When it comes to Central American coffees, for its balance, subtle complexity and elegance, I like Panamanian the best. This is a bright example . The nose is interestingly of toasted almond and light caramel. The flavour is subtly complex, nothing dominate but there are quite a lot to explore. It is a little more acidic than your typical Panamanian, but the acid is very mild and dances light on the edge of the tongue, not sharp like an Ethiopian. Body is medium-light and clean. My roast this time is half way between 1st and 2nd cracks.
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