CITY
BRIGHT, MODERN,
FRUIT-FORWARD FLAVOURS.
Pedro Moss and his wife Katarina produce exceptional coffees in the exquisite landscape of Boquete. Their mill processes cherries from their own farm in Cañas Verdes and the very best lots from surrounding farms which we showcase under the La Huella "Cafe de Panama" name.
In many ways a classic natural process but with additional care taken on every step. A short period of anaerobic (oxygen-free) fermentation stimulates natural yeasts before slow and careful drying to maximise the flavour from these sugar-rich cherries.
Please note we only hold limited stock of these products, but we aim to roast at least two times a week (T&Cs apply)
How to brew
We normally lean toward filter brewing for the producer series as the method highlights the more complex and delicate flavours in lighter roasted coffee. As always, we default to the industry standard of 60g of coffee per litre of water as a starting point.
For espresso try a 1:2.5 brew ratio and shot times of around 24-30 seconds.
Tasting notes
Autumnal Yorkshire bramble fruits and the finest cocoa melt together on a hot and jammy Panama City night. The perfect marriage, borne of contrasting climes.
