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HomeCoffeesPanama Victorious
Volcanito, Boquete · Panama

Panama Victorious

Natural Honey Pacamara, grown at 1300 to 1400 masl

Roasted by Bun Coffee Byron Bay

Available now· checked 3 Aug
FarmRoaster-stated
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Details

RoasteryBun Coffee Byron Bay· Byron Bay Region, Australia
FarmFinca Victorious, Volcanito, Boquete, Panama✓
ProducerFinca Victorious
ProcessNatural Honey✓
Harvest—
Altitude1300 to 1400 masl✓
ClimateTemperate oceanic
VarietiesPacamara✓
Roast—
Tasting notescantaloupe, stone fruit, green grape, honey, orange, nectarine, floral✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

7NOTES
  • cantaloupe
    Fruity
  • stone fruit
    Fruity
  • green grape
    Fruity › Grape
  • honey
    Sweet › Brown Sugar › Honey
  • orange
    Fruity › Citrus › Orange
  • nectarine
    Fruity
  • floral
    Floral

Supply Chain

  1. Farm

    Finca Victorious, Volcanito, Boquete, Panama

    Grown by Finca Victorious

  2. Roastery

    Bun Coffee Byron Bay

  3. Coffee· viewing

    Panama Victorious

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarPanama Finca Lorayne Adaura AbsoluPanama Enigma Finca DeborahPanama - Finca Deborah, TerroirR Finca Deborah Terroir GeshaPanama Auromar CatalinaPanama Finca Alto BambitoSame variety, exploredPacamara410Similar flavour profilecantaloupe, stone fruit, green grape1717Same processNatural Honey3From the same originPanama1359More from this roasterBun Coffee Byron Bay76 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNatural HoneyAltitude1300 to 1400 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

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