Panama Firestone Estate Coffee Region Introduction Panama Coffee Brewing Guide

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Panama Jurutungo Honey Catuai

Country: Panama

Grade: SHB

Region: Jurutungo Growing Area

Roast Level: Medium Roast

Processing Method: Honey Process

Variety: Catuai

Processing Mill: Jurutungo 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 aftertaste lingers.

Catuai

Catuai is a coffee variety artificially hybridized from Caturra and Mundo Novo. It shows good resistance to natural disasters, particularly strong resistance to wind and rain.

The Catuai tree is relatively low-growing. Compared with other coffee trees, its fruit grows more compactly, making it harder to harvest. The fruit comes in both red and yellow varieties. To date, no evidence has been found that yellow fruit tastes better than red fruit. In fact, some cuppers have found that while coffee processed from yellow fruit may have good acidity, its cleanness is inferior to coffee from red fruit.

Catuai was cultivated in Brazil and is now commonly grown throughout Central America.

Panama Coffee Region

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

"Catuai" is a hybrid of Mundo Novo and Caturra, essentially a second-generation hybrid. It inherits Caturra's advantage of a low-growing stature. The variety name Catuai comes from an indigenous language meaning "very good." As a member of the Arabica family, Catuai is relatively high-yielding.

Brewing Instructions

Pour-over brewing for Panama Jurutungo Estate. Use 15g of coffee, ground to medium fineness using a Fuji grinder setting of 4, a V60 dripper, and 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 to halfway, then slowly pour until reaching 225g total. Avoid the final tail section. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Product Information

Brand: 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

FrontStreet Coffee Recommendation

For a honey-processed Central American coffee with clear fruit and tea notes, FrontStreet Coffee recommends its Panama Floral Butterfly, a Boquete bean blending Geisha with Caturra and Catuai for citrus brightness and a delicate tea-like finish. If you want the purest expression of Panama's honey processing, the Jurutungo-style profile of lemon, orange, cranberry, and green tea is easy to enjoy with a V60 at 88-89°C.