Mama Cata PANAMA
cocoa bean ∙ apple acidity
∙ floral
This washed coffee comes from Jose David Garrido’s farm named after his mother: Mama Cata. It was grown at the height of 1550 –1700 meters in volcanic soil surrounding Boquete. Mama Cata is a combination of Caturra, Catuai, Geisha and Typica varieties.
A
lthough probably most renowned for growing the Geisha cultivar, Panama with a world market share of 0,08 % is also home to a broad range of fantastic and more affordable high-grown coffees. Most of the country’s high quality coffees are grown in the Boquete, Barú Volcán and Renacimiento areas. In recent years, the name and fame of Panamanian coffee has become widespread thanks to the yearly Best of Panama competition organized since 1997.
The most crucial factor of coffee harvesting is determining the optimal ripeness for picking. Using the GPS-based data technology to determine which lots are ready to be picked, the system also allows Mama Cata Estate to continue to follow each coffee lot separately as it is depulped, dried and processed. The reliable production of extremely high quality coffees has resulted in the estate being repeatedly featured in the Best of Panama competitions.
The Mama Cata farm is located in Alto Quiel, a micro region of Boquete. Boquete is one of Panama’s top coffee growing regions, located on the eastern side of Volcán Barú. With a passion for farming and a commitment to quality, Jose David Garrido founded Mama Cata Estate in 1997 (named after the family matriarch). Its altitude begins at 1550 meters above sea level and goes up to 1700 meters.
Drinking a farm blend - such as Mama Cata - may be the best way to get familiar with the taste of the region, the farm and the special processing methods. While having this light-bodied cup enjoy the cocoa and discover some floral notes. Its green apple acidity is very well balanced by the sweet aftertaste.
The Garrido family’s farm is very well-equipped technologically. Lots on the farm are separated using GPS coordinates, which enables the producers to keep records of varietal, soil composition, health of the lot, production and so on. After picking and pulping, the coffee is placed on patios and dried overnight, followed by drum-drying. For the patiodrying, weather patterns are monitored by weather stations.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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