THE AUROMAR COFFEES
All of Auromar production is manually collected at the peak of ripeness.
Harvesters are paid a premium above the prevailing wages, to encourage careful picking
of only the very ripe cherries.
After collection and selection in the field, the cherries either go the mill for
Washed processing or sent to the drying bins to be processed as Natural.
THE PANAMA GEISHA
Currently, Panama has one of the best coffees in the world: Panama Geisha, its production consistently ranks as the most expensive coffee in global auctions.
Consumers around the world consider Panama Geisha as the champagne of coffee and we consider our terroir to be the Burgundy of coffee.
Panama is a narrow Isthmus between the Atlantic and Pacific Oceans.
Its' geographic location creates a unique climate condition that has been the proven to be ideal for the production of highland coffee.
The area where Geisha and other specialty coffees are produced are the lands that surround the dormant Volcán Barú, Panama’s highest point, the volcanic soil, high altitude ,wind currents from both the Pacific and Atlantic oceans, all come together to create the perfect conditions required for the growth, maturity and sweetness of the perfect coffee cherry.
The Natural process consists of letting the coffee cherries dry in the open either on the ground or in meshed bins until ready and then moved to the mill to remove the dried peel and pulp.
To make the Auromar Natural we use very ripe, middle or late harvest cherries.
All of the Auromar Natural drying process is done on premises. The ripe cherries are hand-carried to the process area in the farm (no more than 800 meters from the farthest tree).
There, the cherries are laid in “African beds”; raised drying beds made from wood and mesh screens at waist height that let air and light over and under the beans.
The coffee will then be allowed to dry during the day, and some moonlighted nights. Depending on the weather, it will take between 20 to 30 days to complete the process.
Known as Ironman, the Auromar Geisha washed is the flagship of the farm and our ambassador to all markets.
Early and late season cherries are the main volume of the washed that goes trough between
12 to 18 hours of fermentation after de-pulping.
Washed beans are sun dried.
Once dried to the optimal humidity the beans go trough two rounds of manual selection before let to rest
for no less than six weeks.
Before preparation for packing and shipping, the
Ironman is tuned-in to the desired level of humidity required by our buyers.
Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank.
Ubo is the first processing experiment
Ubo is a process applied to top gesha cherry from Auromar. The name Ubo is a modification of the word “uva”, referring to “grape” or “cherry” in Spanish, and was chosen for the pure taste of coffee cherry noted to be present in this cup.
Since the beginning of the farm, Auromar has planted and cupped non-traditional arabicas that showed promised in the farm as well as yielding a quality and different cup.
We now devote limited plots to three variety Tekisic, Pacamara and Lupao.
Tekisic is a high-altitude Bourbon coffee developed in El Salvador.
The name Tekisic comes from tekiti,
a word meaning “work” in the Nahuatl language, and ISIC. —the Salvadoran Institute for Coffee Research (ISIC)
Auromar Tekisic is planted at 1700 masl. Current production is 100 kilos,
some of which becomes the Roberto Brenes owner´s selection. It yields an
excellent clean cup, with tones of chocolate and cherry.
Originated from a cross between Pacas and Maragogipe.
Grown primarily in El Salvador, where it is frequently dominates
Cup of Excellence
competitions for high cup quality. Pacamara is increasingly popular in the Chiriquí terroir in Panama.
Auromar already has planted 4.5 hectares of Pacamara at an altitude
range of 1525 to 1590 masl. Commercial production is
expected in 2022.
The Lupao is a hybrid naturally developed, in the Auromar farm.
Beginning with two trees and escalating to an acre at 1600 masl , the hybrid is very floral yet not
a geisha hybrid.
2020 production was close 100 kilos.
The name Lupao is the acronym
of Roberto Brenes´ twin granddaughters Lucia and Paola.