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Carmen Estate has been steadily producing high-quality coffee for over 50 years. Carlos Aguilera is the third technology proprietor of his household’s property and mill that was established by Efrain and Carmen Franceschi in 1960.
Carmen persistently locations inside the prime 5 at specialty cupping competitions every year, incomes them a 91 score on Coffee Review’s scale!
Carmen Estate gives protected and wholesome situations for staff and their households. They work laborious to offer a clear setting, good meals, training alternatives for youngsters (which aren’t allowed within the fields), healthcare protection that’s tailor-made good so you may get your well being again on observe with out fear about it weighing closely on your loved ones’s funds.
Carmen Estate employs over 250 individuals who dedicate themselves every day in the direction of offering every little thing wanted by our workers’ properties from housing to move to medical care with no out-of-pocket prices concerned! We take satisfaction in being one firm the place we don’t have any secrets and techniques – all information are stored clear which implies if something have been discovered amiss then these accountable could be held accountable instantly
Carmen’s agricultural practices are primarily based on a set of rules that guarantee the very best output of the farm whereas sustaining ecological consciousness. The result’s that Carmen has been capable of handle bugs with out utilizing any pesticides and preserve soil so properly it produces wonderful crops yearly, having by no means used chemical fertilizers or herbicides in over twenty years!
Each 12 months Carmen rigorously selects and handpicks coffee cherries by the Nôbe-Buglé indigenous individuals. The coffee cherry choice course of is a guide one, as they’re solely picked when their shade has absolutely matured to crimson; this ensures that optimum outcomes might be maintained all through all phases of harvesting and processing.
The coffee cherries are transported to the mill the place they’re shortly processed. Advanced equipment washes off all of their pores and skin, pulp and mucilage from what’s left is only a parchment bean. Their water utilization has been decreased in order that Carmen may help preserve our surroundings clear in ecological conservation efforts! The residues – which come from this process- are recycled into farmlands as natural fertilizer as an alternative of dumping them out at concentrated ranges, contributing positively to pure ecosystems
Every day ripe brilliant crimson coffee beans depart the sphere for processing with superior low water utilization machines washing away all of its skins and different contents whereas recycling any residue into farmland
The parchment beans are pre-dried within the pure daylight and breezes on concrete patios. Mechanical driers, fueled by coffee parchment, are then used to finish the drying course of. After they’re dried out of their parchments baggage – that’s after we put all of them collectively into stacks for export!
These baggage are rigorously categorised and numbered by tons, then saved in a wood warehouses or bodegas for a 60 day resting interval. Beans are cupped lot by lot with a view to decide any errors or defects from the sphere, harvest, or drying and milling processes. The most interesting lot samples are taken to the lab and analyzed for perfume, aroma, physique acidity taste and different coffee qualities utilizing business requirements of cupping earlier than being graded sorted into measurement density packs that might be lastly shipped out on last packing days as completed product!
Details of the Roaster
- Finca: Carmen Estate
- Owner: Carlos Aguilera
- Town / Region: Volcán, Chiriqui
- Varietals: Geisha, Typica, Caturra
- Altitude: 1.600-1.700mts
- Processing: Fully washed
- Packaging: Grain Pro and Jute Bags
- Harvest Time: December – March
- Cup Profile: full-bodied, with hints of caramel, honey, fruit, toasted grains and chocolate