Description
Although the beans are grown by Finca Stacy, Keith and his dad do all the processing for them. This is a quick dry natural, very much so a contrasting cup to the Finca Stacy Redwood lot. Although natural processed, it is not a fruit forward cup. Natural processing, if you do not slow dry and ferment the beans, creates a sweeter, bigger bodied darker toned cup, often with a little more crisp acidity, of which describe this lot perfectly.
This is season three working with Damarli Estate and boy is it paying off. Keith Pech, owner of Damarli Estate has some family in the U.P. (Michigan) and passes by our warehouse from time to time visiting his family. Keith is really on the cutting edge of Panamanian coffee, this was a rough year for Damarli, crazy shortages but we were still able to get our hands on 40 pounds of his best coffee!
This is the neighboring boutique farm to Damarli Estate (Keith and his dad), they do not have processing equipment but being in the best growing territory, and sharing a border with the world class Damarli Estate, which also happens to have some of the most advanced processing equipment and techniques, does have its benefits.
Tasting Notes: A very tasty Panamanian coffee assuming you are not expecting a fruit bomb of a cup (like many of the other Panama Naturals). Lighter roasting gets a little lemony floral upfront, fuller bodied, with complex dry malty spice tones already starting to pop out. Can come off a little herbal super light but will setup out of the taste after about 3-4 days. Got to be a little patient if you love the lighter roasts. Medium roasts were our favorite, a bit smoother, clean and well defined even right out of the roaster. Low acidity with more of a creamy mouthfeel. Works well at the darker roasts, real robust and stout like, semi-sweet with complimenting tones to the roasty and smoky dark roast profile.
Roasting Notes: A bit dependent on personal taste what to do with this coffee but in general easy to roast. A bit higher chaff than a washed coffee but not over the top. We recommend starting around a strong medium roast and moving lighter or darker with personal taste preference. The lighter you go, the longer the setup will take to get a crisp and clean cup.
Damarli Estate is a specialty coffee farm located in Boquete, Panama. The estate dates back to 1995 when David Pech, a photographer in the United States and his wife Lia Pech (Ruiz) bought the farm from a bank foreclosure. Lia’s family, the Ruiz family, had been heavily involved in the coffee industry in Boquete for four generations; thus David and Lia were encouraged to get involved with the family industry as well.
Damarli, as a name came from a combination of the original investors: David and Lia and David’s father and mother (Manfred and Ruth Pech) – DA- for David, MA- for Manfred, R – for Ruth and LI – for Lia.
The estate was planted in 1996 and began to produce in 2001. For over one decade Damarli Estate sold the raw coffee cherries to Casa Ruiz, which was Lia’s family’s coffee business. In 2014, David and Lia’s son Keith moved from the United States to Panama in order to begin a new project at Damarli Estate. This was the beginning of a new chapter for the beans.
Keith began to identify all the unique coffee varieties that were grown at Damarli Estate and market them internationally. Keith and David began to process their own coffee at the estate in a way that would create sweet and unique cup profiles that had little to no water waste. They built a house on the estate to accept visitors, a new mill and drying beds to process all the coffees and a coffee tasting lab to accept international buyers. Damarli Estate is a beautiful farm filled with tropical birds, tall canopy forests and enchanting sunrises.
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