Ikore Kofi Panamá Nicolas Rosas - Finca Loraye, Chiriquí

Sourced from Ikore Kofi, a specialty roaster founded in Valencia, Spain in 2014 and roasting on Carrer de Pascual i Genís. This natural-processed Caturra comes from Finca Loraye in Chiriquí — the highland province on Panama’s Costa Rican border that also holds Boquete and Volcán — grown by Nicolas Rosas at 1,650–1,700 MASL. SCA score +86.

Expect a sweet, grounded cup rather than a loud one: ripe fruit up front, chocolate through the body, sweet caramel underneath, and a warm spiced finish. Naturals from this part of Chiriquí tend to read more like preserved stone fruit than the tropical fireworks of a fermented lot, and the Caturra at Strictly Hard Bean altitude keeps the structure tidy behind the sweetness.

The profile runs cooler than its Ikore Kofi Colombia Finca El Indio starting point: the first brew came out burnt, so temperatures dropped to a constant 92.5°C with a 93.5°C bloom, and the ratio tightened to 1:15.5 to put back the body that over-extraction had hollowed out. The wide 1:3 / 40s natural bloom stays — it saturates the residual fruit sugars without adding extraction energy. If bitterness persists at 92.5°C, the roast is behaving darker than Medium and the whole profile should move into the 88–92°C band.