panama coffee
Catucai 2SL Natural Cordillera
by pulpa specialty coffee - roastery & coffee lab · panama city, panama
expect tropical fruit. this is catucai 2sl natural cordillera, a washed panama from pulpa specialty coffee - roastery & coffee lab.
tropical fruit
the bean
- origin
- panama
- process
- washed
- varietal
- gesha, caturra
- roast
- light
- status
- in stock
catucai 2sl natural cordillera is a light-roast coffee from panama, produced by pulpa specialty coffee. it's made from gesha and caturra varietals and processed using the washed method, which strips the fruit before drying and tends to produce a cleaner, more defined cup. the roaster highlights tropical fruit character, so expect bright, fruit-forward flavors with the clarity that washed processing typically brings. at a light roast, a pour-over or filter brew will give you the best read on those fruit notes, keeping extraction gentle and avoiding bitterness that can flatten a delicate gesha-caturra blend.
common questions
What does Catucai 2SL Natural Cordillera taste like?
the roaster describes tropical fruit flavors, which align with what you'd expect from a light-roast washed coffee built on gesha and caturra. the washed process keeps those fruit notes clean and well-defined rather than jammy or fermented.
How is Catucai 2SL Natural Cordillera grown and processed?
it's grown in panama and uses gesha and caturra varietals. the coffee is washed processed, meaning the fruit skin and pulp are removed before the beans are dried.
How should I brew Catucai 2SL Natural Cordillera?
a filter or pour-over method suits the light roast well, allowing the tropical fruit character and the clarity of the washed process to come through. keep water temperature around 90 to 94 degrees celsius to avoid over-extracting the more delicate gesha component.
about pulpa specialty coffee - roastery & coffee lab
when you need a proper roastery that takes coffee seriously without the pretense, pulpa specialty coffee understands the assignment. tucked into edificio potosi on calle alberto navarro, this isn't your typical panama city coffee stop. they roast their own beans and know what they're doing with them. the lab designation isn't marketing fluff - they actually experiment here, testing different profiles and tweaking variables until they get it right. you'll find people who've been coming here long enough to have opinions about which roasts work best for different brewing methods. the space attracts folks who appreciate the technical side of coffee but don't need a lecture with their espresso. whether you're grabbing something quick before work or settling in for a longer session, the quality stays consistent. this is where panama city coffee gets serious without taking itself too seriously. order their latest single origin if you want to see what all the fuss is about.
all coffee from pulpa specialty coffee - roastery & coffee labpanama city, panama
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