Panama Mil Cumbres Natural Pacamara [Roasted]
This stunning lot originates from Mil Cumbres in Cordillera, Panama by producer Mario Fonsesca and managed by the esteemed Ratibor Hartmann. This young farm is situated in a unique environment which is mostly cloudy with temperatures between 18-21 degrees, allowing him to let the coffees mature extra slow.
Coffee production on Mil Cumbres follows biological methods, and even though there is no organic certification the use of chemicals is limited to where necessary while the majority of methods applied are biologically friendly (manual labor, biological fertilizer and disease averters, etc.). Guided by such principles, it's no surprise that Mario's coffees - only a few harvests old - has already reached great acclaim including a well deserved 2nd Place in this year's Best of Panama Varietals Category for his Pacamaras.
Pacamaras are without a doubt one of Team Smoky Shark's favourite varietals, and this lot exemplifies so much of what we love about it.
Origin : Cordillera, Panama
Varietal : Pacamara
Process : Natural
Altitude : 1700
Producer : Mario Fonseca
Harvest Date : 14 February 2024
Product Weight : 160g
Profile : Blackberry, Lychee, Mango, Orange
Product Weight : 160g
This stunning lot originates from Mil Cumbres in Cordillera, Panama by producer Mario Fonsesca and managed by the esteemed Ratibor Hartmann. This young farm is situated in a unique environment which is mostly cloudy with temperatures between 18-21 degrees, allowing him to let the coffees mature extra slow.
Coffee production on Mil Cumbres follows biological methods, and even though there is no organic certification the use of chemicals is limited to where necessary while the majority of methods applied are biologically friendly (manual labor, biological fertilizer and disease averters, etc.). Guided by such principles, it's no surprise that Mario's coffees - only a few harvests old - has already reached great acclaim including a well deserved 2nd Place in this year's Best of Panama Varietals Category for his Pacamaras.
Pacamaras are without a doubt one of Team Smoky Shark's favourite varietals, and this lot exemplifies so much of what we love about it.
Origin : Cordillera, Panama
Varietal : Pacamara
Process : Natural
Altitude : 1700
Producer : Mario Fonseca
Harvest Date : 14 February 2024
Product Weight : 160g
Profile : Blackberry, Lychee, Mango, Orange
Product Weight : 160g
This stunning lot originates from Mil Cumbres in Cordillera, Panama by producer Mario Fonsesca and managed by the esteemed Ratibor Hartmann. This young farm is situated in a unique environment which is mostly cloudy with temperatures between 18-21 degrees, allowing him to let the coffees mature extra slow.
Coffee production on Mil Cumbres follows biological methods, and even though there is no organic certification the use of chemicals is limited to where necessary while the majority of methods applied are biologically friendly (manual labor, biological fertilizer and disease averters, etc.). Guided by such principles, it's no surprise that Mario's coffees - only a few harvests old - has already reached great acclaim including a well deserved 2nd Place in this year's Best of Panama Varietals Category for his Pacamaras.
Pacamaras are without a doubt one of Team Smoky Shark's favourite varietals, and this lot exemplifies so much of what we love about it.
Origin : Cordillera, Panama
Varietal : Pacamara
Process : Natural
Altitude : 1700
Producer : Mario Fonseca
Harvest Date : 14 February 2024
Product Weight : 160g
Profile : Blackberry, Lychee, Mango, Orange
Product Weight : 160g
Born and raised in the wine-growing highlands of his home country Portugal, Luis Marcelino has always had an innate affinity and connection for natural landscapes, a sense of wonder of the bounties of the land and an inexhaustible curiosity about his role in contributing to that picture. This yearning, his love for drinking specialty coffee and his wife’s ties in Colombia led him to explore opportunities for a fresh start towards what he believed would be a more fulfilling life.
There, Aroma Nativo was born. A Processing hub based in Huila and a trading company headquartered in Paris, France, Luis is one of the most exciting new experimental processors in Colombia. In 2022, he implemented the Veci Project having realized the extent to which purposeful processing could contribute to improving coffee quality and enable coffee farmers to enjoy a better quality of life with higher returns for their harvest. He does this by providing a viable alternative for coffee farmers with commendable agronomic practices to receive advance payments which aids cash flow while earning a premium for high quality cherries suitable for expressing exciting profiles.
Named after the coffee cherry’s aroma and mouthfeel resembling like Peppers (Aji, in Spanish), the Bourbon Aji is a unique and new mutation initially thought to be of Bourbon Descent. Though recent genetic analysis revealed its origins to be of Ethiopian Heirlooms.
In this lot, the ripe Aji Cherries passed through a fermentation stage in an anaerobic environment in drupe, then pulped and again fermented in sealed barrels with lactic bacterias from a previous geisha fermentation. It was then dried on Parabolic Driers for 13 days, and sthbilized in a temperature controlled room for 3 months.