Panama's Hacienda La Esmeralda is world-renowned for its Geisha coffee, but the estate actually has two other brands independently named after the Caturra and Catuai varieties—Diamond Mountain and Palmyra. In this article, Front Street Coffee will take you deep into the origins and story of the Diamond Mountain brand, covering everything from the history of Hacienda La Esmeralda, the terroir conditions of the Boquete production area, and the estate's plot divisions, to the characteristics of the Caturra and Catuai varieties, the details of the natural processing method, and Front Street's actual roasting and brewing parameters—a comprehensive analysis of this Panamanian coffee bean's unique charm.

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When it comes to Panamanian specialty coffee, the vast majority of coffee enthusiasts will immediately think of Hacienda La Esmeralda's Geisha. However, Hacienda La Esmeralda actually also has two independent brands centered on the Caturra and Catuai varieties—Diamond Mountain and Palmyra—which are relatively lesser known. Does this mean the coffee quality of these two varieties is not good enough? The answer is clearly no. Front Street Coffee (FrontStreet Coffee) will introduce in detail the origins and characteristics of Panama's Hacienda La Esmeralda Diamond Mountain brand below.

Front Street Coffee (FrontStreet Coffee) Panama Hacienda La Esmeralda Natural Diamond Mountain Coffee Beans

Country: Panama Region: Boquete, Hacienda La Esmeralda Estate: Hacienda La Esmeralda Altitude: 1400-1700m Variety: Catuai, Caturra Processing Method: Natural Flavor: Citrus, bright acidity, nuts, honey, fermented notes, cocoa.

Panama Hacienda La Esmeralda

Hacienda La Esmeralda is world-famous for producing top-tier Geisha and is also an important force in bringing Geisha to the global stage. The estate's story began in 1964—American banker Rudolph Peterson moved to Panama after retirement and purchased Hacienda La Esmeralda in Boquete, initially focusing on dairy farming. Later, his son Price gave up his medical career to help his father manage the farm, introducing the Caturra and Catuai coffee varieties in 1987, and establishing a washing station in 1994, from which point the estate had its own coffee processing capabilities.

The discovery of Geisha coffee was purely a matter of chance. Because Geisha plants had low yields and poor economic returns, they were used by the previous estate owner as a windbreak, shielding the high-yield Caturra and Catuai coffee from strong winds.

It was against this backdrop that pickers harvested the Geisha cherries along with the rest. During cupping, the estate owner unexpectedly discovered that this bean was extremely special, with abundant citrus and floral aromas, and thus began to seek out and value the Geisha plants. In 2004, Hacienda La Esmeralda submitted Geisha separately to competition, rising to fame overnight at the BOP competition, thereby establishing the estate's lofty status in the specialty coffee world.

As Front Street Coffee (FrontStreet Coffee) mentioned earlier, the first varieties planted at Hacienda La Esmeralda were precisely Caturra and Catuai, and these two varieties are also the mainstay of local cultivation in Panama. Therefore, if you want to experience the most original flavor profile of the Panamanian production area, you still need to start with these two varieties—after all, Geisha's flavor characteristics lean more toward its place of origin in Africa.

Panama Coffee Bean Growing Conditions

Front Street Coffee (FrontStreet Coffee) has always held that the flavor of a coffee bean is determined by three factors together: the growing environment, the variety, and the processing method. Next, we will analyze Front Street's Diamond Mountain coffee beans from Hacienda La Esmeralda around these three points.

Panama's terrain is undulating across the entire country, with ravines and valleys crisscrossing; apart from the north and south coastal plains, most of the country is mountainous. The country lies close to the equator and has a tropical maritime climate, humid during the day and cool at night, with an average annual temperature of 23-27°C. The year is divided into dry and rainy seasons, with average annual rainfall of 1500-2500mm.

Front Street's Panamanian coffee beans are known for their smooth mouthfeel and balanced acidity, and high-quality beans have a pure flavor with strong distinctiveness. The first batch of coffee for export each year ships in November.

High-quality Front Street Panamanian coffee beans are mainly grown in northwestern Panama, near the border with Costa Rica and along the Pacific side. Among these, coffee from the Boquete production area in Chiriqui Province is the most well-known.

Front Street Panama Boquete Coffee Bean Production Area

According to Front Street Coffee (FrontStreet Coffee), the Boquete production area has growing altitudes as high as 1400-1900m and is located near the border between Panama and Costa Rica, adjacent to the famous Baru Volcano, with beautiful scenery and fertile soil—both its climate and soil conditions are highly suitable for growing quality coffee.

