- Catuai, Typica and Caturra varieties
- Arabica Microlot from Panama
- Nutty taste with hints of grapes
- Light Roast
Dynamic cherry processing
The "Dynamic Cherry" processing is special with this microlot. To develop their full potential, the coffee cherries are first spread out on a kind of terrace, the so-called “patio”, for two days. The sun-dried beans are then fermented for 72 hours at 32 degrees in plastic bags. The result is an even more intense and complex taste.
Coffee from small farmers
For the Panama microlot no. 39 uses wild coffee Arabica beans of the varieties Catuai, Typica and Caturra, which are grown at altitudes of over 1700 m in the eponymous Panama. The coffee farm Finca de la Mina is located in the west of the country and is run by a group of smallholders. The Arabica beans are lightly roasted and give the No. 39 a fine, nutty taste with notes of dried grapes.