panama coffee
Panama Elida Estate Falda natural CRD
by substance café · paris, france
you'll taste stone fruit before milk chocolate. this is panama elida estate falda natural crd, a natural panama from substance café.
stone fruitmilk chocolatedark chocolatetomato
the bean
- origin
- panama
- process
- natural
- status
- in stock
the panama elida estate falda natural crd is roasted by substance café and comes from panama, one of specialty coffee's most respected origins. it's processed using the natural method, where coffee cherries dry whole, which draws out the fruit-forward, fuller-bodied character you'll find in the cup. expect stone fruit alongside milk and dark chocolate, with a distinctive tomato savouriness that adds depth and complexity. because of that fruit-driven sweetness and body, it responds well to brewing methods that highlight texture, filter or french press at a medium-low temperature around 90-92°c will keep the chocolate notes round without amplifying any sharpness.
common questions
What does Panama Elida Estate Falda natural CRD taste like?
it tastes of stone fruit and a mix of milk and dark chocolate, with a notable tomato quality that gives it a savoury edge alongside the sweetness. the natural processing amplifies its fruit-forward character and body.
How is Panama Elida Estate Falda natural CRD grown and processed?
it's grown in panama on the elida estate and processed using the natural method, meaning the whole cherries are dried before the fruit is removed, which intensifies sweetness and body in the finished cup.
How should I brew Panama Elida Estate Falda natural CRD?
its fuller body and fruit-forward profile suit filter methods or french press, where texture is preserved. keeping brew temperature around 90-92°c helps balance the chocolate depth without over-extracting the savoury tomato notes.
about substance café
you book a time, you show up, and joachim morceau decides what you're drinking. that's the deal at substance café. no takeaway, no menu to scroll, just coffee roasted on site and a host who competed at the french brewers cup twice, once pulling a runner-up finish with a washed biodynamic geisha. the lots he sources are small, sometimes unrepeatable. he's not chasing volume. he's slowing you down long enough to actually hear where the coffee came from.
all coffee from substance caféparis, france
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