What Does Arabica Mean in a Single-Origin Panama Bean?

Arabica is the coffee species behind most specialty single-origin beans, including Panama's honey-processed Catuai from the Jurutungo region. This medium roast cups with lemon, orange, cranberry and green tea notes, showing the fruit acidity and sweetness that Arabica is known for, plus a smooth texture and a long finish.

Catuai itself is a cross between Caturra and Mundo Novo, a short, wind-resistant tree with firm fruit that is widely planted across Central America, which fits the arabica definition as a species with many cultivated varieties. For pour-over, 15 g of medium-ground coffee, 88 to 89 C water, 225 g total, and a 1:15 ratio finish in about two minutes.

The honey-processed Catuai from Panama's Jurutungo Estate is a highly distinctive single-origin bean offered by Front Street Coffee. It comes from the Jurutungo region, is medium-roasted, and in cupping displays a complex profile of lemon, orange, cranberry, and green tea, with rich fruit acidity, prominent sweetness, a uniform and smooth texture, a long lingering aftertaste, and a gentle floral note. Catuai itself is a cross between Caturra and Mundo Novo, with a short tree that resists wind and rain, and firm fruit; it is widely planted in Central America. This article will outline the bean's regional background and varietal characteristics, and provide Front Street Coffee's specific pour-over parameters, including dose, grind size, water temperature, pouring rhythm, and extraction time, for coffee enthusiasts to reference and replicate.

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Front Street Coffee Panama Jurutungo Single-Origin Bean Flavor Characteristics, Region, and Brewing Parameters

Front Street Coffee Panama Jurutungo Honey-Processed Catuai Panama Jurutungo Honey Caruai

Country: Panama

Grade: SHB

Region: Jurutungo region

Roast Level: Medium Roast

Processing Method: Honey Process

Variety: Catuai

Processing Station: Jurutungo Estate

Flavor: Lemon, Orange, Cranberry, Green Tea

Panama

Population: 3,406,000

The definition of coffee in Panama is based on how the coffee is produced, not on geographical division. Previously, when coffee was more widely planted, when the regions listed below were still smaller and closely clustered, the coffee beans produced could be grouped as a single unit.

Pour-over Front Street Coffee Panama Jurutungo. 15g coffee, medium grind (Fuji Ghost Teeth burr at setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g and stop, wait until the water level in the coffee bed drops halfway before pouring again, slowly pour until 225g total, discard the final drips, water-to-coffee ratio 1:15, extraction time 2:00.

Factory Name: Coffee Workshop Factory Address: No. 10 Baoqian Street, Yandun Road, Yuexiu District, Guangzhou City, FrontStreet Coffee Manufacturer Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packaging Method: Loose Coffee Beans Roast Level: Roasted Coffee Beans Contains Sugar: No Sugar Origin: Panama Roast Level: Medium Roast

Front Street Coffee Panama Jurutungo Honey-Processed Catuai Panama Jurutungo Honey Caruai

Country: Panama

Grade: SHB

Region: Jurutungo region

Roast Level: Medium Roast

Processing Method: Honey Process

Variety: Catuai

Processing Station: Jurutungo Estate

Flavor: Lemon, Orange, Cranberry, Green Tea

Cupping Flavor: Dried fruit aroma, rich fruit acidity, obvious sweetness on the palate, lemon, orange, cranberry, green tea, uniform and smooth texture, soft with a hint of floral, the lingering aftertaste stays for a long time,

Catuai:

Catuai is a coffee variety artificially hybridized from Caturra and Mondu Novo. Catuai has relatively good resistance to natural disasters, especially resistance to wind and rain.

The Catuai tree is relatively short; compared with other coffee trees, Catuai's fruit grows more firmly and is not easy to pick. The fruit can be either red or yellow. So far, no evidence has been found that yellow fruit tastes better than red fruit. On the contrary, some people have found in cupping that although coffee processed from some yellow fruit has decent acidity, the cleanliness of the coffee's mouthfeel is worse than that of red fruit.

Catuai was cultivated in Brazil and is now also commonly planted in Central America.

Panama's fine coffee is grown in the western part of the country, near Costa Rica and close to the Pacific Ocean. Coffee produced in the Boquet area of Chiriqui Province is the most famous, and Volcan, Santa Clara, and Candela are also well known. Other areas include the David area, the Remacimeinto area, the Bugaba area, and the Tole area. Only coffee grown at altitudes between 1,300 and 1,500 meters is regarded as specialty coffee.

"Catuai" Catuai is a cross between Mundo Novo and Caturra, one could say a second-generation hybrid. It inherited the advantage of Caturra's short tree, and also inherited the advantage of Caturra's short tree; the variety name Catuai comes from an indigenous language and means "very good." As a member of the Arabica family, Catuai is relatively high-yielding.

BOQUETE

The Boquete region is the most famous Panama coffee region. Its mountainous terrain creates many microclimates. The relatively cool weather and frequent fog help slow the ripening of coffee cherries, which some people consider similar to a high-altitude climate.

Altitude: 400-1,900m

Harvest: December——March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

The Candela Volcano region produces most of Panama's food and some amazing coffee. The region is named after the Baru Volcano and the city of Piedra Candela, and the area borders Costa Rica.

Altitude: 1,200-1,600m Harvest: December——March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

RENACIMIENTO

Renacimiento is a region in Chiriqui Province, bordering Costa Rica. The area itself is relatively small, so it is not a major specialty coffee region of Panama.

Altitude: 1,100-1,500m

Harvest: December——March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

Panama's fine coffee is grown in the western part of the country, near Costa Rica and close to the Pacific Ocean. Coffee produced in the Boquet area of Chiriqui Province is the most famous, and Volcan, Santa Clara, and Candela are also well known. Other areas include the David area, the Remacimeinto area, the Bugaba area, and the Tole area. Only coffee grown at altitudes between 1,300 and 1,500 meters is regarded as specialty coffee.

Catuai:

"Catuai" Catuai is a cross between Mundo Novo and Caturra, one could say a second-generation hybrid. It inherited the advantage of Caturra's short tree, and also inherited the advantage of Caturra's short tree; the variety name Catuai comes from an indigenous language and means "very good." As a member of the Arabica family, Catuai is relatively high-yielding.

Cupping Flavor: Dried fruit aroma, rich fruit acidity, obvious sweetness on the palate, lemon, orange, cranberry, green tea, uniform and smooth texture, soft with a hint of floral, the lingering aftertaste stays for a long time,

Factory Name: Coffee Workshop Factory Address: No. 10 Baoqian Street, Yandun Road, Yuexiu District, Guangzhou City, FrontStreet Coffee Manufacturer Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packaging Method: Loose Coffee Beans Roast Level: Roasted Coffee Beans Contains Sugar: No Sugar Origin: Panama Roast Level: Medium Roast

The above content is compiled by CoffeeHunters, a coffee news website.