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V60 Pour-Over Brewing Parameters for Panama Iletta Estate SHB Caturra Specialty Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication - Follow Coffee Workshop (WeChat ID: cafe_style). For pour-over Panama Iletta Estate: 15g coffee, medium grind (using Fuji's 4 setting), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds. Continue to 105g, pause until water level drops halfway, then slowly pour to reach 225g total.

Panama MC Santa Clara Eleta SHB Washed coffee beans

Brewing Instructions

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Hand-poured Panama Eleta. 15g coffee grounds, medium grind (small Fuji ghost tooth blade #4), V60 dripper, 88-89°C water temperature. First pour 30g water, let it bloom for 27 seconds. Pour to 105g and stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Discard the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Information

Manufacturer: FrontStreet Coffee
Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf Life: 30 days
Net Weight: 227g
Packaging: Bulk
Taste Profile: Neutral
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Panama
Coffee Type: Other

Coffee Details

Name: Panama MC Santa Clara Eleta SHB Washed

Country: Panama

Grade: SHB

Region: Santa Clara

Altitude: Average 1,600 meters

Processing Method: Washed

The Eleta Estate (Café de Eleta) is located in the Santa Clara region, a small area just one kilometer from the Costa Rican border, near La Amistad International Park, a major primary forest reserve that forms part of the Central American ecological habitat. The Eleta Estate began acquiring land in the 1970s, covering approximately 130 hectares. Initially focused on vegetable cultivation and livestock operations, it started planting coffee in 1995 under the name Café de Eleta S.A. The estate continued to expand its land area and now encompasses 420 hectares, making it one of Panama's large-scale coffee plantations and one of the most renowned Panama coffees. Due to abundant water resources, it has a private 530KW hydroelectric power plant. Beyond being self-sufficient in electricity, excess power is sold to Distribución de Electricidad Chiriquí S.A. and connected to the grid.

Variety: Caturra

Estate: Eleta Estate

Flavor Notes: Creamy bread, apricot kernel sweetness, rounded acidity

Panama Coffee Overview

Panama coffee has been the most popular country in Central America over the past 5-6 years, primarily because the Geisha coffee variety cultivated by the Peterson family at Hacienda La Esmeralda has driven coffee enthusiasts wild. Consequently, Geisha has been acclaimed as the world's finest coffee bean. For this reason, the Panama Cup of Excellence auction is separate from the Central and South American cupping competitions and was the earliest auction country, held annually in mid-May. Panama coffee is impressive not only in the Geisha variety but also in continuously updating green bean processing methods. Beyond traditional washed processing, it also features honey processing, which is most popular in neighboring Costa Rica. Additionally, the gradually emerging natural processing method in Central America is also produced in small quantities in Panama, attracting global coffee attention.

Coffee was introduced to Panama in 1780 when Europeans brought the first Typica coffee trees. This mysterious and exotic beverage soon conquered the senses of Panamanians, who began widespread cultivation. Panama coffee is remarkably smooth, with full-bodied beans that are light in weight and possess perfectly balanced acidity. Its premium coffee beans offer pure, distinctive flavors. Due to widespread popularity, most of Panama's premium coffee beans are exported to France and Finland.

Main Coffee Growing Regions in Panama

Boquete Region: This area produces abundant, high-quality coffee, making it the region with the highest production and finest quality in Panama.

Volcan Region: Coffee from this area is characterized by mild, balanced flavors and has gradually attracted the attention of international experts and coffee enthusiasts. It is expected to soon rival the Boquete region.

Santa Clara Region: Fertile coffee gardens are irrigated and nourished by the clear river water from the Chorerra waterfall, combined with proximity to the Panama Canal, allowing fresh, pure Panama coffee to be conveniently shipped worldwide.

Piedra de Candela Region: Considered to have the greatest potential for developing high-quality specialty coffee.

This Batch's Characteristics

This batch of coffee offers the purest, original flavors. Because the Eleta Estate SHB washed coffee is harvested from high-altitude Catuai coffee beans, it carries intense fruity and floral aromas. Flavor characteristics include: creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour notes, and pleasant mouthfeel.