Panama Finca Minerva. Natural. SL34

£20.00

Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Minerva / Martin Santos Chavez

Altitude: 1450-1550m

Varietal:SL34

Process: Natural

Harvest: 2023/24

Direct Trade and World Exclusive with MásCafé Panama

Cupping Score: 87.50

FOB(£)/Vol: £17.84/ 22.6796kg

Roasted for Espresso & Filter

We taste: Cherry, Almonds and Strawberry.

The Story

Finca Minerva is part of MásCafé Panama coffee farms in Boquete Panama located in the Chiriqui Province district of Boquete at 1550 Mts. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying.

I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2023, I’m really excited to be the first roaster in the United Kingdom to be roasting his coffee and to be working with him directly. Expect to see his name for many years to come and excited to see what his outstanding work produces over the coming years.

Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. Martin start’s by harvesting only the ripe coffee cherries, he then puts them through a flotation process to discard all the empty beans and unripe cherries. The ripe cherries once separated are macerated for one day in the lowest oxygen environment. Then they’re taken to the coffee beds to begin their drying for a period of 25 days. Monitored throughout turned periodically to promote even drying. After this period the coffee is processed in the dry mill, it is classified once more manually to discard coffee beans with defects.

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Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Minerva / Martin Santos Chavez

Altitude: 1450-1550m

Varietal:SL34

Process: Natural

Harvest: 2023/24

Direct Trade and World Exclusive with MásCafé Panama

Cupping Score: 87.50

FOB(£)/Vol: £17.84/ 22.6796kg

Roasted for Espresso & Filter

We taste: Cherry, Almonds and Strawberry.

The Story

Finca Minerva is part of MásCafé Panama coffee farms in Boquete Panama located in the Chiriqui Province district of Boquete at 1550 Mts. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying.

I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2023, I’m really excited to be the first roaster in the United Kingdom to be roasting his coffee and to be working with him directly. Expect to see his name for many years to come and excited to see what his outstanding work produces over the coming years.

Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. Martin start’s by harvesting only the ripe coffee cherries, he then puts them through a flotation process to discard all the empty beans and unripe cherries. The ripe cherries once separated are macerated for one day in the lowest oxygen environment. Then they’re taken to the coffee beds to begin their drying for a period of 25 days. Monitored throughout turned periodically to promote even drying. After this period the coffee is processed in the dry mill, it is classified once more manually to discard coffee beans with defects.

Origin: Panama

Region: Volacancito Arriba, Boquete

Farm/Producer: Finca Minerva / Martin Santos Chavez

Altitude: 1450-1550m

Varietal:SL34

Process: Natural

Harvest: 2023/24

Direct Trade and World Exclusive with MásCafé Panama

Cupping Score: 87.50

FOB(£)/Vol: £17.84/ 22.6796kg

Roasted for Espresso & Filter

We taste: Cherry, Almonds and Strawberry.

The Story

Finca Minerva is part of MásCafé Panama coffee farms in Boquete Panama located in the Chiriqui Province district of Boquete at 1550 Mts. The farm is led by Martin Santos Chavez and Esther Leung, who are at the forefront of innovation in processes such as yeasts, carbonic macerations, fermentations and slow drying.

I began speaking with Martin across Instagram in 2021, exchanging samples and was blown away by the flavour of his coffee. Now in 2023, I’m really excited to be the first roaster in the United Kingdom to be roasting his coffee and to be working with him directly. Expect to see his name for many years to come and excited to see what his outstanding work produces over the coming years.

Nested on the slopes of the Baru volcano, the conditions and diversity of the ecosystem create a unique terroir for growing coffee. Martin start’s by harvesting only the ripe coffee cherries, he then puts them through a flotation process to discard all the empty beans and unripe cherries. The ripe cherries once separated are macerated for one day in the lowest oxygen environment. Then they’re taken to the coffee beds to begin their drying for a period of 25 days. Monitored throughout turned periodically to promote even drying. After this period the coffee is processed in the dry mill, it is classified once more manually to discard coffee beans with defects.