Producer - Finca Lerida
Origin - Panama
Process - Honey Waterfall
Varietal - SL-34
Altitude - 1600 MASL
Flavour Notes - Cherry, Blackberry, Delicate Florals
roast level: Very Light
FARM
Finca Lérida is one of Panama’s historic coffee estates, nestled in the highlands of Boquete, Chiriquí, on the slopes of Volcán Barú. Founded by Norwegian engineer Toleff Bache Mönniche in the 1920s, the estate exported Panama’s first coffee to Germany in 1929. Today, Lérida encompasses several farms, including Michela Estate, where this SL34 was grown at around 1,600 metres. Surrounded by cool mountain conditions, volcanic soils and biodiverse forests, the estate combines generations of experience with innovative specialty coffee production.
PROCESS
This SL34 was produced using Lérida’s innovative Cascade, or Waterfall, Honey process. Following careful selection of ripe cherries, the coffee undergoes a controlled cold fermentation within the cascade system for five days. The cherries are then dried slowly on raised beds for approximately 15 days, allowing the coffee to develop sweetness while maintaining clarity. This extended, carefully controlled process encourages intense fruit character and a creamy texture, highlighting notes of florals and dark berries.
Producer - Finca Lerida
Origin - Panama
Process - Honey Waterfall
Varietal - SL-34
Altitude - 1600 MASL
Flavour Notes - Cherry, Blackberry, Delicate Florals
roast level: Very Light
FARM
Finca Lérida is one of Panama’s historic coffee estates, nestled in the highlands of Boquete, Chiriquí, on the slopes of Volcán Barú. Founded by Norwegian engineer Toleff Bache Mönniche in the 1920s, the estate exported Panama’s first coffee to Germany in 1929. Today, Lérida encompasses several farms, including Michela Estate, where this SL34 was grown at around 1,600 metres. Surrounded by cool mountain conditions, volcanic soils and biodiverse forests, the estate combines generations of experience with innovative specialty coffee production.
PROCESS
This SL34 was produced using Lérida’s innovative Cascade, or Waterfall, Honey process. Following careful selection of ripe cherries, the coffee undergoes a controlled cold fermentation within the cascade system for five days. The cherries are then dried slowly on raised beds for approximately 15 days, allowing the coffee to develop sweetness while maintaining clarity. This extended, carefully controlled process encourages intense fruit character and a creamy texture, highlighting notes of florals and dark berries.
