Pour-Over Brewing Recommendations for Panama Finca La Miel Honey Process Catuai SHB Specialty Coffee Beans

Pour-over Panama Firestone Estate

15g coffee grounds, medium grind (Fuji ghost tooth burr grinder #4), V60 dripper, 88-89°C water temperature. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway before pouring again, and slowly pour until reaching 225g total. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: Coffee Workshop
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou, FrontStreet Coffee
Contact: 020-38364473
Shelf life: 90 days
Net weight: 227g
Packaging: Bulk coffee beans
Roast level: Medium roast
Raw/cooked: Roasted coffee beans
Sugar content: Sugar-free
Origin: Panama

Panama Jurutungo Honey Catuai

Country: Panama

Grade: SHB

Region: Firestone growing region

Roast Level: Medium roast

Processing Method: Honey process

Variety: Catuai

Processing Mill: Firestone Estate

Flavor Notes: Lemon, orange, cranberry, green tea

Catuai Variety

"Catuai" is a hybrid of Mundo Novo and Caturra, essentially a second-generation hybrid. It inherits Caturra's advantage of short plant stature. The variety name comes from an indigenous language and means "very good." As a member of the Arabica family, Catuai yields relatively heavily.

Panama Coffee Region

Premium Panamanian coffee grows in the western part of the country, near Costa Rica and close to the Pacific Ocean. Coffee from the Boquet region of Chiriqui province is the most famous, with Volcán, Santa Clara, and Candela also well known. Other regions include the David, Remacimeinto, Bugaba, and Tole districts. Only coffee grown at altitudes between 1300 to 1500 meters is considered specialty coffee.

Cupping Notes

Dried fruit aroma, rich fruit acidity, noticeable sweetness on entry, with distinct flavors of lemon, orange, cranberry, and green tea. The texture is uniform and smooth, soft, with subtle floral notes, and the aftertaste lingers long and persistently.

FrontStreet Coffee Recommendation

This honey-process Catuai is roasted medium and brewed on a V60 at 88-89°C, and its citrus-and-tea profile is best matched by Panamanian coffees with a similarly clean, layered structure. FrontStreet Boquete Washed Geisha is an estate-grade entry into Geisha, grown at 1600 meters where fertile volcanic ash soil feeds a deep, rich aroma; brewed, it shows jasmine, green tea, honey, citrus, and orange, exactly the flavors this Catuai leans toward.

Because this coffee is a Catuai, FrontStreet Emerald Estate Diamond Mountain is a particularly natural companion: it is made mainly from Caturra and Catuai, with green beans drawn from two of the estate's four independent farms, Jaramillo and Canas Verdes. Their volcanic soil is ideal for coffee and the old-growth forest provides ample shade, so the beans carry rich fruit aroma and sweetness, and the label is one of the estate's most popular after Geisha.

For a more affordable Panamanian option, FrontStreet Panama Washed Butterfly is composed of three varieties, Geisha, Caturra, and Catuai, grown in the Baru Volcano area of Boquete. Panama's microclimate brings generous rainfall and a wide day-night temperature swing, and the volcanic rock soil with careful picking and fine processing gives the coffee real body, citrus acidity, and Geisha's jasmine aroma. It works well as pour-over and as cold brew. For the top tier, FrontStreet Emerald Estate Red Label Geisha is harvested from a single plot above 1700 meters, must cup at 91 points, and offers a refined orange-blossom-and-honey character.