Nav: Home > Coffee >

Flavor Profile, Origin, and Brewing Parameters for Panama Eleta Estate Single-Origin Coffee

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional barista exchange - Please follow Cafe_Style (WeChat official account: cafe_style). Flavor Profile, Origin, and Brewing Parameters for Panama Eleta Estate Single-Origin Coffee. Eleta Estate (also known as Fox Farm) (Caf de Eleta) is located in a small area of the Santa Clara region, just one kilometer from the Costa Rica border, near La Amistad Interna

Panama Eleta Estate Single Origin Coffee: Flavor Profile, Region, and Brewing Parameters

For professional barista exchanges, please follow Coffee Workshop (WeChat public account: cafe_style)

Eleta Estate (also known as Fox Estate) is located in a small area in the Santa Clara region, just one kilometer from the Costa Rican border, near La Amistad International Park, a major primary forest reserve that belongs to the Central American ecological habitat. Eleta Estate began acquiring land in the 1970s, with an area of about 130 hectares. Initially, it operated as vegetable cultivation and livestock farming. In 1995, it started growing coffee and was named Café de Eleta S.A., continuing to expand its land area. Today, it has reached 420 hectares, making it one of the large-scale coffee plantations in Panama and one of the best-known Panama coffees. Due to abundant water resources, it has a private 530KW hydropower plant. Besides being self-sufficient in electricity, excess power is sold to Distribución de Electricidad Chiriquí S.A. for grid connection.

This batch of coffee has the most pure original flavor. Because Eleta Estate's SHB washed coffee is harvested from high-altitude Catuai coffee beans, it carries strong fruit and floral aromas. Flavor characteristics: creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, pleasant mouthfeel.

Variety: Caturra

Estate: Eleta Estate

Flavor: Creamy bread, apricot kernel sweetness, rounded acidity

Panama Coffee: The Rising Star of Central America

Panama coffee has been the hottest country in Central America for the past 5-6 years, mainly because the Geisha coffee tree cultivated by the Peterson family at Hacienda La Esmeralda has driven coffee enthusiasts crazy. As a result, Geisha has been acclaimed as the world's top coffee bean. For this reason, the Panama Cup of Excellence competition auction is independent of the Central and South America cupping competition and is also the earliest auction country, held annually in mid-May. Panama coffee is impressive not only in the Geisha variety but also continuously innovates in green bean processing methods, including not only traditional water processing but also the honey processing method popular in neighboring Costa Rica. Additionally, Panama produces small quantities of natural processed coffee that is gradually taking shape in Central America, attracting the attention of coffee professionals worldwide.

Coffee was introduced to Panama in 1780 when Europeans brought the first Typica coffee trees. This mysterious and exotic beverage conquered the senses of Panamanians, who began to widely cultivate it. Panama coffee is very smooth, with full-bodied, lightweight beans and perfectly balanced acidity. Its premium coffee beans offer pure, distinctive flavors. Due to its popularity, most of Panama's premium coffee beans are exported to France and Finland.

Main Panama Coffee Growing Regions:

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

Volcán 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 believed that it will soon rival the Boquet region.

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

Piedra de Candela Region: This area is considered to have the greatest potential for developing high-quality specialty coffee.

Caturra Variety

Caturra is a natural variation of the Arabica Bourbon variety, discovered in Brazil in 1937. Its plant is not as tall as Bourbon, being more compact. Due to its Bourbon heritage, it has relatively weak disease resistance but higher yields than Bourbon. Although discovered in Brazil, Caturra is not suitable for growing in Brazil and therefore was not cultivated on a large scale there. Instead, it became widely popular in Central and South America, with large-scale cultivation in countries like Colombia, Costa Rica, and Nicaragua.

