Panamanian Coffee | introduction to Cupid Flavor of selected Series of small Farmers in Baru Volcano area

Panamanian Baru Volcano Small Farmer Collection Cupid

Country: Panama

Region: Baru Volcano

Altitude: 1,600-1,650 m

Treatment: honey treatment and traditional washing

Grade: SHB

Breeds: Kadura, Kaduai, Geisha

Flavor Description: Clean and clear Body, white grape, caramel aromas followed by honey, alpine black tea aroma charming! Very sweet, low acidity, round taste.

Boquete is Panama's oldest and most famous coffee-producing region, located on the east side of the Baru volcano, at an altitude of about 1000 to 2000 meters.

Volcan Baru National Park is an ecological conservation area with rich biodiversity, 7 microclimates, mist all year round and abundant rainfall, creating good local planting conditions, which makes Boquet coffee have a unique aroma and is the most productive and best quality coffee producing area in Panama. Every harvest season, coffee farmers will wash the delicate method, and drying in the sun, so that coffee beans full and pure flavor. The Baru volcano is not only the highest mountain in Panama, but also the sedimentary material produced by early volcanic activity and eruption brought a large amount of fertile soil, which is rich in substances, especially rich in phosphorus and sulfur mixed with clay. Combined with the unique climate pattern, the region has formed an environment suitable for the growth of high-quality coffee. The dense forest and many species contribute to the biodiversity. The coffee farmers here, about 50 of them in a small cooperative, produce coffee the traditional way in Poquete-growing it in a near-natural environment. Although the yield is not high, it can maintain a rich ecological environment, and the soil quality can be maintained or even improved. Natural cultivation methods are not only beneficial to the environment, because coffee fruit grows slowly, so it is easier to grow high-quality and good flavor coffee beans.

The farmers harvest the ripe berries manually and send them to the nearby Café de Eleta SA for post-processing, which is about 4 km away from the farm and has a modern laboratory for quality control and manual screening.