to get a little sheen on the surface to mark a strong medium roast, or a hint of oil (or clear signs of 2nd crack) on a bean or two to mark the dark roasts. If going the cold brew route, a bit sweeter and more complex medium roasted.