Panama Washed Boquete Finca Lerida Ruby Ridge Catuai
Description: Almond, green apple, jujube and hint of dried fruit in aroma；the cupping notes are almond, jujube, dried plum, a light and smooth mouthfeel；the finish carries notes of almond, jujube and green apple aromatics, accompanied by maple syrup-like sweetness.
Note: Almond, Jujube, Green apple
Roast Level: Medium Light
Acidity: 2.5 (1~5 from low to high)
• Region: Alto Quiel, Boquete, Chiriqui
• Altitude: 1,700 masl
• Grade：SHB (Strictly Hard Bean)
• Variety: Catuai
• Process: Washed
☕ Finca Lerida
「You’ve toured Napa.
You’ve tasted champagne in France.
But if you truly love coffee, there’s only one place you need to go next.」—Finca Lérida
In 1911, Toleff Mönniche, a Norwegian engineer working on the Panama Canal, discovered his true home in the Chiriquí highlands. By 1917, he established Finca Lérida, naming it after a beloved town in Spain.
Leveraging his engineering expertise, Mönniche invented the "Sifon" system in 1924—a gravity-based water siphon that perfected the sorting of defective beans. This innovation allowed Lérida’s first export to Germany in 1929 to fetch four times the market price. In 1936, he selflessly shared this patented technology with the world, setting a new global standard for specialty coffee quality.
Beyond coffee, Mönniche was a dedicated conservationist whose ornithological research drew scholars from across the globe. Today, Finca Lérida continues its century-long legacy, blending rigorous science with a deep respect for nature to craft its world-class flavor story.
-----------------------------------------------------------------------
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.
-----------------------------------------------------------------------
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 / medium-light roast-level 15 days, medium roast-level 10 days, medium-dark roast-level / dark roast-level 15 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 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.
