Villa Donia - Panama

Region: Boquete
Altitude: 1,450 meters
Producer: Don Plinio Ruiz
Variety: Pacamara
Process: Natural
Harvest: 2023
Score: 87.25

Taste Notes: Rose - Apple - Apricot - Rosehip - Sugar Beet

Weight: 200 grams

In 2004, Sing and Donia began their journey into coffee production by purchasing a small plot of land at an altitude of 1,450 meters in the Volcancito region of Boquete. Over the years, they established a strong presence in the Boquete coffee scene, dedicating significant time and effort to gaining a deep understanding of cultivating rare varieties. By 2014, they decided to plant Pacamara on a dedicated plot and harvested their first Pacamara crop in Boquete’s fertile soils.

By 2018, these strategic efforts bore fruit, and the meticulous measures they took resulted in exceptional cupping scores. Their work went beyond the typical production cycle of a coffee farm, offering a scientific perspective on coffee cultivation and processing. This included careful attention to soil analysis, plant growth processes, harvest timing, and processing methods.

Sing and Donia’s commitment to the coffee industry combines scientific precision with a deep passion for coffee. From the land purchase in 2004 to the first harvest in 2018, they gained invaluable insights not only into flavor but also into the biological and ecological dynamics of coffee plants. This dedicated approach exemplifies how coffee production can be both a trade and a field of scientific discovery. This exceptional coffee was processed with great care at Don Plinio Ruiz’s facility, leveraging over 40 years of experience and expertise from the former SCA Panama president.

The natural coffee processing method involves drying coffee cherries whole under the sun without removing the beans. During this process, the fruit pulp stays in contact with the beans, infusing them with the essence of the fruit. This method is particularly preferred by producers aiming to achieve high-quality, distinctive flavor profiles with fruity notes.

At Villa Donia Farm, the processing of Pacamara beans is carried out under the guidance of Don Plinio Ruiz through the following steps:

Ripe coffee cherries are carefully handpicked, with only those of uniform ripeness selected. Any damaged or underripe cherries are meticulously sorted out to ensure only the best-quality cherries are processed. The selected cherries are washed and cleaned thoroughly, with only intact and mature cherries proceeding to the next stage. The cherries are then sun-dried or laid out evenly on ventilated platforms to dry. In the early days, they are frequently stirred to prevent mold or rot. The drying process typically takes around 20 days but may vary depending on the cherries’ moisture content and environmental conditions. As the cherries dry, natural fermentation occurs within the fruit pulp. This fermentation induces chemical changes that enhance the coffee’s flavor and aroma profile. Microorganisms play a vital role in breaking down the cell walls of the beans, releasing components that contribute to diverse flavors and aromas. The duration and impact of fermentation depend on the type of coffee cherries, microorganisms involved, and weather conditions. The fermentation that occurs during natural processing contributes to fruity, sweet, or exotic flavors.

Once dried, the cherries’ outer husks are delicately cracked, and the beans are carefully extracted. Any remaining thin parchment layers are meticulously removed. The processed beans are then graded and sorted by size and quality with precision.

The duration of this method varies based on factors such as the type of coffee cherries, weather conditions, and other variables. This natural processing method imparts fruity notes and a high aroma profile to the Pacamara beans, creating a truly unique flavor experience.

• The fruity notes derived from the natural process evoke a sweetness similar to dried fruits. I consider it a smooth and delightful morning filter coffee. Additionally, it performs exceptionally well in light espresso blends.

• We roast the beans as omniroasts, carefully calibrated to bring out the beans’ unique character at its best. Therefore, we strongly recommend following our brewing suggestions for optimal results.