Kaffeelix Panama Janson Pacamara Whole Bean

8.8oz / 250g Whole Bean
Notes: Plum, Red Grape, Ripe Pineapple, Winey, Chocolatey, Sweet, Malice Acid, Medium Body
Region: Volcano, Chiriqui
Producer: Kai Janson, Hacienda Las Laguns, Janson Family Farms
Varietal: Pacamara
Process: Natural
Elevation: 1350 m
 
From Kaffeelix:
 
"This Pacamara comes from the Hacienda las Lagunas, which is located at 1350-1400 m above sea level in the Volcán region. Named after the lagoons in the area, the farm is located in the west of the Baru volcano; volcanic soil and natural springs characterize the landscape and terroir. The various lots are surrounded by a nature reserve, which not only offers a habitat for a variety of wild animals, but also offers the coffee plants protection from external influences.
 
For processing: This Pacamara was fermented dry (natural) for 48 hours before being dried by the sun for eight days.
Janson Farms was founded in 1941 by Carl Axel Janson, an immigrant from Sweden, originally as a cattle breeding. His sons Carl, Michael, Ricardo and Peter founded Janson Coffee on this foundation in 1989; with great success, as numerous awards (among others) at Best of Panama prove. The family's coffees are also often selected for Barista and Brewers Cup Championships - something we know only too well: With a naturally prepared geisha, Felix has brewed second place at the Austrian Brewers Cup 23.
 
The family runs two farms in the Talamanca Mountain Range region on the slopes of the Tizingal and Baru volcanoes. They and their employees manage a cultivated area of 100 hectares, on which they cultivate the varieties Geisha, Caturra, Catuai, and Pacamara. On both farms, the coffees are divided into small lots, which plays an important role in both traceability and quality control. These lots are separated by the lush vegetation of the region, which (as already mentioned above) is habitat for natural flora and fauna and equally protection against pests. This makes it possible to dispense with the use of pesticides and herbicides.
 
The Beneficio (processing plant) was built in 1993 and planned exclusively for the processing of specialty coffee. So there is the possibility to separate the coffee cherries according to origin and quality and to process them separately. Following the processing, the green coffees are stored in a temperature- and humidity-controlled environment in order to preserve the quality of the beans as well as possible."