PHILOCOFFEA 223 PANAMA Lerida Pacamara Washed

Finca Lerida is one of Panama's oldest coffee farms, established in the 1920s. The farm, located in the Boquete region along the Costa Rica border, is famous for its coffee production and has a favorable climate that has seen an increase in tourist numbers in recent years. Although the land has become increasingly residential, Lleida Farms has still been able to compete with its uniqueness and quality and has continued to provide high-quality coffee for over 100 years. Its founder was Tollef B. Monniche, a Norwegian engineer who started the farm in 1924, using his scientific knowledge and understanding of tropical climates after designing the Panama Canal. In 1929, Panamanian coffee was exported to Germany for the first time and was highly praised in Europe. In addition, it won the Best Coffee Show in Panama (Panama Coffee Expo sponsored by the Panama Specialty Coffee Association) in 2001 and is recognized around the world as a producer of high-quality coffee. However, in the late 2000s, due to management problems, quality declined and it temporarily disappeared from the market. It was subsequently rebuilt by new owners in 2011. Agricultural engineers were brought in, the farm's hotel and restaurant were renovated and new production systems were installed. Currently, Lleida Farm controls the quality of each unique batch and has become a supplier of high-quality coffee in Panama.

Finca Lerida consists of five farms, this time pacamara is grown in Amelia Estate and Flora Estate. Flora Estate has lush plantations of Pacamara, Katsuaye and SL34 varieties. Amelia Estate grows Geisha, Pacamara, Typica and Kaduai. Many of the Pacamaras that have won the Best of Panama award in the past appear to have been grown on this farm. The Lleida estate grows a variety of varieties, mainly Geisha. It also maintains wildlife sanctuaries and nature reserves to protect natural habitats and support biodiversity.

Now, Pacamara species. This variety is a hybrid of Maragogype and Percus, which was developed by the National Coffee Research Institute of El Salvador after years of artificial crossbreeding. The grains are huge and no matter how many times I bake them, I always get nervous before baking them. This time you look at the green beans from Lleida Pacamara. The particles are uniform in size and very beautiful. Since both the moisture and water activity values ​​were stable, I didn't raise the input temperature too high and roasted the beans slowly and carefully until they reached 1 jelly. After the first goby was done, I gradually lowered the temperature and worked slowly into a light roast.

The smooth feeling of the liquid flowing out of the cup and spreading into your mouth is testament to the quality of this Pacamara. This is a difficult variety to bake, but I tend to choose it because I like its slightly liquid, thick, smooth gooey texture. (I always worry about it after buying it, but taking the time to think about it is probably part of the fun of Pacamara.)
Juicy acidity like orange and sweetness like hazelnut and honey. It has a good balance of acidity and sweetness, and its smooth texture comfortably conveys its goodness. The flavor is mild, but the aftertaste is sweet enough to make you want to take another sip. Please enjoy the delicate and soft taste that gradually spreads.