Panamaniancoffee from theDoubleshotroastery is a safe bet, and this one from theLosLajonesfarm is no exception. If you love juicy and exotic filters, get ready for an explosion of mango, honey, and milk chocolate with a subtle hintof rum pralines. Thanks to natural processing with cherry fermentation in plastic bags, thecoffee retainsits natural sweetness and complexity, without the unwanted tones that sometimes arise with dry processing. This coffee is close to the hearts of the Doubleshot team – it was the very first coffee they bought in 2010, and they have been enthusiastically selecting it every season since.
The coffee comes fromFincaLosLajones, owned byGracianoCruz. This iconic farm is located in the famous coffee regionof Boquete, specifically in theCañasVerdes micro-region, high in the hills of the Volcán Barú volcano. With an altitudeof 1,800–2,000 meters above sea level,it is one of the highest farms in Central America. The coffee trees grow here in the shade of old Inga trees, while the upper part of the farm features a unique geisha garden in symbiosis with a bamboo forest. Sustainability is a top priority here – Los Lajones was the first organically certified farm in Panama, and no water is used in the processing of coffee cherries.
Thenatural method is often used in areas with water shortages, especially in Africa and dry areas of Latin America, such as Brazil. In dry processing, the cherries are spread out on concrete surfaces or beds and dried in the sun or using dryers. The coffee is turned regularly to prevent mold and unwanted fermentation. Once drying is complete, the husk is mechanically removed in a dry mill. Dry processing adds characteristic flavor elements to the coffee that are independent of the variety or terroir. Properly done, drying brings fruity notes and a creamy body to the cup.