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Panama Cupid Pour-Over Data | How to Brew Panama Cupid Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista discussion. Follow Coffee Workshop (WeChat official account: cafe_style). Pour-over Cupid. 15g coffee grounds, medium grind (Fujisaki burr grinder setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g then pause, wait until coffee bed drops halfway before continuing, slowly pour to 225g total, avoid the tail end.

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Cupid's Pour-Over Coffee

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

Tasting Notes

Clean and transparent body, with white grape and caramel aromas followed by honey notes. The high mountain tea fragrance is enchanting! High sweetness, low acidity, and a rounded mouthfeel. Drinking it is like falling in love—experiencing sweet and sour sensations every day.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee
Address: No. 10 Bao'an Qian Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: House-roasted coffee beans
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk
Flavor Profile: Acidic coffee beans
Bean State: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Panama
Roast Level: Medium roast

Panama Volcan Baru Series Cupido

Country: Panama
Grade: SHB (Strictly Hard Bean)
Region: Volcan Baru
Altitude: 1600-1650m
Annual Rainfall: 3500mm
Processing Method: Honey process and traditional washed
Varieties: Catuai, Caturra, with 30% Geisha
Harvest Year: 2015
Green Bean Size: 17-18 screen
Flavor Notes: White grape, caramel, honey, black tea

Origin Story

From the perennial champion region of the B.O.P competition!

Panama coffee originated in 1780 when European immigrants introduced the first Typica varieties. Located in Central America, it possesses natural advantages including sunshine, fertile land, and high mountains, coupled with an ample labor force, making this region an excellent area for cultivating high-quality specialty coffee—a true paradise for coffee cultivation. In particular, the Geisha variety from Panama has sparked a global trend in specialty coffee, successfully attracting worldwide market interest in Panamanian coffee.

The Boquete region is Panama's oldest and most famous coffee-producing area, located on the eastern side of Volcan Baru, with an average altitude of 1000-2000 meters. The "Volcan Baru National Park" is a conservation area with extremely rich biodiversity and multiple microclimates. Perpetually shrouded in mist with abundant rainfall, these conditions create excellent cultivation environment, giving Boquete coffee its unique aroma and making it the region with the highest production and best quality in Panama.

During each harvest season, coffee farmers use sophisticated washed processing methods and sun-drying techniques, resulting in full-bodied coffee beans with pure flavors.

Volcan Baru Terroir

Volcan Baru is not only Panama's highest mountain range—early volcanic activity and eruptions deposited vast amounts of extremely fertile soil. This soil is rich in nutrients, particularly phosphorus and sulfur from volcanic ash. Mixed with clay and combined with unique climate patterns, this creates an environment perfect for growing high-quality coffee. Dense forests and numerous species contribute to overall biodiversity.

Farming Community

Here, about 50 coffee farmers form a small cooperative, all using traditional Boquete methods to produce coffee—allowing coffee to grow in a near-natural environment. Although production is not high, this approach maintains rich ecological environments and can preserve or even improve soil quality. Natural farming methods are not only beneficial for the environment—because coffee cherries grow slowly, they more easily develop into high-quality coffee beans with excellent flavors.

Farmers manually harvest complete coffee cherries and transport them to the nearby Cafe de Eleta S.A. for processing. The processing facility is about 4 kilometers from the farms and includes a modern laboratory for cupping quality control and manual selection.