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Panama coffee Competition Grade - El Pergamino Pink Bourbon Anaerobic Natural

Panama coffee Competition Grade - El Pergamino Pink Bourbon Anaerobic Natural

Name: Panama coffee Competition Grade - El Pergamino Pink Bourbon Anaerobic Natural
Brand: Society Coffee
SKU: SCR-SOC-10
Price: 30.0 NZD
Availability: InStock

$35.00

$30.00

Specifications

We Taste

Dried Mango | Strawberry | Floral White Tea

We Feel

Medium body | Silky & Clean | Pleasant Black tea like finish

Degree of RoastLight to Medium

Suitable for

Filter | Espresso

Region: Bambito, Cerro Punta

Producer: Yaneth Lucich

Altitude: 1900masl

Harvest: December to February

Varieties: Pink Bourbon

Processed: Anaerobic Natural

Specifications

We Taste

Dried Mango | Strawberry | Floral White Tea

We Feel

Medium body | Silky & Clean | Pleasant Black tea like finish

Degree of RoastLight to Medium

Suitable for

Filter | Espresso

Region: Bambito, Cerro Punta

Producer: Yaneth Lucich

Altitude: 1900masl

Harvest: December to February

Varieties: Pink Bourbon

Processed: Anaerobic Natural

125g (Tin)

250g (Bag)

1kg (Bag)

Whole Bean

Quantity

Coffee used by Pan Wei, Chinese Barista Champion 2025, for his grand final routine against the other 16 national finalists in August 2025. We are very honour to be able to offer this coffee in collaboration with Pan Wei and El Pergamino.

We Taste

Dried Mango | Strawberry | Floral White Tea
We Feel

Medium body | Silky & Clean | Pleasant Black tea-like finish

Degree of Roast
Light to Medium

Suitable for
Filter | Espresso

Region: Bambito, Cerro Punta,
Producer: Yaneth Lucich,
Altitude: 1900masl
Harvest: December to February
Varieties: Pink Bourbon
Processed: Anaerobic Natural

Panama La Pergamino – High Altitude, Thoughtfully Grown

La Pergamino is a quiet reminder that great coffee doesn’t always come from famous estates. In many ways, it represents the reality of Panama’s smallholder farmers—land rich in potential, surrounded by incredible terroir, but with coffee often sitting alongside other livelihoods rather than standing alone.

Owned by Janet Lucich, a Spanish-Panamanian farmer based in Cerro Punta, La Pergamino began as a vegetable farm, growing potatoes and onions in one of Panama’s most fertile regions. In 2017, Janet started planting Bourbon and Geisha in the nearby Bambito area, exploring coffee as a complementary crop rather than the core business. What followed was a careful, grounded approach to coffee growing—one that prioritises land health, realism, and long-term potential over hype.

Why High Altitude Matters (and Why It’s Not That Simple)
With climate change reshaping coffee farming globally, more producers are looking higher up the mountains. Higher altitude can mean slower cherry maturation, denser beans, and deeper flavour development—but only if the land allows it. Not every high peak is suitable. Wind exposure, soil quality, biodiversity, access, and labour costs all matter. Many mountain tops are simply barren and impractical.

La Pergamino is different. The coffee plots here retain intact native ecosystems, rich microbial life, and complex microclimates. Natural wind protection, healthy soil structure, and balanced moisture make this land genuinely suited to high-altitude coffee—without forcing the environment or the economics.

A Partnership Built on Belief, Not Experiments for the Sake of It
Recognising this potential, Edison committed to paying above-market prices for La Pergamino’s coffees—not just for the quality in the cup, but for what the land and producer could become. That belief turned into deeper collaboration: sourcing new varietal seeds, investing in processing infrastructure like dark rooms, and working closely on processing advice and experimental micro-lots.

But this partnership is grounded in restraint as much as ambition. Every improvement is measured against reality. Increasing costs without meaningful quality gains helps no one—farmers least of all. Instead of stacking expensive processing steps, the focus is on smart decisions, reduced waste, and clear return on effort at every stage of production.

Looking Ahead
Future harvests will see processing methods tailored carefully to varietal and picking conditions, always balancing consistency, risk management, and cost. Innovation here isn’t about doing more—it’s about doing better, with intention.

In the Cup
Expect elegance rather than excess. Clean structure, refined sweetness, and clarity shaped by altitude and ecology—not heavy-handed processing. This is a coffee that speaks quietly but confidently.

At Society Coffee Roasters, we’re drawn to coffees like La Pergamino because they reflect how we think about coffee too: respect the land, value people, question unnecessary complexity, and focus on what truly improves the cup.

La Pergamino isn’t chasing trends. It’s building something lasting—and we’re proud to share that journey with you.

BREWING METHOD