Panama Finca Minerva. Natural. SL34
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.
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.