Panama | EYLA 365 - Caturra Natural Bioreactor

Tasting Notes: Orange, Honey, Grape

Origin: Volcán, Panama

Farm: EYLA 365

Producer: Enoc, Yaneth, Libney, and Abner Caballero

Elevation: 1450 masl

Varietal: Caturra

Process: Natural Bioreactor

About: EYLA 365 is run by the Caballero family. We were fortunate enough to have spent a week with them in Panama, where we sourced this coffee directly. The Caballeros have been inspirational to us in many ways, from how they run their family as a business to how incredibly warm and welcoming they have been to us. They even offer up free coffee outside of their home to people driving by. Abner even gave up his bedroom to transform it into their drying room.

We picked this coffee due to it's innovative processing that still preserves the terroir. Abner definitely tows a really great line of process and clean. I think he'd be the first to tell you that all of his coffees are on the clean side. That said, we find that the bioreactor process kicks up the intensity a bit on the coffee. For this one, we're getting really pleasant notes of orange, honey, grape, and some florals.

From the producer:

This caturra lot is grown in the area of Volcán, Panama at 1450 masl. This natural processed coffee was floated and fermented in stainless steel tanks for seventy two hours and then set out to dry on raised beds for twenty five days.

Rest and house recipe: We're resting this for ~14 days before brewing.

Orea O1 - 202° water (~30ppm), 1:16.5 ratio, ~24 on the C40. 
0:30 bloom, then 3 pours to final volume, pouring once water is near the coffee bed, finishing around 2:30.

Roast Level:

 Intensity: 

Whole Bean Coffee