Within the Boquete production area are numerous excellent estates. In addition to Hacienda La Esmeralda, there are also Elida Estate, Kotowa Duncan Estate, and others, which likewise produce high-quality specialty coffee.

This is due both to Boquete's mild climate and the fertile volcanic ash soil of Baru Volcano, and to the important factor of the highlands' variable microclimates.

Hacienda La Esmeralda Plot Divisions

Coffee cultivation within Hacienda La Esmeralda is also clearly divided by area. The estate strictly divides growing areas into five brands for sale according to altitude, microclimate, cupping performance, and planted variety. The Geisha variety corresponds to three brands: Esmeralda Special (Red Label), Private Collection (Green Label), and Geisha 1500 (Blue Label); the Caturra and Catuai varieties correspond to two brands: Diamond Mountain and Palmyra.

According to Front Street Coffee (FrontStreet Coffee), Hacienda La Esmeralda mainly has three plots: Jaramillo, Canas Verdes, and El Velo. Each plot is further subdivided into smaller lots. Jaramillo:

Annual rainfall of about 4000ml, average daytime temperature 19-25°C, average nighttime temperature 11-15°C, average altitude 1600-1700m. This plot is subdivided into 5 smaller lots: Mario, Noria, Reina, Bosque, Buenos Aires.

Canas Verdes:

Annual rainfall of about 3500ml, average daytime temperature 16-23°C, average nighttime temperature 10-15°C, average altitude 1600-1800m. This plot contains 9 smaller lots: Lino, Coronado, Fundador, León, Montaa, Trapiche, Chinta, Cabaa, Tumaco.

El Velo:

This is the most recently purchased plot of Hacienda La Esmeralda, with an average altitude of 1700-1900m. In addition to Geisha and Catuai, it also grows a small number of exotic varieties such as Laurina, Pacamara, Mocha, and SL28. El Velo is divided into 7 smaller lots: Guabo, Portón, Durazno, Higuerón, Higo, Buena Vista, guila.

Front Street Coffee (FrontStreet Coffee) Hacienda La Esmeralda Diamond Mountain Series Coffee Beans

The Caturra and Catuai varieties of Front Street's Hacienda La Esmeralda Diamond Mountain series are planted in the Canas Verdes and Jaramillo plots, with the overall cultivation distributed at altitudes of 1400-1700m. Also, according to Front Street's understanding, Diamond Mountain brand coffee holds Rainforest Alliance certification with excellent environmental credentials. You should know that obtaining this certification is no easy feat—for example, Front Street's Jamaican Blue Mountain coffee comes from Clifton Mount Estate, the only estate in Jamaica with Rainforest Alliance certification.

What does Rainforest Alliance certification represent?

1. Less water pollution. 2. Less acid damage. 3. Reduced impact on the environment and human health. 4. Protection of wildlife habitats. 5. Less waste. 6. Less water usage. 7. Highly effective farm management mechanisms. 8. Safeguarding the rights and welfare of agricultural workers. 9. Safeguarding the income and competitiveness of agricultural workers. 10. Enhancing cooperation between agricultural workers and environmentalists.

The image shows the Rainforest Alliance certification mark

In addition, according to Front Street Coffee (FrontStreet Coffee), an estate must grow more than 100 crops to obtain Rainforest Alliance certification, and these crops will be audited according to the environmental and social standards of the Sustainable Agriculture Network.

Diamond Mountain Coffee Bean Varieties—Caturra, Catuai

According to Front Street Coffee (FrontStreet Coffee), Caturra and Catuai are currently widely planted in Latin American production areas. Because their resistance to pests and diseases is superior to Typica, they are likewise planted on a large scale in the Panamanian production area. Caturra is a mutation of Bourbon, discovered in Brazil in 1937. Its productivity and disease resistance are both superior to Bourbon, and its short stature makes harvesting easier. It has strong adaptability, requires no shade trees, and is suitable for planting from low altitudes of 700 meters up to high altitudes of 1700 meters—a very wide altitude range—but the higher the altitude, the better the flavor, with a corresponding decrease in productivity.

Catuai, on the other hand, is a hybrid developed in 1949, artificially crossbred from Yellow Caturra (an Arabica subspecies) and Mundo Novo (a Robusta subspecies), originally named "H-2077." Catuai has strong resistance to adversity, especially wind and rain. Because the plant is short, it can be planted at twice the density and is convenient for pest and disease control. Catuai grows vigorously and is short in height, but is prone to leaf rust.

