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V60 Pour-Over Parameters for Panama Boquete Elida Estate Natural Typica Premium Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista exchange - follow Coffee Workshop (WeChat official account: cafe_style) V60 pour-over Mandheling. 15g coffee grounds, medium grind (Fuji grinder setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water for 27-second bloom, pour to 105g then pause, wait until the coffee bed level drops to halfway before continuing, slowly pour until reaching 225g total, avoid the tail section

Pour-over Panama Brewing Recipe

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Hand-pour Panama: 15g coffee, medium grind (Fuji Ghost Tooth 4 grind), V60 filter cup, 88-89°C water temperature. First pour 30g water for 27-second bloom, then inject to 105g and stop. Wait until the water level drops to half, then slowly pour until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Panama Boquete Elida Typica Natural

Country: Panama

Grade: SHB

Region: Boquete

Roast Level: Medium Roast

Processing Method: Natural

Variety: Typica

Flavor: Rich tropical fruits, strawberry notes, black plum

Elida Estate Excellence

Volcán Barú is a young, active volcano standing over 3,400 meters tall, surrounded by seven different microclimates that nurture rich and diverse ecosystems. The diverse microclimates present both advantages and disadvantages for coffee cultivation. However, in Elida's case, her flavor profile is more intense and aromatic than most Panama coffees, with black berry aftertaste and complex texture making her extremely beloved by connoisseurs.

However, high-altitude terrain also has drawbacks. For example, at Elida, the average altitude for coffee cultivation exceeds 1,700 meters. The high elevation combined with cool night temperatures means coffee plants take five years from planting to harvest, making the waiting period extremely long. Once harvest season begins, coffee ripening often extends beyond a month. If abnormal weather conditions such as typhoons or heavy rains occur before ripening, despite knowing this will cause significant losses, the commitment to quality prevents early harvesting, resulting in greatly reduced yields. The risk is actually much higher than at lower-altitude estates.

Since 2006, Elida's selected batches have consistently ranked among the best Panama winners, with prices rising annually. Among Central American estates, Elida should be considered the most "Kenyan black berry-like" in character. Its black berry and persistent complex fruit flavors often leave people full of praise. Judges are also drawn to Elida's unique "umami" quality. Currently, many experts include "umami" as one of the five basic tastes (sweet, sour, bitter, salty, umami). The effect of umami is similar to monosodium glutamate - enhancing flavor or used in making broths. Foods like dried shiitake mushrooms, aged cheese, and kombu all reveal umami presence. Umami in coffee is related to good "aftertaste" - for example, a longer and pleasant sensation after sipping all belong to the experience of umami flavor.

Elida's processing facility equipment and procedures are all meticulously crafted. Generally, when coffee cherries reach certain stages of post-processing, if their moisture content remains above 20% for extended periods, not only do the quality components easily dissipate, but there's also potential for off-flavors to develop. Additionally, since Elida's processing facility is still at high altitude, it has dedicated processing equipment to control temperature and timing during drying. This must all be controlled perfectly, representing another crucial step affecting quality.

This batch uses natural processing method, with the classic Typica variety. Typica: The oldest native variety from Ethiopia, grown in southeastern Ethiopia and Sudan. All Arabica varieties derive from Typica. It has elegant flavor but weak constitution, poor disease resistance, and low yield. Excellent estate beans like Jamaica Blue Mountain, Sumatra Mandheling, and Hawaii Kona all belong to Typica. Typica has copper-colored young leaves, called red-topped coffee, and belongs to the Arabica species.

Over half of Elida Estate's area lies within Panama National Park's protected zone. It's a rare ultra-high-altitude estate in Central America, cultivating coffee between 1,700 and nearly 2,000 meters where topography permits. It's famous for its main flavor profile of "intensity and umami."

Elida Estate belongs to owner Wilford Lamastus. This estate cultivates three varieties: Typica, Geisha, and Catuai, with the nursery area raising seedlings of these varieties. The journey to the estate is beautiful. At 1,700 meters, the air becomes crisp and cold, like walking through high mountains enjoying forest therapy while breathing very fresh air. The estate's terrain at 2,000 meters breaks steeply, and after crossing the ridge line to reach the saddle area, it's surprisingly flat, open ground that can shelter from the howling mountain winds. Wilford says this is the perfect place to grow Geisha!