Panama - Moreno Farms / Pink Bourbon Lot BR-120 / Natural

Our next release from Moreno Coffee Farm is Lot BR-120, a beautifully expressive Natural Pink Bourbon from Sandi Coffee Estate in Panama's Chiriquí province, showcasing a wonderfully different side of Edilberto Moreno's approach to coffee production.

While Panama is best known for its exceptional Gesha coffees, producers like Edilberto are exploring the potential of other varieties, combining the country's distinctive growing conditions with carefully considered processing methods to create equally compelling sensory experiences.

Earlier this year, we had the pleasure of welcoming Edilberto to the Brew Methods Atelier, where we hosted an evening of tasting and conversation, learning more about his approach to cultivation and processing. We're proud to be among the first to introduce his coffees to Australia and particularly excited to share the diversity of varieties and processing methods across his collection.

Lot BR-120 is grown at Sandi Coffee Estate, located in Jurutungo, Renacimiento, at elevations between 1,500 and 1,700 metres above sea level. The farm experiences a cool, humid microclimate, with temperatures ranging between 12°C and 22°C, providing favourable conditions for the gradual maturation of coffee cherries.

For this particular lot, Edilberto employs an extended natural process, with a strong emphasis on carefully managing the drying environment to develop sweetness, fruit character and texture.

Following selective hand-harvesting, the ripe coffee cherries are transported to the processing facility, where they undergo an initial disinfection stage before being transferred to a greenhouse and raised drying beds.

The cherries are then dried whole for approximately 40 days, with the greenhouse maintained at an average temperature of 21°C and relative humidity ranging between 40% and 75%.

Throughout this extended drying period, the fruit remains intact around the seeds as moisture is gradually removed. The controlled greenhouse environment allows Edilberto to manage the drying process with greater consistency, encouraging the development of the coffee's natural sweetness and fruit character while maintaining the distinctive qualities of Pink Bourbon.

The extended drying time is particularly important to the character of BR-120. Rather than introducing additional fermentation stages, the process focuses on the gradual transformation of the whole cherry through carefully managed drying, allowing the coffee to develop greater depth and complexity.

Once drying is complete, the coffee undergoes a further 35 days of stabilisation before being prepared for export.

The resulting cup is wonderfully fruit-forward, with notes of ripe berries, strawberry and raspberry, accompanied by the creamy sweetness of berry yoghurt and delicate pink florals. Compared with the more restrained, floral character of Moreno's Gesha and Edy Gallo lots, BR-120 offers a richer, more rounded expression, with a fuller body and a soft, creamy texture.

It's a beautiful example of the versatility of Pink Bourbon and the influence that thoughtful post-harvest processing can have on a coffee's final character.

Another wonderful release from Moreno Coffee Farm, and one we're delighted to share with you.

Net weight: 100g.

Flavour profile: Berries, raisins, rose.

[Note] This coffee is roasted to order as a filter only. Please allow 1 – 2 days for dispatch.