This week we have one of our stable favourites with the Colombian Tribuna. Its sweet buttery body and floral aroma is what has made it our tastiest Colombian coffee of all time.This is backed up by a new addition, the Panama Mamacata. It has an elegant balanced and a flavour described as poached apple in light caramel sauce.Panama MamacataRegion: Boquete StateFarm: MamacataVariety: Caturra & CatuaiProcessing: Washed & Patio driedAltitude: 1500 - 1750 metres above sea levelPoached apple and caramel elegantly balanced with good finish.Panama Mamacata Region: Boquete State Farm: Mamacata Variety: Caturra & Catuai Processing: Washed & Patio dried Altitude: 1500 - 1750 metres above sea level Poached apple and caramel elegantly balanced with good finish. For this coffee, the most crucial process during harvesting is ripeness and timing in the picking. It goes without saying, great coffee comes from great coffee harvesting. Once the lots are picked and identified, traceability is continued during de-pulping, placing the coffee on the patio and dried during the night or done in the early hours of the morning until about 2pm for one day, then placed in drum dryers for about 36 drying hours. The patio drying is done according to weather patterns, which are monitored with weather stations. Once the coffee is cooled completely, it is cupped for defects, packed for storage and each lot is separated according to traceability, which has been monitored throughout.
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