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.

Panama Finca Lérida Catuai Review: A Non-Geisha Coffee That Delivers Exceptional Flavor

 This is the third time that Finca Lérida in Panama has appeared in my sharing. Aside from once writing a dedicated piece inspired by its history and story, my previous encounter was with their Black Honey Green Tip Geisha. It seems that whenever people mention renowned coffee estates in Panama, Geisha is the first thing that comes to mind.

But in reality, these estates cultivate a much wider range of varietals. The coffee I’m sharing today delivers a flavor profile that closely matches the official description—you can truly experience it in every cup.

I feel like this opens up a different perspective for coffee tasting: “non-Geisha coffees from top estates.” These coffees are quietly becoming a smart choice—the “best value kings,” so to speak. It also reflects an important idea: what truly sets these famous estates apart isn’t just the varietal, but their expertise in cultivation and processing.

These strengths can largely bridge the natural flavor differences between bean genetics. Even without being Geisha, the cup can still offer remarkable clarity and expression. Among non-premium Geishas, this feels like a kind of “optimal solution.”

Catuai is one of the most common varietals we encounter. It may not deliver the explosive florals and acidity of top-tier Geisha, but with its consistent quality, bright acidity, and pleasant sweetness, it has become a widely loved choice in everyday specialty coffee.

Think of Catuai as a “well-balanced citrus juice”—refreshing, slightly sweet, and incredibly versatile. It’s the all-rounder of the coffee world.

This particular coffee uses a washed process, enhanced with low-temperature, controlled-environment drying—a more refined and technical approach. In simple terms, it’s still a washed coffee, but after washing, the beans are dried in a cold room rather than under the sun or with high-temperature mechanical drying.

By carefully controlling temperature and humidity, the drying process becomes slower and more even, preserving the delicate nuances of the coffee to the greatest extent possible.

In recent years, I’ve noticed more and more estates adopting the concept of “low-temperature drying.” It represents a refined evolution of traditional processing methods and a pursuit of ultimate flavor clarity.

This approach maintains the clean profile typical of washed coffees while adding greater complexity through slow, controlled drying, resulting in a cup that is both layered and exceptionally clean.

After grinding the beans, my first impression was: there’s barely any chaff! The beans are processed incredibly cleanly. Typically, washed coffees actually retain more chaff than natural-processed ones, but this particular lot had almost none, which was a pleasant surprise. It really highlights the benefits of meticulous processing.

The dry aroma reveals white florals and citrus notes—overall sweet and inviting. Washed coffees tend to express a cleaner, more refined sweetness compared to naturals, and this one instantly elevates the sense of elegance.

The beans come in single-dose packaging, with each pack containing around 16 grams. I usually brew it using a three-pour method. Recently, I’ve been pairing a flat-bottom dripper with fast-flow Lyocell filter papers.

My brew ratio is about 1:15.4 (coffee to water), with a final yield ratio of around 1:13.2—this has always been a ratio range I personally enjoy.

In the cup, the overall profile is light, fresh, and elegant. The body is soft and easy to drink. Although a 1:13 yield ratio would typically suggest a heavier, more full-bodied cup, the actual mouthfeel doesn’t come across as heavy at all.

The flavor is driven by floral and fruity notes—white florals paired with a pronounced citrus character. Toward the finish, a gentle brown sugar sweetness emerges, reminiscent of sugarcane.