Cupping 10/19

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It was our pleasure to cup three excellent coffees today. We had our limited Guatemalan Antigua Bella Carmona, our new Kenya Peaberry Ndimaini, and the Organic Panama Finca La Esperanza.

Guatemalan Antigua Bella Carmona: Aroma – Savory, rich, warm cinnamon spice. Flavor – Lite citrus notes ranging from oranges to sweet clementines, roasted nuts. Finish – Syrupy body, develops and sweetens as it cools.

Kenya Peaberry Ndimaini: Aroma – Cake like & sweet, green vegetable. Flavor – Hints of pine and mint, unripe orange or sweet grapefruit. Finish – Smooth body, sweet  syrup on tongue when drinking.

Organic Panama Finca La Esperanza: Aroma – Caramel, chocolate, sweetness. Flavor – Watermelon juice, citrus, bold roasted notes. Finish – Lots of high notes, very complex, but very balanced and consistent cup.

Notes about the coffees:

Panama Finca la Esperanza, a mix of Geisha, Bourbon and Caturra varietals. Cafe Ruiz is one of the oldest and most respected coffee producers in the country. Since the late 1800’s, 3 generations of the Ruiz family have grown and produced coffee in the lands of Boquete. Today, more than 300 independent small scale family coffee farms collaborate with Café Ruiz to process, roast and market their shade grown coffee.

Café Ruiz, besides being a Panamanian company from its origins, leaves its coffee tours in the hands of an enthusiastic tri-lingual Ngöbe Buglé Indigenous guide, who is also a professional cupper (coffee taster/sampler). As you may know, the Ngobe Buglé Indians are responsible for handpicking the coffee grown in the coffee farms of Chiriqui.

If you visit Boquete between December and April you will be able to see them in their colorful dresses harvesting coffee in Ruiz’s plantations and if you visit Boquete between October and March you will be able to see the coffee being processed.

Genuine Antigua Bella Carmona comes from a  single estate coffee in the traditional area of Antigua. The valley is surrounded by three volcanoes, Agua, Fuego, and Acatenango. These mountains create the ideal microclimate and conditions for growing superb coffee. The high heat of the day is neutralized by cool and dry evenings.

The coffee is produced on Hacienda Carmona. The plantations are located in the southern slopes of Volcan de Agua, between 5,200 and 6,000 feet above sea level. The coffee is grown strictly under shade of Gravilea trees allowing the plants to receive an adequate amount of sunlight.. The average rainfall is between 1800mm to 2300mm. The coffee is grown by traditional methods. The Estate is planted in Bourbon, Arabica Typica and Caturra varieties.

The coffee is produced by the Zelaya family, who has been producing fine coffee for the past four generations. Bella Carmona is a trademark, who has received several awards throughout history. One of the earliest was earning first prize at the National Exposition of Guatemala in 1935.  One of the Zelaya family’s most important commitment is maintaining the quality of the coffee.  Quality control starts in the selection of the varieties planted. Special supervision is done on the wet and dry milling stages in order to guarantee that only the best is selected for export. The Zelaya family is very concerned about ecological stability. All of the coffee is grown in sustainable and environmentally friendly systems. Not only all of the coffee is shade grown, but special efforts are being done in developing ecofriendly wet mills. All of the water used in the wet mill is disposed onto sedimentation tanks and all pulp is transformed to humus by lumbriculture.

The ripe red cherries are carefully harvested and selected,  and finally  delivered to the washing station or wet beneficio. Once the coffee has been depulped, fermented in tanks and washed, it is set on patios for sun drying. Once the parchment reaches the perfect moisture content it is carefully bagged and stored for it to rest. When it has reached its optimum flavor and balance, it will be processed and carefully selected for export. The dry mill is located in the farm itself, so the complete processing may be carefully monitored to achieve its best quality.

The combination of these factors, volcanic soil, good balance between rainfall and sunlight, and traditional farming methods, provide this coffee with a rich and full bodied cup. It has a pronounced acidity and crisp chocolatty flavor

Kenya Peaberry Ndimaini: We couldnt find much information on this coffee except that it is harvested in the Central provience of Nyeri in Kenya where there are several coops that harvest coffee as well as tea.  Most of the region is fed water from the “Chinga dam, the largest water reservoir in the Nyeri District.”

Guatemala info – http://www.coffee-resources.com/chapter.asp?chapter_ID=58

Kenya info – http://travelingluck.com/Africa/Kenya/Central/_184102_Ndimaini.html#local_map

Panama info – http://www.coffeefrompanama.com/?Click=51

http://www.hablayapanama.com/ecotourism/coffee.html

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~ by The Espresso Lounge on October 19, 2009.

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