May 28- Ziplines and Coffee

Fabio pulled through and took us on the most amazing ziplining adventure with 13 platforms we swung to and fro. Over the canopy of the trees we caught sight of coursing rivers, tumbling waterfalls, and towards the end, parts of the nearby villages. (Videos coming soon)

After, we met up with the rest of the clan to go on a coffee tour. This little recycled wonderland was a piece of heaven on earth. The plantation consisted of 17 acres and produce coffee that is sold not only in panama but around the world. 

In some places this would just be a rusted out old piece of junk, but the engine of this jeep was used to make the first grinder and roaster on the plantation. Various other parts are used as needed. 

This here is a Tipica tree. As new leaves grow, they are brown but with time they turn more and more green. 

Katura has more coffee production than tipica. Pictured above is a leaf with Ojo de gallo, a parasitic fungus on the coffee plant. In order to keep the plants from dying they do a process of pruning the entire plant, letting it grow back for better production and protection from the fungus.

Flowers of the coffee plant smell like honey suckle.

In between the coffee plants we found a tiny but sturdy hummingbird nest. 

Mosote helps with stomach gas or digestion.

Pacamara is a different type of coffee that tastes like cocoa. In panama, only the red seeds are harvested. We got a chance to taste the seed of the plant and were pleasantly surprised at its sweetness. 

When the coffee is dried by natural sunlight then it is processed. The nectar is then squeezed by a processor and fermented for 17 hours. The last process is the washing of the beans. Different techniques are used to make distinct flavors of coffee.

The taste depends on the amount of sunlight and climate of that area. Everything is done by hand, including the harvesting, the washing, and the roasting.

Gacia leaves vary in color brown to green. And is under attack by a different type of fungus

Cataway is one of the best productions. It lives for about 12 years. Higher production but less quality 

Green coffee is found when the seeds are peeled after being dried. Any foul or broken beans are separated by hand before roasting.

Here you can see the different colors of roasted beans, which vary depending on the amount of time spent in the roaster. The darker the roast, the lower quality and taste. Our guide told us that the reason they began dark roast which is both lower in caffeine and more bitter in flavor, was begun because when coffee was shipped on boats, it was done so along with fish, which would give the coffee a fishy taste which could be overcome by roasting the hell out of the beans. 

Now you can find dark roast coffee in almost every café and Starbucks in America. This allows for companies to use cheaper beans and increase their profit margin. 

We were able to try a cup of coffee and munch on a few beans before we left. 

After, we walked through the city, tried delicious locally brewed beers, and ended our night jamming out with some friends at a bar downtown.