Coffee growing in Panama is all about quality over quantity, with the unique landscape and micro-climates of this Central American origin going hand in hand with a top-down education programme to produce incredible specialty grade coffee that’s become a real market signifier.

But that’s not always been the case. Esther Leung and Martin Santos Chavez, the duo behind MásCafé Panamá, fought hard to preserve the coffee culture in Boquete while the majority of farmers were abandoning their plots. Alongside investing in their plants and land, Esther and Martin are also at the forefront of innovations in processing.

This SL34 lot roasted by ZENNOR was grown on Finca Esther, which sits on the slopes of the Baru volcano. It’s a very process-forward expression of the classic Kenyan variety, with anaerobic slow-dry natural processing bringing out an intensely syrupy cup that’s layered with syrupy berry sweetness, vibrant grapefruit acidity and a long, floral finish.