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At Damarli Estate we became more and more ex-
perimental with the use of yeast and maceration as a
result of speaking with Brandon. Later we even had some
conversations with Lucia while she was working with
Scott Labs, along with other consultants from Scott Labs.
This led to some great coffees and some not so good
coffees, but in the end, we began to learn how to use
yeast proficiently in our processing to produce even
more unique coffees that highlighted the natural flavors
already present in the bean. This led to several awards
in the Best of Panama competition: 1st Pacamara Natu-
ral 2019, 2nd Place Traditional Natural 2019, and 2nd
place 2020 Pacamara Natural.
Overall, sometimes relationships with key roasters
and traders do not always result in sales but really a place
to share knowledge and gain insights into trends or new
technologies that people are experimenting with. For
me I know that the pursuit of knowledge and having
good dialogue to advance not only our coffees, but the
specialty coffee industry as a whole, is often just as re-
warding as gaining a new client.

Sometimes relationships with key

roasters and traders do not always re-

sult in sales, but really a place to share

knowledge and gain insights into

trends or new technologies that people

are experimenting with.

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