What’s Roasting #6 – Panama Carmen Estate

IMG_1334Recently I’ve been clearing out some remaining green beans left over from blending experiments, and along with roasting the usual decaf batch for my wife’s consumption, finished the last of my store from Panama’s Carmen Estate.

Details on the particular processing method described by Ministry Grounds:

This is a Honey processed lot, which means that fully ripe cherry is picked, sorted & pulped the same as a fully washed coffee, however after pulping the mucilage is left untouched on the bean and is sent to dry with the mucilage on. “Honey” coffees are sun-dried and normally on raised beds to allow greater airflow during drying as the mucilage left on the bean provides the opportunity for spoiling. The result is a more full-bodied, sweeter coffee, with less acidity.

Most coffees I have tasted from Panama generally do not disappoint, so I am expecting the same from this batch. From what I understand this has a lot to do with the very unique microclimate and rich volcanic soils enjoyed by the coffee producing estates in this country.

Here’s hoping for enough body to punch through the milk in my morning latte, and I’m also looking forward to a few sweet V60 and Aeropress long brews. A nice light roast should do it.

Tasting review to follow soon.

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