We received an email from our friends José and Ailenne Gallardo, of Finca Nuguo in Panama. Already last year, the Gallardos were doing “extreme lot separation” by keeping each day’s lot separate and processing them all individually — whether by washing, by honey process, or by natural process. These efforts […]
The flavor of green coffee can change dramatically over its lifespan, from the moment it is harvested until it is roasted. Even very fresh coffee — with impeccable processing, expeditious exporting, and careful roasting — is several months “old” by the time it hits the grinder.
Know about all these pitfalls and limitations ahead of time, plan for them, and pull off seamless cuppings that impress your friends and make the coffees shine!
In this section, I promised a look at some specifics of coffee growing in Western Panama, and a look to what might be coming in the future.
This post is based on a presentation I gave at a few locations in Southeast Asia in July of 2015. The topic is the country of Panama as a specialty coffee origin. What do you need to know about Panama in general? What are the salient features of its coffee industry […]