Sticky sweet dark fruits. Chocolate covered raisins.
This Maunier Estate coffee from Panama represents a little deviation for us. After numerous test roasts and cuppings we concluded that to get the best from this coffee we needed to roast it heavier with a higher end (drop) temperature and a longer time for the maillard sugar browning reaction to take place. ie. a little darker and a little more 'developed' than our usual. We're not talking about black and shiny here but a rich brown colour. At most medium+ but let's be clear, this is NOT dark.
The result is a rich and sweet cup with some of the darker fruit characters that will shine as an espresso and make a killer flat white. Don't worry if you're brewing at home, it makes a delicious smooth filter too.
Here's a little more info on this coffee:
For nearly one hundred years the Ruiz family has been growing and processing some of the finest coffee in Panama. Today, brother and sister Maria and Plinio Ruiz run the family owned operation in Boquete, Panama. Like their predecessors, Maria and Plinio are dedicated to growing traditional coffee varieties in the cool, high altitude, shade-growing environment of Boquete.
What was once a single-family farm in Boquete is now a coffee crafting enterprise, which not only grows coffee but processes, packages, and roasts some of the finest coffee in the world. Café Ruiz has earned an excellent reputation in the coffee world and is well known for quality, consistency and a willingness to test new grounds in processing and packaging. They are dedicated to crafting the most consistently flavourful coffee possible while maintaining a healthy natural environment for future generations.
Maunier Estate Coffee, is cultivated at altitudes of 1,400 meters up to 1,700 meters above sea level, the soil is volcanic, black, sandy and dries very fast after rains. Temperature ranges from 25C during the day up to 14C during the night.
The rainy season is from May up to November and the average rainfall is 3100 cc per season. The dry season is very well established from December to April and is very dry. It receives very small amounts of mist during the dry season. The main varieties used for these plantations are Typica (25%), Red Caturra (40%), Bourbon (30%), and about 5% of Catuai.
Much of the coffee in the world is grown using the monoculture technique of clearing the land by cutting all the trees and planting high production hybrid coffee varieties. Casa Ruiz has chosen to follow Boquete’s traditional methods and to protect the ecological richness of their farms producing coffee that is grown according to what the natural surroundings demand. While this way of growing coffee does not produce a high yield of production, the combination of shade trees and the proper number of coffee plants provides many advantages:
- Biodiversity is sustained for each type of geographical location and microclimate
- Soil quality is maintained and even improved.
- The traditional, more flavorful, non-hybrid, shade-loving varieties such as Typica can be grown.
- The combination of shade trees and coffee plants provide food and shelter for migratory or resident birds. This is also beneficial for indigenous insects.
- The tree canopy provides mulch for the coffee to grow.
- The use of chemicals is greatly reduced and, in many cases, eliminated.
- People, as key actors, learn to understand sustainability through observation of natural systems per geographical location.