About Panama Don Julian Pacamara Washed
This new crop Panama happens to be one of our all time favorites. We were lucky enough to visit this farm where this incredible coffee is grown, and on arrival it became clear that the extraordinary taste of the coffee is the direct result of the exraordinary characteristics of the farm. At first perusal you might assume that you were walking through a nature preserve, where coffee trees are surrounded by other plants and enormous shade trees tower above. It is no accident that the farm feels this way; the owner, Mrs. Burneskis, thinks the farm should be left in as natural a state as possible. She has a level of respect and connectivity for the coffee plants that really comes to light when you walk through the sprawling greenery. Finca Don Julian is located about 1600 meters above sea level, and grows their coffee in rich, black volcanic soil. The growing area being in a protected tropical rainforest gives the coffee a unique flavor, great acidity and bold body.
Can you find the coffee trees in this preserve?
Pacamara is a hybrid of two coffee varietals: Pacas, which is a Bourbon mutation, and Maragogipe, which is a Typica mutation. It was developed in El Salvador in the mid-twentieth century. The mixture at its best produces very deep, brothy flavors that always seem reminiscent of dark fruit like plums, raisins and prunes. It is fully washed, meaning the outer skin and pulp (fruit surrounding the coffee husk) are totally removed during milling before being dried.
View of the Horqueta Mountains with the Baru Volcano in the distance
- Province: Chiriqui
- District: Boquete
- Altitude: 1600 meters above sea level
- Coffee variety: Pacamara
- Processing: Washed
- Farm: Don Julian
Cup Characteristics: Chocolate and floral aromatics. Exotic, big prune, raisin, fig and plum flavors with a hint of portabello. Big, beefy Pacamara with dark fruit dominance. Hickory background notes and cedar. Lots of body with a brooding, long finish. Big, sturdy and structured. A real achievement in the cup.
Roasting Notes: This is high grown, dense coffee. Due to its flavorful nature, we recommend you roast no farther than Full City - pull it before 2nd crack to get all of the nuances and background notes.
Panama coffee facts:
Population (2018): 4.1 million people
Coffee Production: 100,000 bags (60 kg)
Country bag capacity: 132 pounds - 60 kg
Domestic Consumption: 50,000 bags
Coffee Export: 50,000 bags
Cultivated Area: 26,000 Hectares (64,200 acres)
Harvests: October - February
Arabica Introduced: Arabica was imported from Costa Rica in 1820.
Specialty Coffee Regions: Boquete and Volcan, near Volcan Baru, Chiriqui.
Grades: Strictly Hard Bean (SHB), HB.
Farms: About 30,000 farms.
Botanical Varietals: Typica, Caturra, Gesha, Catuai, Pacamara.
Panama is a rising star in the specialty coffee world. In the Boquete in particular, farmers are taking Arabica coffee cultivation to new levels and recent auctions of small, specialty lots have garnered record, if not silly, prices. Nonetheless, some of the coffee is excellent. Gesha, a varietal that stems from Ethiopia, has been grown here with good success, yet other cultivars noted above, can produce superb results.