Hacienda La Esmeralda Diamond Mountain Coffee Bean Processing Method

The Front Street Diamond Mountain beans that Front Street Coffee (FrontStreet Coffee) obtained use the natural processing method, so their flavor profile carries a strong aroma and fermented notes.

In the natural process, coffee farmers send the harvested coffee cherries directly to the patio for drying. The cherries gradually dry while the coffee beans remain enclosed within, and the interior of the beans becomes full of fruity and aromatic notes. Depending on weather and site conditions, the coffee cherries are dried on concrete platforms for 3 to 5 days (8 hours per day).

When the cherries have dried to a certain degree, they are then placed in a Guardiola drier and rotated for 72 hours to complete drying and prevent fermentation. After drying is complete, the skin, pulp, and other parts are removed mechanically. Front Street Coffee (FrontStreet Coffee) believes that the natural processing method can add sweetness and ripe red berry flavors to coffee beans.

The above is the relevant information compiled by Front Street Coffee (FrontStreet Coffee) about Front Street's Hacienda La Esmeralda Diamond Mountain coffee beans, hoping to help coffee enthusiasts better understand Hacienda La Esmeralda. In addition, Front Street Coffee (FrontStreet Coffee) conducts extensive roasting and brewing parameter testing before listing each new bean. Next, we will share the roasting and brewing parameters best suited to this Front Street Panamanian coffee bean.

Front Street Coffee (FrontStreet Coffee) Green Bean Analysis

By observing the natural green beans of Front Street Diamond Mountain, Front Street Coffee (FrontStreet Coffee) found that the green beans are yellowish in color, and natural green beans have more silver skin on the surface. Caturra green beans have a curved tail end and are round yet slender; Catuai beans are flat in body with a relatively slender tail end.

Front Street Coffee (FrontStreet Coffee) Roasting Record

The Front Street roaster used a Yangjia 800N semi-direct-fire roaster with a batch size of 480g. The drum was preheated to 165°C for charging, heat adjusted to 130, airflow opened to 3, turning point at 1'36", heat maintained; at 112°C heat unchanged, airflow opened to 4; at 127°C heat raised to 140; at 6'15" turned yellow, grassy smell disappeared, entering the dehydration phase; at 151°C heat lowered to 110, airflow maintained at 4.

At 9'00" dehydration was complete, wrinkles and dark patches appeared on the bean surface, the toasted bread smell turned to coffee aroma, a prelude to first crack—at this point listen carefully for the sound of first crack. At 10'48" first crack began, airflow fully opened to 5, development time after first crack 1'20", dropping at 191°C.

Front Street Coffee (FrontStreet Coffee) Cupping Report

Front Street Coffee (FrontStreet Coffee) conducts cupping within 8-24 hours after the sample coffee beans are roasted. Front Street Coffee (FrontStreet Coffee) baristas generally use a 200ml ceramic bowl. Cupping water temperature is 94°C. Grind size is controlled so that 70%-75% passes through a No. 20 standard sieve (0.85mm). The ratio is 11.1 grams of coffee grounds to 200 milliliters of hot water, i.e., 1:18.18, so that the extracted concentration falls right within the golden cup range of 1.15%-1.35%, with a steeping time of 4 minutes.

Dry Aroma: Citrus, berries Wet Aroma: Citrus Flavor: Citrus, honey, cocoa, fermented wine aroma

Front Street Coffee (FrontStreet Coffee) Brewing Notes

Dripper: V60#01 Water Temperature: 90-91°C Dose: 15g Coffee-to-Water Ratio: 1:15 Grind Size: Medium-fine grind (80% passing through China standard No. 20 sieve)

Front Street brewing method: three-stage extraction.

Use 30 grams of water for a 30-second bloom, then pour in a slow circular stream until reaching 125 grams for the first stage; when the water level drops and is about to expose the coffee bed, continue pouring until reaching 225 grams and stop; when the water level drops and is about to expose the coffee bed, remove the dripper. (Timing starts from the beginning of the bloom.) Total extraction time is 2'00".

[Front Street Hacienda La Esmeralda Diamond Mountain] Brewed Flavor: Citrus, bright acidity, nuts, honey, slight fermented note, smooth mouthfeel, cocoa finish.

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