How Do Panama Coffee Farms Like Santa Teresa Build Flavor?
Panama has drawn close attention among Central American origins since the Geisha variety from Hacienda La Esmeralda sparked a worldwide craze. Finca Santa Teresa, in the Santa Clara production area, has also performed well. Managed by Juan Pablo Berard and his daughter Maria Luisia, the estate covers 100 hectares, with 25 hectares preserved as primary forest, and mainly grows Caturra, Catuai and Geisha.
Coffee reached Panama in 1780, when Europeans brought the first Typica trees, and locals soon began cultivating it widely. Panamanian coffee is smooth, with plump beans and balanced acidity. The washed Caturra and Catuai micro-lot shows strawberry and floral notes, creamy roasted nuts with cane sugar sweetness, milk chocolate and a sweet-tart lift, and has been recognized repeatedly at Panama Cup of Excellence competitions.
Panamanian coffee has attracted much attention among Central American producing countries in recent years. In addition to the Geisha variety from Hacienda La Esmeralda that sparked a craze, Finca Santa Teresa in the Santa Clara production area has also performed impressively. The estate is jointly managed by Juan Pablo Berard and his daughter Maria Luisia, covering 100 hectares, with 25 hectares preserved as primary forest, mainly growing Caturra, Catuai, and Geisha. This article uses the estate's washed Caturra and Catuai as an entry point to outline the historical context of Panamanian coffee, the characteristics of its four core production regions, and present Finca Santa Teresa's award record and management philosophy. The micro-lot washed batch purchased by Front Street Coffee this time has flavor notes of strawberry and floral, creamy roasted nuts with cane sugar sweetness, milk chocolate, and a pleasant sweet-tart sensation, and has also been repeatedly recognized in past Panama Cup of Excellence (CoE) competitions.
Professional barista exchange, please follow Coffee Workshop (WeChat public account: cafe_style)
Product name: FrontStreet Coffee Panama Finca Santa Teresa Washed Caturra/Catuai
(Panama Finca Santa Teresa Caturra/Catuai Washed)
Region: Santa Clara production area, La Amistad
Variety: Caturra/Catuai Washed process
Producer: Finca Santa Teresa
Altitude: 1400——1500 meters
Grade: Strictly Hard Bean (SHB)
Size: 100 hectares
Processing: Washed
Harvest: N/A
Flavor notes: strawberry and floral, creamy roasted nuts with cane sugar sweetness, milk chocolate, pleasant sweet-tart sensation.
Award record:
2013 Best of Panama –
Third place (Geisha Natural);
Fourth place (Geisha Honey);
Sixth place (Geisha Lavado)
2012 – used by the World Brewers Cup champion (FST Geisha)
2012 Best of Panama – Fourth place (Geisha)
2011 Best of Panama – Third place
2007 Best of Panama – Sixth place
2005 Best of Panama – Fourth place
Introduction:
Coffee was introduced to Panama in 1780, beginning when Europeans brought the first Typica trees. Afterward, this
mysterious and unique beverage conquered the senses of Panamanians, and locals began to cultivate it widely. Panamanian coffee is very smooth, with plump beans and light weight, and perfectly balanced acidity. Its high-quality coffee beans have pure flavor and are extremely distinctive; a medium roast is recommended. Many buyers like to use Panamanian beans in blends, and almost all high-quality coffee beans are shipped to France and Finland.
The main coffee-producing regions of Panama are:
Boquete: The coffee produced in this region is abundant in quantity and excellent in quality, making it the region with the largest production and best quality Panamanian coffee.
Volcan: The coffee produced here is characterized by a mild and balanced taste, and has gradually attracted the attention of international experts and coffee lovers. It is believed that before long it will keep pace with Boquete.
Santa Clara: The fertile coffee farms are irrigated and nourished by the clear river water brought by Chorerra Falls, and with the nearby Panama Canal, fresh and pure Panamanian coffee can be conveniently shipped around the world.
Piedra de Candela: Most highly regarded for its potential to vigorously develop high-quality specialty coffee.
Panamanian coffee has been the hottest country in Central America over the past 5——6 years, mainly because a coffee tree variety called Geisha, grown by Hacienda La Esmeralda operated by the Peterson family, has driven coffee enthusiasts crazy, leading many to call Geisha the world's top coffee bean. For this reason as well, the Panama Best of Panama auction is independent of the Central and South American cupping competitions, and is also the earliest auction country, held in mid-May each year. Panamanian coffee is not only impressive for its Geisha variety; in the mid-stage green bean processing, it is also constantly updated, not only with the traditional washed process, but also with the honey process most popular in neighboring Costa Rica. Moreover, as natural-process beans gradually take shape in Central America, Panama also produces a small amount, attracting the attention of coffee professionals worldwide.
Finca Santa Teresa is located in the Santa Clara production area on the border between Panama and Costa Rica. The estate owner is Juan Pablo Berard, who jointly manages the 100-hectare coffee estate with his daughter Maria Luisia, preserving 25 hectares as primary forest for wildlife habitat. The coffee varieties planted include Caturra/Catuai /Geisha. This estate has numerous awards and is also enthusiastic about education. It joined the non-profit organization the NGO, Casa Esperanza, which provides two teachers for it. Juan Pablo built school buildings and provided books and meals, dedicating himself to local educational development. The estate's planting area is not large, but small as it is, it is fully equipped with its own processing plant, sufficient to complete all work from cherry to burlap bag. Most employees are local residents from the border area and are well cared for by the owner.
The micro-lot Front Street Panama Finca Santa Teresa Washed Caturra/Catuai coffee purchased by Front Street this time has a unique flavor and has won countless awards in past Panama Cup of Excellence (CoE) competitions.
[FrontStreet Coffee Panama Washed Finca Santa Teresa] Flavor notes: strawberry and floral, creamy roasted nuts with cane sugar sweetness, milk chocolate, pleasant sweet-tart sensation.
The above content is compiled by CoffeeHunters, a coffee news website.
