Romesas Pacamara Natural Oxidado

Romesas Oxidation Process Coffee

This coffee undergoes a carefully managed oxidation process designed to enhance complexity, preserve flavor integrity, and ensure exceptional cup stability. The journey begins with the meticulous harvesting of coffee cherries at peak ripeness, ensuring only the highest-quality fruit is selected for processing.

Following harvest, the cherries undergo a controlled 60-hour aerobic oxidation phase in open tanks at the wet mill. During this stage, the coffee interacts with the region's natural microclimate and ambient conditions, allowing unique oxidation reactions to take place. Continuous monitoring throughout the process helps maintain consistency while encouraging the development of complex flavor compounds and a distinctive cup profile.

After oxidation, the coffee is transferred to African raised drying beds, where it undergoes a slow and extended drying period under carefully regulated solar exposure. The raised bed system promotes optimal airflow around the cherries, while strategic shading protects the coffee from excessive ultraviolet exposure and ensures a gradual, even reduction in moisture content.

This prolonged drying approach allows for homogeneous moisture migration within the beans, helping prevent drying shock while preserving delicate acidity and aromatic compounds developed during the oxidation stage. The result is a coffee with enhanced clarity, balance, and complexity.

Once the desired moisture level has been achieved, the coffee is moved to a specialized climate-controlled warehouse for a resting and stabilization period. Temperature and humidity are carefully regulated to homogenize bean moisture, stabilize the seed structure, protect flavor precursors, and ensure long-term consistency and quality prior to dry milling and export.

About Romesas

Nestled in the renowned coffee-growing highlands of Boquete, Panama, at elevations exceeding 1,600 meters above sea level, Romesas is a family-driven coffee project dedicated to excellence, innovation, and respect for origin. Founded and managed by the Romero Rosas family, the project represents a commitment to showcasing the extraordinary potential of Panamanian specialty coffee.

Across their farms, the family cultivates eight carefully selected coffee varieties and employs more than ten custom-designed processing methods. This combination of agricultural expertise and processing innovation allows Romesas to produce coffees with distinctive flavor profiles while maintaining consistency and quality across each lot.

The Romero Rosas family remains directly involved in every stage of production, from meticulous cultivation in the mountains of Boquete to processing, quality control, and final export. This hands-on approach ensures complete traceability while preserving the unique characteristics of each coffee.

Through continuous experimentation and an unwavering dedication to quality, Romesas has established a reputation for producing coffees that express the exceptional terroir of Panama. Every lot reflects the family's passion, craftsmanship, and commitment to delivering a coffee experience that embodies both innovation and origin.