|Roaster Location:||Branford, Connecticut|
|Coffee Origin:||Boquete growing region, western Panama|
|Est. Price:||$49.99/16 ounces|
|Review Date:||December 2016|
Deeply sweet, richly savory. Butterscotch, lavender, tamarind, roasted cacao nib, mango in aroma and cup. Big, juicy acidity; viscous, velvety mouthfeel. In addition to resonant butterscotch and lavender tones in the short finish, the long introduces an appealing coconut note.
This exceptional coffee was selected as the No. 24 coffee on Coffee Review’s list of the Top 30 Coffees of 2016. Produced at Hacienda Don Julian by Annie Burneskis. This lot is comprised entirely of the much admired, bold-bean Pacamara variety of Arabica, a cross between the giant-beaned Maragogipe variety and Pacas, a selection of the heirloom Bourbon. It is a washed or wet-processed coffee, meaning both skin and fruit flesh were removed from the beans before drying, a practice that generally intensifies acidity and clarity of flavor. Willoughby’s Coffee & Tea is a pioneer specialty coffee roaster established in the early 1980s that has gracefully and successfully moved with the times and now offers a menu of extremely refined small-lot, single-origin coffees. Visit www.willoughbyscoffee.com or call 800-388-8400 for more information.
A Pacamara on steroids, in the best possible sense, with butterscotch and lavender, in particular, in 3-D.
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