Panama | EYLA 365 - Tutti Frutti Natural

Tasting Notes: Raspberry, Apple, Honey Peach

Origin: Volcán, Panama

Farm: EYLA 365

Producer: Enoc, Yaneth, Libney, and Abner Caballero

Elevation: 1450 masl

Varietal: Catuai & yellow obata

Process: Natural

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.

The Caballeros put so much care into their processing that really shines in the final product. Every single cherry that gets picked is hand picked. Each cherry gets hand sorted before floating. Once the coffee is dried, every single coffee seed gets hand sorted by the family. It's incredibly hard and time consuming, but the result is truly incredible and special.

The invitation for this trip started as a text from Abner stating that they processed a coffee specific for us (the bio reactor version of this coffee). We loved that one so much that we bought the entire lot of that and the natural counterpart. We love having them side-by-side to see the difference that the processing makes. Abner's natural processed coffees are extremely clean, and this one is no different. We're loving this coffee as an all rounder. It's complex, yet comforting. There's lovely berry, honey, and apple notes that pair with some chocolate undertones. It's an amazing pour over, drip, and especially espresso.

From the producer:

This Tutti-Frutti lot is grown in the area of Volcan, Panama at 1450 masl. This natural processed coffee was floated and then set out to dry on raised beds for twenty 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