Panama Boquete Damarli Estate Noble Imperial (200g)
Altitude: 1450 – 1650 masl
Process: Noble natural
Tasting Notes: Passion fruit, mango, strawberry yoghurt
This lot comes from the Palmira area in Boquete. Bourbon is the major crop from Damarli estate, followed by other coffee variety such as Catuai, Caturra and Gesha. What is particularly special about it is the way it is processed. The Noble process is like the natural process, but not exactly.
Noble process is a labour intensive process. First, coffee is floated in water and any floaters will be removed from the tank. The coffee cherry is then hand sorted manually. Upon the sorting process, the cherry is then placed in a maceration tanks. Cool water is then filled together with yeast and the tank is sealed off for a period of time until a specific brix level is obtain. Upon obtaining the optimal brix level, the coffee is then removed and placed on a raised beds while the cherry remain intact with the coffee. The coffee are moved and tumbled to ensure a consistency in the drying process. The coffee is then packed and rested for a few weeks in a temperature controlled room for few weeks before it is milled. Upon milling, the coffee goes through another round of sorting using the density machine to ensure that only coffee between screen 16-20 is used. Subsequently, the coffee is hand picked again to ensure that there are no damaged beans were selected. The last sorting process is done by the colour sorter machine. Finally, the coffee is vacuum sealed and placed in a box, ready for export.
This process is the trademark of processing natural coffee by Damarli estate. In the 2019 BoP, this processing recipe was graded at 89.00 pts under the “Traditional Natural & Special Processes”. It is a very long process and the flavour is reflected in the cup.