Panama Caturra Natural - Single Origin - Damarli Estate

Damarli Estate, established in 1996 by David and Lia Pech, is a family-owned coffee farm and tourist destination in Boquete, Panama, near Barú Volcano. Known for cultivating specialty coffee varieties like Panama Geisha, Red Bourbon, Catuai, Caturra and Pacamara at elevations of 1,450–1,500 meters, the estate has gained international acclaim, winning awards such as 1st Place for Pacamara at the Best of Panama in 2019. Spanning 18 hectares, with 12 dedicated to coffee and 6 to preserved forest, the estate thrives on volcanic soils and Boquete's unique microclimate, offering ideal conditions for producing exceptional coffee.

The natural process, also known as the dry process, involves drying whole coffee cherries with their fruit and skin still intact, allowing the beans to absorb the sugars and flavors from the surrounding pulp. This method enhances fruity, sweet, and complex flavor profiles, often producing vibrant and full-bodied coffees. While it requires meticulous care to prevent fermentation or defects and depends heavily on optimal weather conditions, the natural process is highly valued for creating unique and flavorful beans that stand out in the specialty coffee world.

A medium roast coffee strikes a balance between the bright, fruity flavors of lighter roasts and the rich, chocolaty notes of darker roasts. Roasted to an internal temperature of around 410–430°F (210–220°C), it develops a fuller body and smoother taste with moderate acidity, often showcasing a harmonious blend of the coffee's origin flavors and subtle caramelization. In terms of caffeine content, medium roast beans retain slightly more caffeine than dark roasts due to their denser structure but generally contain a bit less caffeine than light roasts. A typical 8-ounce serving of medium roast coffee provides around 95 milligrams of caffeine, though this can vary depending on brewing method and the specific beans used.

We highly recommend brewing our El Baru Caturra using the espresso method to bring out its bold and indulgent flavor profile. The precision and pressure of espresso brewing enhance the rich chocolate notes while highlighting subtle hints of grapes and melon. This method creates a velvety texture and a semi-sweet, well-rounded finish that lingers beautifully on the palate. As coffee purists, we believe the true essence of El Baru Caturra is best enjoyed without sugar or creamer, allowing its natural complexity and richness to take center stage. This is the ultimate way to savor the depth and character of this exceptional coffee.

Smooth and balanced with semi-sweet chocolate, melon, and grape notes. A rich and comforting cup with a natural sweetness.