The coffee is cultivated by Finca Santa Teresa, a renowned farm with 240 acres meticulously divided into 20 plots, each with distinct landscapes and micro-climates. This thoughtful division allows for the careful monitoring of each plot, ensuring that the coffee cherries mature under optimal conditions. Finca Santa Teresa employs an environmentally balanced approach to farm management, supported by an experienced team and comprehensive onsite infrastructure to ensure attention to detail during the harvest.
The "Pinching Panama" coffee is composed of the Catuai and Caturra varieties. The ripe cherries undergo a fully washed process, starting with floating to remove less dense and damaged seeds, followed by depulping, fermenting, washing, and sun-drying on raised beds for 8 to 12 days. This meticulous process enhances the coffee's inherent qualities, yielding tasting notes of white grape juice, citrus, and chocolate. The medium roast level further brings out the coffee's bright acidity and rich flavors, making each cup a delightful experience.
We invite you to savor the "Pinching Panama" this June and embark on a journey through the lush coffee fields of Panama. Enjoy the intricate flavors and appreciate the dedication and craftsmanship that go into every bean from Finca Santa Teresa.
