Sweet, soft and delicate. Ripe stone fruits and Turkish delight. Apricot and peach with rose water florals.
Our first EVER Panama offering and it's never too late is it. This beauty is from Finca Bernardina located near Santa Clara , Renacimiento in the Chiriquí region close to the border with Costa Rica.
Finca Bernardina is owned and managed by Evans and Felix Aguilar who are the 3rd generation in their family to produce coffee, the first being their grandmother 'Bernardina' followed by their father Felix (senior) who still oversees farm operations. The farm is located in the buffer zone of La Amistad International Park and presents a natural mountain landscape with native trees and various species of birds, mammals and reptiles. Finca Bernardina totals 18 hectares of which 4 are virgin forest reserve, 2 hectares of secondary forest and the remainder planted in coffee, fruit and timber species.
Félix (snr) and Iluminada Aguilar planted 2 hectares of Caturra and Catuai in 1987 which has expanded as well as adding more recent introductions of Bourbon and Geisha. The approximate production per year is 200 to 300 qq (100 lb bags). At present, the farm employs 3 people permanently with an additional 25 to 30 during harvesting.
This is the first year that any coffees from Finca Bernardina have been exported to the European market and the brothers Evans and Felix are understandably excited to see how their coffees are received. We've been liaising with them directly via Instagram and email and they have been incredibly helpful in providing detailed information on this coffee.
One of the most important ecological measures on Bernardina is the conservation of their coffee and their native environment by opting to carry out weed control without the use of herbicides or pesticides. Another measure that is practiced is the planting of native trees as shade in the coffee plantations. The farm not only produces coffee, but also protects it fauna and flora, preserving the virgin forests which contribute to protect the water sources that give life to the environment.
On the farm they employ three types of processes: washed, honey and natural. For this lot of honey the coffee was pulped without water using an eco-depulper to keep as much mucilage as possible, then through a sieve to separate based on size and then taken immediately to the African beds where it was dried for about 18 days until it reached a moisture of 11%. Finally it was rested (in reposo) for approximately 4.5 months to stabilise water activity.