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Finca la Ponderosa is located in one of Panama’s most renowned coffee areas: the slopes of Volcan Baru overlooking the Pacific Ocean, between mountains and rainforest covering 30% of the surface of the finca.
Five years ago Gilberto Cardoze bought Finca la Ponderosa and, with the help of Ratibor Hartmann, who brings over his family experience in the cultivation and processing of coffee, has made a dream come true: producing coffee of absolute quality.
It is only the third year of harvest at Ponderosa, but the level reached is already very high, with cup results that cannot fail to surprise.
The proposed batch was obtained by experimenting with natural fermentation.
The cherries are, after being selected by hand, let dry super slowly for 35 days on African beds, in the shade. So a natural fermentation happens while drying, or, better while dehydrating.
This super slow process gives unique traits to this lot, it's called "sparkling fermentation" from the fact that the cup profiles reminded the producer of sparkling grape juice.
In the cup, this coffee presents an exceptional complexity, with notes of sparkling white grape juice, tropical fruit like mango, sultanas, jasmine, with a candy sweetness.
Available with a profile crafted for filter extractions.
Minimum resting period: 5 days from roast date.
|Finca la Ponderosa - Gilberto Cardoze|
|Experimental natural fermentation|
|Sparkling white grape juice, tropical fruit like mango, sultanas, jasmine|