Situated near the base of the Volcán Barú Boquete, the tallest mountain in Panama, is Finca Volcancito (Volcancito Estate). Boquete is a well known coffee producing region in the Chiriqui province, with a wide variety of microclimates. The Volcancito estate sits at around 1600-1700 meters. Because of variety in elevation at Finca Volcancito, they are able to run wet processing at higher elevations and dry processing at lower elevation, which lets them produce a surprising variety of micro-lots. Volcancito principally deals in the Caturra varietal, a mutation of Coffee Bourbon originally from Brazil, and their farm sits at about the maximum elevation for this particular breed, maximizing the flavor potential (Fact to whip out at your next party: higher elevation = more taste + less yield).The green bean is fairly large, round, and slightly mottled in appearance, and the raw fragrance is very sweet and reminiscent of milk chocolate. I roasted a batch to Full City+ (about 10 seconds into second crack). The dry fragrance of the roasted coffee is very strong caramel/butterscotch, with some fruity undertones. Upon blooming the coffee, this evolves little, but hints at spicy notes to come. The coffee is light bodied, with a very pleasing acidity, and it has a clean finish with a warming spiciness that lingers.
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