I just drank (quaffed the first, sipped the second) two cups of Don Pepe
Panama DP and it was a speculiar cup for sure, just like Tom said. I roasted
to FC- with the fast ramp in IR2. The roast was pretty even for a DP, which
to me signals that this was carefully picked and processed. I had no
Ethiopian DPs float my boat on high tides. Don Pepe's beans exude a Sidamo
or Harar profile. The rustic quality emerged strongly in the bottom third.
Twangy sweet fruit tickles the fore palate as chocolate hints mingle in the
aft. Definitely a "Wild Thang" that makes my heart sing.
Hopefully there will be more and more of this kind of alternative process in
CA. DP makes a cup profile that, while not clean, is unique. Origin-ality
bounces out of the cup. I love clean cups of wet process too, but I find the
DPs more memorable.
I read somewhere (from Tom?) that the main contributing factors to a coffee
bean's flavor are in order, origin, process method, roast, grind, brew
method. It looks like maybe 70% of the sum of the equation is out of our
control and in the hands of farmers and importers. Hopefully we are seeing a
renaissance of coffee culture that will make more coffees like Don Pepe's
If you love DPs, don't miss this one.
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