Panama Boquete Caturra Honey

About This Coffee

The highland valley of Boquete in western Panama has long been a darling of the specialty world, and this Caturra honey-processed lot adds another jewel to its crown. Honey processing here refers not to flavor, but to a method that retains some fruit mucilage on the bean during drying—lending it a silkier mouthfeel and deeper complexity. In Boquete, this technique is elevated by cool mountain breezes and volcanic soils, which allow slow, even fermentation. The Caturra varietal thrives under this treatment, resulting in a coffee that’s polished, textured, and deeply layered. It’s a quiet masterpiece—one that doesn’t shout, but rewards attention with elegance and grace.

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