Description: Floral, peach, orange and dried berry in aroma；the cupping notes are floral, dried berry, citrus, grape, complemented by a subtle cocoa undertone and a lightly juicy mouthfeel；the finish carries notes of dried berry, citrus and floral aromatics, accompanied by maple syrup-like sweetness.
Note: floral, dried berry, citrus
☕ABOUT the FINCA AUROMAR
Auromar Panama is a Brenes-Eleta family project dedicated to producing exceptional Geisha and Arabica coffees through sustainable and eco-friendly practices.
Located in Candela, Chiriquí, Finca La Aurora sits between 1570 and 1770 meters above sea level, where 14.5 hectares of cultivated land coexist with 17 hectares of preserved highland forest. Native shade trees and high-altitude conditions create a stable microclimate that yields limited yet remarkably complex coffees harvested from December to March.
Every step of the process relies on the skill and care of our Gnabe-Bugle pickers, who hand-select only the ripest cherries and are supported through fair incentives and continuous training.
After harvesting, each coffee lot is meticulously milled, hand-sorted, vacuum-packed, and boxed by hand to preserve its freshness. Our high-value Geisha coffees are air-shipped to ensure prompt delivery and unmatched quality in every cup.
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Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”
First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.
Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
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kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 15 days, medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level 8 days,dark roast-level 8 days.
3. Unopened bag of coffee beans stored in cool, sun block condition and the expiration of the period of 12 months. Best if used in 30-60 days after opening.
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.
