Rich aromas of chocolate-covered blueberries and hazelnut introduce this juicy cup with strawberry sweetness. Complex mulled wine and blood orange notes complement tart rhubarb acidity and a layered finish of hazelnut and cocoa nib.
Producer: Edwin Rosas
Farm: Finca Lorayne
Altitude: 5,577 feet | 1,700 masl
Varietal: Typica, Catuai, Caturra
Process: Intrinsic Cherry (Natural)
Notes: Blood Orange, Hazelnut, Mulled Wine
Edwin Rosas is a 44-year-old coffee producer from Chiriquí. He manages a farm that has been in his family for 66 years. The farm is 10 hectares in total, with eight currently producing coffee. He has worked hard to improve harvest protocols and systems, always striving for the highest quality coffee. All of his coffee crops grow under the shade of avocado and tree tomatoes. He employs anywhere from three to 15 people, depending on the season.
This coffee was processed at Creativa Coffee District in Boquete, Panama, and exported by Equation Coffee (both of whom also work with the renowned La Palma y El Tucán). By transforming a traditional wet mill and drying patio into a state-of-the-art processing facility, CCD aims to inspire industry participants around the globe to support and demand new coffee production standards that guarantee higher incomes for growers and sustainable ecological practices for processing stations worldwide.
About the Process
"We ferment the cherry in the very same bags they come in. It is in this way our process maintains the essence of each micro-lot. We open the fermentation environment to the air and allow nature to guide the temperature—which averages at 30° celsius (86° F). In this case, we just keep an eye out to keep temperatures below 45° celsius (113° F), to prevent the cherries from overheating. We keep the fermentation times between 12 and 72 hours, because the soaring temperatures of our natural environment result in drastic changes of the cherry cell structure, and rapid embryo death, completely changing the cup profile.
"After fermentation, we set the cherries to dry either on raised beds or our patio. Our natural environment is scorching hot around harvest time... The high ambient temperature of our patio works to halt the fermentation processes of each coffee once it’s reached its desired pH and Brix levels, adding another layer of consistency to our methods.
"It is so hot in fact, the afternoon sun threatens to dry the cherry faster on one side than the other. To prevent this uneven drying, we move the cherry every two hours. Then, before night falls, we pile the coffee into small cherry mountains and cover them to prevent any risk of rain. In the morning, we spread them out and start it all again. The cycle continues for an average of 15 days, until the coffee reaches 11% moisture level."