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I. Origination:
This is season five of working with Keith Pech, owner of Damarli Estate. He has some family in the U.P. (Michigan) and passes by our warehouse from time to time when visiting them. Keith and his father David are on the cutting edge of Panamanian coffee, which says a lot, many think top end Panama coffees are the best in the world. Because he likes us so much, we get the best chops from his farm, as well as from his friends and neighbors. A super cool direct relationship that brings some of the best Panamanian coffees to our customers. Coffee is in the Pech families blood, Keith’s mom is actually part of the Ruiz family, who’s grandfather was one of the first specialty coffee pioneers in Panama.
II. Flavor Profile:
Although similar to the Typica, this Catuai is a more potent cup, stronger acidity with more complex darker tones (a little along the lines of African coffees). Light roasts themselves will be brighter with crisp lemony floral notes and more noticeable fruit tones, nutty tones to balance out the cup. Medium roasts bring a smoother and richer cup, develop the nuttiness into more of a malty/chocolate like taste, reduces the fruitiness but keeps the sweetness, still a bit lemony upfront but has a much more noticeable malt like tone with a bit of spice to balance it out. Darker roasts pull a little bitter/malty contrast but it goes well with the roasty and smoky tones and retains a sweet edge. A little longer setup sees a smooth a sweet darker roast.
III. Roasting Notes:
A bit dependent on personal taste what to do with this coffee and can be a bit harder to roast. High chaff, good to reduce the batch size slightly. Looks way darker roasted than it is, even at first crack, looks like you are pushing 2nd crack. If you are seeing splotches of color on a single bean, you are still in the light to medium ballpark. A strong shine to the beans are you are getting closer to 2nd crack than first. If you like acidity, floral and fruit tones, the light roast cup is pretty cool stuff. If you like traditional Panama and Central American coffee, good to go into the medium roast points to get some darker toned balance. Darker roasts will be exotic for the roast point, but we liked it best before 2nd crack. A longer setup time on these beans will help a ton, blasty coffees often need 3-5 days to start tasting their best.
I. Origination:
This is season five of working with Keith Pech, owner of Damarli Estate. He has some family in the U.P. (Michigan) and passes by our warehouse from time to time when visiting them. Keith and his father David are on the cutting edge of Panamanian coffee, which says a lot, many think top end Panama coffees are the best in the world. Because he likes us so much, we get the best chops from his farm, as well as from his friends and neighbors. A super cool direct relationship that brings some of the best Panamanian coffees to our customers. Coffee is in the Pech families blood, Keith’s mom is actually part of the Ruiz family, who’s grandfather was one of the first specialty coffee pioneers in Panama.
II. Flavor Profile:
Although similar to the Typica, this Catuai is a more potent cup, stronger acidity with more complex darker tones (a little along the lines of African coffees). Light roasts themselves will be brighter with crisp lemony floral notes and more noticeable fruit tones, nutty tones to balance out the cup. Medium roasts bring a smoother and richer cup, develop the nuttiness into more of a malty/chocolate like taste, reduces the fruitiness but keeps the sweetness, still a bit lemony upfront but has a much more noticeable malt like tone with a bit of spice to balance it out. Darker roasts pull a little bitter/malty contrast but it goes well with the roasty and smoky tones and retains a sweet edge. A little longer setup sees a smooth a sweet darker roast.
III. Roasting Notes:
A bit dependent on personal taste what to do with this coffee and can be a bit harder to roast. High chaff, good to reduce the batch size slightly. Looks way darker roasted than it is, even at first crack, looks like you are pushing 2nd crack. If you are seeing splotches of color on a single bean, you are still in the light to medium ballpark. A strong shine to the beans are you are getting closer to 2nd crack than first. If you like acidity, floral and fruit tones, the light roast cup is pretty cool stuff. If you like traditional Panama and Central American coffee, good to go into the medium roast points to get some darker toned balance. Darker roasts will be exotic for the roast point, but we liked it best before 2nd crack. A longer setup time on these beans will help a ton, blasty coffees often need 3-5 days to start tasting their best.