Cafe Don Benjie Estate は、バホ・モノ渓谷のカルデラ川の清らかな水辺に面しており、標高は1400〜1550m。火山性の土壌、非常に澄んだ泉、そして地元の人々がBajareque (バジャレケ) と呼ぶ午後の霧に恵まれ、スペシャルティコーヒーの栽培において重要な多くの気候を形成していることから、高品質のコーヒーを育てる最高の地域の一つとして知られています。彼らのコーヒーは、天然酵母やカーボニック・マセレーション、その他長年かけて習得した革新的なプロセスなど、様々な技術で丁寧に処理、または発酵されます。
このロットは品評会用に収穫されたロットで、農園の北東側の傾斜で育てられました。多くのシェードツリーがあり、火山性の土壌と日中の程よい太陽光に恵まれた美しい土地です。収穫後人の手により丁寧に選別され、農園に湧いた天然の泉に沈めることにより中身の詰まった実を選別します。チェリーをタンクに入れてCO2を充填しカーボニックマセレーションのプロセスへと移ります。180時間の発酵の後、約25日間ベッドで乾燥させ、実のついた状態のまま Grain Pro bagに入れて4ヶ月間休ませ、最後に機械と人の手による選別により素晴らしいコーヒー豆となります。
温かいうちは苺やスイカの華やかな酸味とオレンジやグレープフルーツの柑橘系の酸味が感じられ、冷めていくにつれてブドウやチェリー、後味にホワイトチョコレートやカスカラのような甘味、山椒のようなスパイシーな印象を感じる繊細で複雑なコーヒーです。
Café Don Benjie Estate, home to Café Don Benjie, consists of 33 hectares in the Highlands of Boquete, Chiriquí, located in the Bajo Mono Canyon, at the slopes of the Barú Volcano.The farm lies alongside the Caldera River in the Bajo Mono Canyon. Bajo Mono is known amongst the best regions for growing great quality coffees, as the region is blessed with volcanic soil, crystal clear spring water fountains, and the afternoon mist, that locals call Bajareque, forming one of the many microclimates that make the region famous for specialty coffee growing. Their coffees are carefully processed and fermented with different techniques such as wild yeasts, carbonic maceration, or other innovative processes that they have learned to apply over the years.
This lot was harvested for a competition and was grown on the north-eastern slope of the plantation beautiful views, plenty of shade trees, volcanic soil and good sunlight during day time. After harvesting, the cherries are carefully sorted by hand and floated in natural spring water. After floating, the cherries are placed into fermentation tanks, injecting CO2 into the closed fermentation environment creating their Carbonic Maceration. After 180hrs of controlled fermentation, the cherries are then placed for slow drying on beds under constant movement and supervision for approximately 25 days. During the resting period, they are stored in Grain Pro bags in a controlled environment for 4 months, until they are hulled and selected by machines and then again manually. By using this fermentation technique in order to enhance the characteristics of the varietal, they showcase the aromas and flavours and their unique terroir.
This is a delicate, complex coffee with a gorgeous acidity of strawberry and watermelon and citrusy orange and grapefruit when warm, and as it cools, grape and cherry flavours open up. You will also taste white chocolate and cascara-like sweetness in the aftertaste, and a spicy impression of Japanese pepper.
Country Panama
Farm Cafe Don Benjie Estate
Region Bajo Mono, Boquete, Chiriqui
Producer Jose Benjamin,
Stefan Arwed Müller
Variety Geisha
Process Carbonic Maceration Natural
Altitude 1400-1550masl
Tasting notes Strawberry, Watermelon, Orange, Grapefruit, Lemon, Red grape, Dark cherry, Raisin, Tropical flowers, White chocolate, Japanese pepper