Panama "Dry Process Experiment Gone Awry"

Fruity, vinegary, musty, ack! Here is an example of unclean fruity flavors. Our thumbs down selection for the next few months, this is a textbook case of processing taint. Heavy body, cloying fruity notes, slightly rotten coffee cherry flavor, musty scent and flavors in the finish, medicinal. City+ shows the taint the best. Try to disguise it with FC+ roast too. You can't.
Out of stock
  • Process Method No
  • Farm Gate No
Region Central America
Arrival date Jan 30 2012
Grade SHB
Appearance 1.0 d/300gr, 16-17 Screen
Roast Recommendations Light roasts are intolerable. With darker roasts, you can convince yourself that this coffee is passable ... well, at least for about 2 seconds.
Weight 1 LB
Here is a very controversial coffee, because it flies in the face of tradition. Hmmm... flies might actually like this coffee! I know I hate it. Why? This is a full natural, a dry-process coffee, from Hartmann farm in Panama. It's non-traditional dry-process, and not really a typical dry-process that you would find from regions that DO have a dry-process tradition, like Harar and Sidamo in Ethiopia. I noticed in my travels that rarely do dry-processed Centrals get thoroughly dried ... they have more of a raisin-like, soft skin when the whole cherry is intact, and the colors of the parchment layer inside is a deep red-yellow. Ethiopia naturals are dried until the pod (the whole intact coffee cherry after it is dry, with the green bean "seeds" still inside) has a very hard shell, and I know this influences the coffee flavors as well. If you can't dry a whole coffee cherry quickly, things get musty. The Hartmann's called this (scrambled) WCB, which was supposed to mean World Champion Barista, because they wanted the Panama competitor in the WBC to use this coffee. Right now, it's the last coffee I would run as espresso; too fruity, medicinally so. But the thing that really sent this lot over the edge was the packaging. It wasn't dried well, and wasn't fully dried (I believe) when they packed it in mylar non-vacuum packing bags. I believe in Grainpro liners and VacPack 100%, but only when it is right for the coffee! Dry-process in impermeable bags is do-able, if the coffee is really well rested. Here is a textbook example of a coffee NOT to put in a barrier bag. It's is also a great example of dry-process you might find from Brazil or Ethiopia that was not processed well. Maybe it rained on the coffee on the patio, re-wetting it. Or it shipped without resting. Or the container was waylaid in the tropics for a few months! This is also a flavor found in some low-cost commercial coffees. Anyway, coffee cuppers and home users should know the difference between fruited coffee, and fruity-musty coffee like this. Here's your chance to learn! The dry fragrance of lighter roasts gives you an indication, there is definitely a musty odor in there, along with fruity-pulpy scents. With darker roasts, you can convince yourself that this coffee is passable ... well, at least for about 2 seconds. The aftertaste will let you know, this is not a clean coffee flavor profile.