Panama is an origin that constantly makes headlines in the specialty coffee world mostly associated with the renowned Gesha variety. But there are a number of complexities that influence specialty coffee and it would be a mistake to reduce the complexity of this famous growing region to nothing more than plant variety. With this lot of Caturra and Catuai from Finca Santa Teresa, there is an opportunity to explore the impact of terroir and different processing techniques on different varieties. Santa Teresa has 240 acres cultivated with coffee, meticulously divided into 20 plots with distinct landscape and micro-climates, which influence the maturation and ultimate quality of a coffee seed in different ways. In addition to a mindful and environmentally balanced approach to farm management, Santa Teresa has an experienced team and onsite infrastructure at the farm to ensure attention to detail during the harvest. The caturra/ catuai lot is processed both as a natural and a washed method. For the washed process, ripe cherries are floated to remove less dense and damaged seeds, and then depulped, fermented, washed and placed on raised beds and turned regularly over a period of 8 to 12 days.