Grown at over 1,700 meters above sea level on the Janson family farm in the Tizingal region of Tierras Altas (Chiriquí), this micro-lot perfectly illustrates the richness of Panamanian terroirs.
After a 48-hour semi-anaerobic fermentation and a meticulous 14-day drum dryer drying, this batch reveals a lively and fruity cup. Its aromatic profile is distinguished by a juicy attack of blackberry and red berries, balanced by the tangy freshness of kumquat and the delicious sweetness of peach.
A coffee of great complexity, at once lively, round and creamy.
