Panama Finca Los Cenizos Catuai Review: Anaerobic Slow Dry Coffee with Exceptional Value

 Over the past few months, I’ve been sharing quite a few tasting notes on “non-Gesha” varieties from some of the world’s most renowned coffee estates. Personally, I see these coffees as the true “kings of value.” You get to experience the exceptional green bean processing expertise of these prestigious farms—without paying the premium price tag that Gesha typically commands—yet still enjoy a remarkably satisfying flavor experience.

Today, I want to introduce a coffee estate that’s making its first appearance in my reviews: Finca Los Cenizos in Panama.

This is also my first time tasting coffee from Finca Los Cenizos. Even though this particular lot is a Catuai processed using the ASD method, I was immediately captivated by its elegance and refined flavor profile. The farm is a family-owned operation located in the highlands of Cerro Punta—a stunning volcanic valley where sweet mountain spring water flows through the landscape, surrounded by rich biodiversity.

The growing conditions here are exceptional. The region benefits from a unique microclimate, and much of the coffee is cultivated under the shade of ash trees that are over a century old. These natural shade conditions play a crucial role in the farm’s cultivation practices—and are also the origin of its name, as “Cenizos” means “ash trees” in Spanish.

Situated at elevations between 1,800 and over 2,200 meters, the high altitude significantly slows down the coffee’s maturation process. This extended development allows the beans to build greater complexity and juiciness in the cup.

The current owner, Estela Pitti, is the first-generation female coffee producer in the Cerro Punta region. She grew up and studied in Boquete, and her family acquired Finca Los Cenizos in 2008. From a young age, she showed a strong passion for agriculture and production. Today, Estela works alongside her children, Stella Marie and Niko, continuing to pursue their shared vision: producing high-end, terroir-driven coffees that exist in harmony with nature while showcasing the unique character of Panama’s land.

The farm’s team is composed of 99% experienced growers from the local Ngäbe-Buglé community. With proper training, they are highly skilled in managing all aspects of specialty coffee cultivation. Since beginning agricultural operations in 2008, innovation has remained one of the farm’s top priorities. They continuously experiment with different processing methods, guided by a core belief: “Panama’s terroir speaks.” Each harvest is a dialogue with the land, and every cup is an interpretation of its voice.

Since 2019, Finca Los Cenizos has been a consistent standout at the Best of Panama (BOP) competition. In the most recent 2025 BOP, they achieved 2nd place in the Natural Gesha category (96.25 points) and 6th place in the Washed Gesha category (94.38 points). In addition, their Natural Catuai placed 6th (90.38 points) in the non-Gesha auction (multi-variety category). Earning placements across all three categories in a single year is an impressive accomplishment.

Now let’s talk about the processing method behind this coffee. In recent years, the ASD method has gained significant attention in the specialty coffee world and is now widely adopted by top-tier farms—especially in Panama.

ASD stands for Anaerobic Slow Dry. As the name suggests, the “slow” aspect refers to extending the drying time through precise temperature control. Typically, this involves around 120 hours of anaerobic fermentation, though the exact duration may vary slightly depending on the farm or specific lot—reflecting fine-tuned adjustments to the process.

By carefully controlling both fermentation time and drying speed, this method unlocks extraordinary flavor potential in the beans.

The process itself is both time-consuming and meticulous, consisting of two main stages. First, hand-picked fully ripe red cherries are placed whole into sealed stainless steel tanks. Carbon dioxide is introduced to displace oxygen, creating an anaerobic environment. In the absence of oxygen, enzymes and microorganisms inside the cherries undergo entirely different transformations compared to aerobic fermentation, producing a greater abundance of aromatic precursors—laying the foundation for a more complex final flavor.

After fermentation, the cherries are carefully transferred to African raised beds for slow drying. By controlling the thickness of the layers and the frequency of turning, moisture is allowed to evaporate gradually and evenly. This results in enhanced sweetness, along with a cleaner and rounder mouthfeel.

As for this particular coffee, the dry aroma after grinding is instantly captivating—notes of strawberry jam, melon, and a blend of tropical fruits come together in a rich, candy-like sweetness. It’s incredibly inviting.

From my experience, the optimal resting period is around 4 to 5 days after roasting. Brewing with 91°C (about 196°F) water and keeping the total brew time under 2 minutes, with a brew ratio of approximately 1:13, yields a beautifully expressive cup.

You’ll get a profile dominated by berry-like flavors. Even the wet aroma is already bursting with fruitiness. On the palate, the first sip at higher temperatures delivers a gentle acidity, blending berry and stone fruit characteristics into a harmonious sweet-tart balance.

This “80-hour anaerobic slow dry” Catuai is a coffee with remarkable clarity and character. It achieves a perfect balance between lively fruit expression and a full, rounded body. Most importantly, there’s no overwhelming fermented note—just a clean, smooth, and richly structured cup with a natural-process profile.

With every sip, you can truly feel what Finca Los Cenizos has infused into these “golden 80 hours”: their care, their labor, and the imprint of the land itself. Here, terroir isn’t just a backdrop—it’s the first voice, faithfully expressed in every mouthful.