Panama “Sieta Dias de Bellota’
I absolutely adore coffees from Panama, they are intense! The “Sieta Dias de Bellota” has left me with just that, a week of wonderfully beautiful coffee.
I absolutely adore coffees from Panama, they are intense! The “Sieta Dias de Bellota” has left me with just that, a week of wonderfully beautiful coffee.
We’ve tried quite a few Bourbon cultivars, and this Guatemala Bourbon is probably the best and most distinct I’ve had so far.
We’ve been trying a lot of bourbon cultivars lately, and I have to say I love the body they tend to have. The El Salvador Bourbon is no exception.
It’s amazing how many coffees I have yet to try from different countries. I never would have dreamed how much variety there was in home roasting. The Costa Rica Finca La Ponderosa is easily one of my favorites. Even with the heat, this makes one fantastic caffé americano.
There are two main species of coffee that we drink: Arabica, and Robusta. Arabica being the most common and tastier species. All of the coffees I’ve talked about have been Arabica (except for a blend or two that might have contained Robusta beans), until now.
This coffee makes quite an easy going and flavorful SO (Single Origin) espresso. But watch out, it needs to be roasted at a City+, even a Full City is pushing it. And if you can wait, letting this rest three to four days brings out amazing flavors.
When you home roast the variety of coffee that opens up to you is amazing. I almost wish I could go back to all my previous trials and post a small excerpt on them. Today’s cup belongs to the Guatemala Acatenango roasted to a Full City+.