Thank you very much for always using Panama coffee green beans.

Time flies, and it's almost April. In Panama, this year's harvest is nearly complete. The processed cherries will develop richer aromas and flavors after resting for a few weeks, and right when they reach their optimal condition, specific new bean lot offers will arrive from each farm owner.

Despite various challenges in recent years, there's a phrase that Panama farm owners consistently mention every year: "This year, we've produced truly outstanding lots."

There have been constraints beyond imagination for those working there, such as the pandemic, abnormal weather conditions, and logistics issues. For us buyers as well, concerns about harvest volume and quality create anxious days of communication with local partners. And this continues even now.

Even amid these circumstances, Panama farm owners and workers don't surrender to adversity. Each person continues to implement various innovations and improvements for better methods and quality. This isn't about modifying the coffee growing environment or cultivation methods to maintain or increase harvest volume. To produce high-quality cherries, it's important to maintain not only the surrounding natural environment but also the health of the coffee trees themselves. Beyond protecting them from disease, trees that have produced abundantly need appropriate rest the following year.

What's necessary to "continue" making delicious coffee every year without straining nature and the environment, so that people worldwide can select and enjoy it?

Needless to say, the people of Panama have focused on "quality."

By adding an extra step to the coffee cherries after harvesting, they can maximize the "natural" aromas and flavors inherently present. The key was in the fermentation process. As you know, in recent years, each farm has independently reviewed their fermentation processes, and through various trials and errors, sharing techniques and know-how between farms, Panama coffee has further enhanced its quality and value.

Now, this season as well, offers for completed lots have begun arriving from farm owners who finished processing, some as early as the end of last year.

Of course, the aforementioned comment about having produced truly "outstanding" lots is included.

What's more pleasing is that this expression of "outstanding" seems to have broken records again this year, with even more powerfully escalated adjectives.

Incidentally, for the latest production from a certain farm owner in the 2021-2022 season: Bomba (bomb, perhaps conveying enough impact to blow away competitors) Barbaro (originally a negative term meaning terrible or awful, now used as the highest praise) Brutal (conveying an image of something strong and mischievous) These rather "intense" adjectives were used in the lot descriptions.

In Spanish, spoken with emotion, the initial "B" of these words is pronounced very strongly, so the destructive image is likely emphasized even more than the Japanese "Yabai" (crazy/awesome).

Just how much destructive power and impact do these "extraordinary" coffees with incredible aromas and flavors possess? Which farm owner created these "extraordinary" new works that will become the first arrival of this season's new crop?

Apparently, it's the result of trying a new process unlike any before. From the local area, we're hearing exclamations of true "amazement," making these notable new lots something to look forward to.

We'll share more details next time, so please stay tuned!