Panama Los Lajones August 29 2013, 0 Comments
There is good reason why Graciano would consider purchasing the estate in 1992 to one day turn into his personal "coffee playground". This area has cool annual climates, providing extended sugar development in the cherries. Thick, turgid fog passes through the valley each day, allowing the shrubs to bathe in humid conditions which is ideal for plant maturation. As harvesting begins, these coffee cherries are left to dry on raised African beds, built entirely out of bamboo grown on the estate itself. Since 2003, Graciano has maintained an organically certified farm where 247 of the 395 acres are devoted to primary forest. This aspect keeps environmental impact at a minimum.
Our infatuation with this coffee began with its passion-fruit aroma. The cup has an amazing sparkling sweetness, only possible through Graciano's meticulous processing of Los Lajone's ripest cherries. These flavors are saturated within a rich body, coalescing into orange creamsicle. By the middle of the cup the coffee's innate flavors, aroma and roast characteristics combine as viscous tangy fruit clings to the entire palate. Belated flavors of malted chocolate finish cleanly, concurrently eliciting hibiscus flower through retro-nasal olfaction. This coffee can be interpreted numerous ways in a variety of brew methods, each producing a novel experience.