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Panama El Salto Camiseta Yellow Bourbon – 013C Choclo Washed

Tasting notes
Rich Floral, Fruity-flavored coffee in every sip.
:250grams
:Whole Bean

A washed Yellow Bourbon from Panama’s Camiseta Estate, bringing together blackcurrant, açaí and tamarind, with rich molasses and brown sugar sweetness.

Coffee Expression
Tamarind, brown sugar and blackcurrant open the cup with rich fruit aromatics and warm sweetness. As it cools, black tea and açaí emerge, followed by notes of cacao and lingering molasses. Full-bodied and rounded, with gentle acidity, restrained juiciness and a long, sweet finish.

Producer
Grown by the Suarez family at Camiseta Estate, located in Boquete, Chiriquí, Panama.

Coffee Details
Producer: Suarez Family
Farm: El Salto / Camiseta Estate
Lot: 013C Choclo
Region: Boquete, Chiriquí, Panama
Altitude: 1,500 to 1,800 masl
Varietal: Yellow Bourbon
Process: Washed
Roast Level: Extra Light

The Story
From the Suarez family’s Camiseta Estate in Panama’s Chiriquí Province, Lot 013C Choclo showcases the rich and distinctive character of Yellow Bourbon through washed processing.

Grown between 1,500 and 1,800 metres above sea level in Boquete, this coffee develops a full-bodied profile defined by rich fruit flavours, rounded sweetness and gentle acidity.

The washed process brings clarity to its deeper flavour characteristics. Tamarind and brown sugar lead the aromatics, while blackcurrant and açaí add layers of dark fruit complexity. As the coffee cools, black tea, cacao and molasses emerge, creating a richer profile with a long, lingering sweetness.

A full-bodied and expressive Yellow Bourbon with rich tamarind character, rounded sweetness and a smooth, lingering finish.

Elevation
1500 MT, 1800 MT
Process
Washed
Variety
Yellow Bourbon
Producer
Suarez Family

Additional information

Weight0.3 kg
HS Code

901210

Country of Origin

AE

Lot Type

Direct Trade

Origin

Panama

Farm

Camiseta Estate

Flavor Notes

Acai, Black Currant, Molasses, Tamarind

Main Cup Profile

Floral, Fruity

Coffee Profile

Roast level and cup character at a glance.
Roast
Dark
Light
Acidity
Bitterness
Sweetness

Brewing Guide

Step-by-step recipes for this coffee.

This allows us to brew an immersion method followed by percolation.
Dose
17 g
Water
255 ml
Ratio
1:15
Temp
91°C
Time
3:00–3:20
  1. Place the filter and rinse with hot water.
  2. Add the coffee and close the switch.
  3. Pour 120 ml of water to fully immerse the grounds.
  4. Allow the coffee to steep for about 1 minute and 20 seconds.
  5. Open the switch and continue brewing.
  6. Pour the remaining 135 ml slowly, in gentle circles, allowing the water to move evenly through the bed.
Adjust grind size if the drawdown falls outside this range. Serve and drink while warm.

A percolation method of brewing.
Dose
15 g
Water
240 ml
Ratio
1:16
Temp
91°C
Time
2:20–2:40
  1. Rinse the filter and discard the water.
  2. Grind coffee medium coarse and add to the dripper.
  3. Begin with a 45 ml pour, slow and even.
  4. Allow the coffee to bloom for 30 seconds.
  5. Continue pouring in circles until reaching 135 ml.
  6. Pause briefly, letting the coffee draw down till 1 minute.
  7. Finish with a centered pour to 240 ml.
If needed, refine the grind to slow or speed extraction. Pour. Taste. Adjust next time.

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