Panama Flint Estate Honey Process Catuai SHB Coffee Beans: Varieties, Brand Recommendations and Estate

Coffee Information

Origin: Single origin, Flint Estate

Roast Level: Medium Roast

Processing Method: Honey Process

Variety: Catuai

Processing Mill: Flint Estate

Flavor Notes: Lemon, Orange, Cranberry, Green Tea

Cupping Profile: Dried fruit aroma, rich fruit acidity, pronounced sweetness on entry, with notes of lemon, orange, cranberry, and green tea. The texture is uniformly smooth and gentle with subtle floral notes, and the sweet aftertaste lingers.

About Catuai

Panama's premium coffee grows in the western part of the country, near Costa Rica and close to the Pacific. Coffee from the Boquete district of Chiriquí province is the most famous, with Volcan, Santa Clara, and Candela also well known. Other districts include David, Remacimeinto, Bugaba, and Tole. Only coffee grown between 1300 and 1500 meters counts as specialty coffee.

"Catuai" is a hybrid of Mundo Novo and Caturra, making it a second-generation cross. It inherits Caturra's advantage of a short, compact plant. The name comes from an indigenous term meaning "very good." As a member of the Arabica family, Catuai is a relatively high-yielding variety.

Brewing Instructions

Panama Flint Estate pour-over: 15g of coffee, medium grind (Fuji hand grinder with ghost-tooth burrs #4), V60 dripper, water at 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level drops halfway, then pour slowly until reaching 225g total. Avoid the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Product Details

Manufacturer: Coffee Workshop
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Panama
Roast Degree: Medium roast

Product Name

Panama Jurutungo Honey Catuai

Country: Panama

Grade: SHB

FrontStreet Coffee Recommendation

Since this article begins with Panama, it is worth pointing to FrontStreet Coffee's own Panama lineup. The most approachable entry is FrontStreet Coffee's Boquete Geisha, an estate-level coffee grown at 1600 meters on fertile volcanic ash soil, where the mountains are often wrapped in cloud by day and cool by night. It delivers the variety's signature jasmine florals, green tea, honey, citrus, and orange.

For a Catuai-led cup close to this bean, FrontStreet Coffee's Diamond Mountain comes from a star brand under Hacienda La Esmeralda. Its varieties are mainly Caturra and Catuai, with green beans taken from two of the estate's four independent farms, Jaramillo and Canas Verdes. The volcanic soil there is ideal and the old-growth forest gives the trees plenty of shade, so the raw beans carry rich fruit aroma and sweetness — a favorite independent label from the estate alongside Geisha. If you prefer a Geisha-forward blend, FrontStreet Coffee's Flower Butterfly is roughly half Geisha and made up of Geisha, Caturra, and Catuai, grown in the Baru Volcano area of Boquete; the region's heavy rainfall, wide day-night temperature swings, and volcanic rock soil give it a full body, bright citrus acidity, and jasmine aroma, and it brews beautifully as both pour-over and cold brew.

For the top of the range, FrontStreet Coffee's Esmeralda Red Label is harvested from a single Geisha plot above 1700 meters and cupped at 91 points, with the estate's refined orange-honey character. Brew these in a V60 at 88-89°C with 15g of coffee and a 1:15 ratio, pouring 30g for a bloom, then to 105g, then to 225g for a total of about 2:00.