Currently Brewing: Panama La Berlina
The past few months I’ve been able to enjoy this really stunning coffee. As always I get the greens from Sweet Maria’s where Tom gives the following notes on this coffee:
A classic old-growth Typica varietal coffee with malt and caramel fragrance, cherry blossom hints, savory flavors with mild chocolate, toffee and praline. A balanced cup.
This is one time where it’s all true. I have absolutely loved this coffee. Whenever I switch from my Kenyan that I’m roasting back to the Panama I fall in love all over again. It’s really the type of coffee that coats your mouth with a very sweet toffee. Really great.
However, and I know this is a surprise to everyone, I am not perfect. In fact, the past few times I’ve tried to brew this coffee I over extracted. Yikes. How embarrassing. It’s not the end of the world, but it just tasted a bit too bitter, and the acidity was off the charts. See, it’s hard to tell just by looking, but I can definitely tell by taste.
In any case, this Panama has got me loving Central American coffees again.