Panama Carmen Estate -Paso Ancho

Paso Ancho has balanced dark sugar and roasted nut tones, with soft acidity like apple-infused water. Look for almond biscotti, dried natural apricot, and chocolate macadamia accents in light to middle roasts. City+ to Full City.

Out of stock
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate No
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date September 2018 Arrival
Lot size 31
Bag size 69 KG
Packaging GrainPro
Cultivar Detail Typica
Grade SHB
Appearance .4 d/300gr, 17-18 Screen
Roast Recommendations City+ to Full City.

Carmen Estate is a farm we have worked with off and on for a long while now. The farm was passed down to the new generation of the Franceschi family, namely Carlos Franceschi Aguilera (Carmen was his grandmother). In the past they simply harvested the trees and sold the coffee cherry at low prices to the large farms in the valley. Carlos realized that they had a better coffee on their family farm then something to blend with lower-grown coffees. He built his own mill for the Estate down in the valley using the latest equipment, and began a program to care for the trees using new techniques. This farm uses the forced demucilage process where the fruit pulp is stripped off the parchment layer using friction, rather than traditional fermentation. I was very impressed with the high altitude and excellent practices of Carlos and Finca Carmen. This coffee has been in the top 10 of the Best of Panama competition too many times to count. The entire farm is very high altitude; it starts at 1750 meters, an altitude many farms don't even reach, and goes up from there! Altitude isn't the only factor that matters with coffee, but it does allow coffee to ripen slower and creates greater bean density. Density and slow maturation are important factors in cup quality. 

This lot from Carmen Estate ranges from a caramel-y coffee to a more tart acidic flavor profile depending on roast development. It's not just roast level that will determine the balance between these cup characteristics, but also how fast or slow you get there. Faster roasting with a shorter time from the beginning of 1st crack to end will intensify the perceived acidity, whereas slowing the overall roast time to hit the same roast level tends to develop the coffee's sweetness, and flatten out Paso Ancho's vibrant side. I found the cup to be balanced at City+, with dark sugar and roasted nut tones highlighted by subtle vibrance that has a mouth feel like apple-infused water. It's not "bright" in comparison to African coffee, but worth noting giving the origin, and certainly a welcome presence that adds cup dimension. Look for almond biscotti, dried natural apricot, and chocolate macadamia accents in light to middle roasts too that make Paso Ancho a notch above your average every day drinker type coffee.