Subtly spiced and not-so-subtly fruit-forward, this natural Catuai lot from a very far away and hard to get to Panamanian farm exemplifies the decadence of the natural processing method.
So close is the farm “Jurutungo” – meaning “A place very far away and hard to get to” – to the Costa Rican border, that my phone connected to a Costa Rican wireless network whilst walking through its rows of Gesha, Caturra and Catuai trees.
First planted in the seventies, Jurutungo was passed down from Evelia Maria Gallardo to her daughter Daphne and son-in-law Alejandro who engaged the talents of Panamanian producer-extraordinaire, Graciano Cruz. Beginning in 2009, the team took over the overgrown farm and reinvigorated the land by stumping the existing trees and allowing them to regrow.
This selection of catuai was processed using the “dry-process” wherein freshly-picked, ripe cherries are laid immediately to sun-dry on raised, “African” -style beds. Panama’s dependable dry season enables the effective execution of the dry-process, thus capitalizing on the complex sugars found in fully-ripe catuai cherries, without further straining the water-scarce region. The resulting cup is characterized by intense red-fruit and rich chocolate flavors.
Daphne Gallardo, Alejandro Gonzalez Revilla & Graciano Cruz
1800 – 2100 Meters
December – February
Clove, Strawberry Jam, Fudge