Don Pepe is a 4 generation coffee farm in the Boquete area, founded by one of the early settlers to the area, Don Enrique Vsquez, in 1899. They had Bourbon cultivar planted on this farm for many years, but were not separating it from the other, newer types of seedstock. What's the difference? Well, it's it that Bourbon cultivar will result in a superior cup than other types, such as the more productive Catuai type. But over the long term, the cup will usually be better, perhaps a result of the fact that Bourbon produces less, can live longer, and is generally less stressed than other types. In particular, full-sun varieties result in highly-productive yet short-lived coffee shrubs that tax the soils, and, I believe, have poorer cup character. Productive Catimor types are the rabbit, and Bourbon is the tortoise, to make an analogy. This cup has classic, balanced Bourbon cup character as well: There is ample vanilla, dark berry hints, and a unique malty, balsamic rice smell in the dry fragrance. The wet aroma is almost excessively sweet! Toffee, vanilla, caramel, malt syrup; all abundantly present. The cup has a more restrained sweetness, malty in nature. It is the creamy body and balance that strikes me. Berry-like brightness, moderate chocolate notes, caramel malt ... they all seem embedded in this buttery body in perfect proportion. As it cools the aftertaste has toffee sweetness, and the body seems even more buttery and creamy. While this flavor profile is not as exotic as a Gesha coffee, I would drink this day in and day out ... such a solid cup, well-structured, delicious!