Whole Beans

Moreish marmalade tanginess combines harmoniously with sweet dried fruit and cedar spice notes. An accessible, warming coffee from Boquete, Panama.


Producer: Arturo Miró and Olmedo Miró

Region:  Alto Lino, Boquete, Panama,

Farm: Bonita Springs

Cultivar: Caturra

Process: Natural

Altitude: 1250-1270m asl

The coffee of Northern Panama is an evocative combination of very high quality, unique landscapes and environmental sustainability. The towering active Volcán Barú forms the basis for this to happen and coffee thrives symbiotically with nature on the lower slopes of the mountains national park. Coffee farms take this symbiosis importantly and commitments ranging from the growing a diverse range of cultivars, implementing solar power generation, reducing water use are all common examples of their sustainable approach.

Volcán Barú is so vast that the coffee farms have very different micro-climates depending on which slopes they are on. Bonita Springs lies to the East of the mountain in the heart of the Boquete valley where winds from both the Atlantic and Pacific add further influence to the microclimate during growing and processing of the coffee.

Bonita Springs is more medium in altitude for Panamanian speciality coffee and this influences the taste and flavour - bringing it someway between classic fruit forward Central American natural process coffees and accessible chocolatey coffees of Brazil. This makes for a versatile, moreish coffee for brewing whether you drink filter, French Press or espresso. An orange marmalade juiciness sets the base for this Caturra selection Bonita Springs, enhanced by a tangy citrus structure. This leads onto a delicious combination of dried fruit, nut, and a warming cedar spice over a caramel like base.

When brewing filter leans to the marmalade orange citrus and caramel like aspects of the coffee while aeropress or French press will bring out dried fruit and cedar spice. Depending on how long or short the espresso is pulled changes the coffee a lot. Our starting recipe on a La Marzocco GS3/VST20g basket/K30 grinder errs to the longer extraction and brews a silky sweet and syrupy

Ratio: 1 : 2.14 ratio / 18g : 40.3g @ 94.0°C
Brew time: 29 seconds
TDS: 9.0%
Extraction: 20.88%

If you’re not sure about ratios this means ‘dry coffee weight: brewed coffee weight’. Weight is a more consistent way of measuring than volume and we always recommend using an inexpensive set of digital scales that have 0.1g resolution when brewing at home. 


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