Buy 2 or more bags of coffee and get free shipping within the Czech Rep.

Panama Eporium Espresso

Fresh crop from Panama! This rich and beautifully balanced anaerobic coffee from the Emporium farm brings you notes of Mon Cheri, cacao nibs and pineapple. Juicy body and forest fruit finish make this coffee a great experience in your single origin espresso.

Panama Eporium Espresso

Your price (Incl. VAT)
430 Kč
Out of stock
Country Panama
Farm Finca Emporium - Graciano Cruz
Varietal Arabica Red Catuai
Processing Anaerobic Natural
Crop February 2022
Partnership Relationship coffee
Taste Mon Cheri, cocoa nibs, pineapple

Finca Emporium

FInca Emporium is the lower elevation farm of our friend Graciano Cruz. All coffee picked at this farm is processed using anaerobic and traditional natural method. The result of the specific microclimate, terroir and chosen processing style is a noticeably juicy and sweet cup reminiscent of ripe strawberries and vanilla.

Sustainability and biodiversity

Finca Emporium is an example of biodiversity. Together with perfectly healthy coffee trees of different varieties (Yellow and Red Catuai, Caturra, Pacamara, Typica and even the rare Arabica Purpurascens) you will find here an abundance of oranges, mandarins, citruses, avocados, guavas, you name it. The complete drying process takes place on raised African beds built using locally sourced bamboo.

More information about the farm on

About the producer
About the producer
Would you like to know more about Graciano?

Listen to the episode about Graciano on our podcast.

Anaerobic process

Lately, Graciano has been processing his coffees with anaerobic method. After picking, cherries are placed in sealed plastic bags. Where they undergo a fermentation for seven days. Afterwards cherries are spread on African beds. They are dried in the sun to 11.5% humidity. Which takes 15-20 days. Drying time is all weather depending. The result of this process gives us very intense flavours of cacao nibs, tropical fruit and rum or pralines.


Listen to the episode about anaerobic processing on our podcast.

Related items