Filter: Carlos Aguilera // Panama

From $19.00

Carlos-Aguilera,-Panama---Filter-17.07.04
16.03.22-Carlos-Aguilera-Geisha3_WEB
new-carlos-aguilera-panama-coffee-5872
new-carlos-aguilera-panama-3
Carlos-Aguilera,-Panama---Filter-17.07.04
16.03.22-Carlos-Aguilera-Geisha3_WEB
new-carlos-aguilera-panama-coffee-5872
new-carlos-aguilera-panama-3
Pin It

Filter: Carlos Aguilera // Panama

From $19.00

Carlos is a third generation farmer who is passionate about quality coffee and, while he works during the week in Panama City, he can’t wait to head back to the farm on the weekends to catch up with his long-time mill manager Toño. Carlos likes to host and entertain. He hosts Sebastian yearly for great wines, cheeses and barbecues. It’s during these moments that Carlos is at his best, talking about business, food, wine and of course, how to make coffee better.

Our coffee is roasted and shipped the same week you order it – freshness is guaranteed.

Tasting Notes

Floral / Apricot / Berries

Flavour Profile

Approachable Exotic
Clear selection

Carlos Aguilera Franceschi grows coffee on his farm, Carmen Estate, located on the fertile slopes of the Baru Volcano Valley. Carmen is blessed with incredible soil and altitude – the farm stretches from 1600m to just under 1900m. Carlos does a good job maintaining a regimen of plant nutrition, pruning and pest control. His trees are healthy and young, which helps his productivity and coffee fruit sugar production, resulting in better tasting coffee. His production consists mostly of Caturra and Catuaí with some Typica, all which adapt very well to his soil and climate conditions. He also has a small plot of Geisha, which we bought this year and is incredibly delicious.

Just as he cares for his trees and his farm, Carlos puts an equal amount of care into the processing and drying of his coffee. All of his coffee is fully demucilaged using clean and calibrated machines. This contributes to produce a clean coffee with little to no processing defects. The all-important drying stage of coffee processing can be difficult in Volcán, as it tends to be misty. To combat this, Carlos starts drying coffee on his outdoor patio. Then, depending on weather and coffee volume, he will finish the coffee off one to two days later in his guardiola (mechanical rotating dryer), which Toño runs at temperatures in the low 30’s. This is a lovely temperature for drying coffee.

His control of this process is very impressive, and his drying end-points are nearly identical between lots. This good quality drying combined with our decision to move the coffee in hermetically sealed bags and a refrigerated shipping container, means that Carmen green coffee holds up very well all the way to the end of the lot, with no age related (woody) flavour taints.

This coffee was frozen immediately on arrival in Calgary, to preserve freshness.

PRODUCER: Carlos Aguilera
FARM: Carmen Estate
REGION: Volcán
ELEVATION: 1600m-1700m
HARVEST DATE: Feb, 2017
VARIETY: Caturra
PROCESSING: Fully Washed by Demucilager
DRYING: Slow-dried on Guardiola
TRANSPORT: Refrigerated Shipping Container
STORAGE: Green coffee frozen to preserve freshness