Finca Ponderosa is located in a relatively unknown growing region in Panama: Cordillera. This region is gets more rainwater than the rest of Panama’s coffee regions and it’s one of the reasons the coffees that come out of this region are turning heads.
Set in the middle of the mountains and a native rain forest, that covers about 40% of the property, the farm has a great variety of flora and fauna. The ever-changing climate where the rain, sun and changing temperature create great growing conditions.
Gilberto and Ratibor have planted many varieties on the farm, including Geisha, Bourbon, Pacamara and Moka. This is their third year of production and the coffees really impressed me. Gilberto’s entrepreneurial spirit and Ratibor’s innovation have allowed Ponderosa to quickly establish itself as a farm to be reckoned with. In addition to the great growing conditions and varieties planted, Gilberto has invested in stainless tanks for the temperature controlled fermentations. This lot was fermented in anaerobic conditions for three days before being dried on raised beds. The profile is wild and exotic, yet elegant and very clean. It quickly stood out on the cupping table as a coffee filled with tropical fruits, but with a velvety mouthfeel that made me want to make an espresso with it on the spot - and now I can.
This green coffee was frozen immediately on arrival in Calgary, to preserve freshness.