Compared to these botanical characteristics, people might be more concerned about Caturra's flavor. The higher the altitude where Caturra is grown, the better the quality, but correspondingly, the lower the yield. When lightly roasted, Caturra shows distinct acidic aromas and overall brightness. With proper processing, sweetness can be expressed very well, but the body is relatively lower compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Usually, Caturra has red berries, but in very rare areas, there are yellow Caturra varieties. For example, Hawaii grows very small quantities of yellow Caturra.

Coffee Bean Classification Systems

Currently, coffee bean classification systems worldwide are not unified. Each coffee-producing country has its own classification system and classification names. Therefore, you might see the following text on coffee packaging: "SHB," "AA+," "Supremo," "Extra-Fancy," "Peaberries/small beans," etc. These are coffee bean classification names. Sometimes, roasted coffee beans sold on the market are labeled with the classification of single-origin coffee. The more detailed the coffee classification label, usually the better the coffee quality. However, regular coffee generally does not indicate this.

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

Product Details

Panama MC Santa Clara Eleta SHB Washed

Country: Panama
Grade: SHB
Region: Santa Clara
Altitude: Average 1600 meters
Processing Method: Washed

Brewing Parameters

Hand-poured Panama Eleta. 15g coffee, medium grind (Fujiyama ghost tooth grinder #4), V60 dripper, 88-89°C water temperature. First pour with 30g water, 27-second bloom, pour to 105g then stop. Wait until the water level drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Eleta Estate (Café de Eleta) is located in a small area in the Santa Clara region, just one kilometer from the Costa Rican border, near La Amistad International Park, a major primary forest reserve that belongs to the Central American ecological habitat. Eleta Estate began acquiring land in the 1970s, with an area of about 130 hectares. Initially, it operated as vegetable cultivation and livestock farming. In 1995, it started growing coffee and was named Café de Eleta S.A., continuing to expand its land area. Today, it has reached 420 hectares, making it one of the large-scale coffee plantations in Panama and one of the best-known Panama coffees. Due to abundant water resources, it has a private 530KW hydropower plant. Besides being self-sufficient in electricity, excess power is sold to Distribución de Electricidad Chiriquí S.A. for grid connection.

Product Name: Panama Santa Clara Fox Estate Washed SHB
(Panama MC Santa Clara Eleta SHB Washed)

Region: Santa Clara Region
Estate: Fox Estate (Finca Eleta)
Variety: Caturra
Altitude: Average 1600 meters
Grade: SHB
Processing Method: Washed processing
Harvest Period: N/A
Certification: N/A
Flavor Profile: Creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, pleasant mouthfeel.

Panama Country Profile

Panama

Population: 3,406,000

The regional definition of Panama coffee is based on how coffee is produced rather than geographical division. Previously, when coffee was more widely cultivated, the areas listed below were smaller and more closely clustered, and the coffee beans produced could be combined as one unit.

BOQUETE

The Boquet region is the most famous coffee-producing region in Panama. Its mountainous terrain creates many microclimates. The relatively cool weather and frequent fog help slow the maturation of coffee cherries, which some believe is similar to high-altitude climate conditions.

Altitude: 400-1,900m
Harvest: December - March
Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

The Volcán-Candela region produces most of Panama's food and some amazing coffee. The region is named after Barú Volcano and the city of Piedra Candela, and borders Costa Rica.

Altitude: 1,200-1,600m
Harvest: December - March
Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

RENACIMIENTO

Renacimiento is a coffee-producing region in the Chiriquí province that borders Costa Rica. The area itself is quite small, so it's not one of Panama's main specialty coffee regions.

Altitude: 1,100-1,500m
Harvest: December - March
Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

Detailed Product Information

Product Name: Panama Santa Clara Fox Estate Washed SHB
(Panama MC Santa Clara Eleta SHB Washed)

Introduction

Coffee was introduced to Panama in 1780 when Europeans brought the first Typica coffee trees. This mysterious and exotic beverage conquered the senses of Panamanians, who began to widely cultivate it. Panama coffee is very smooth, with full-bodied, lightweight beans and perfectly balanced acidity. Its premium coffee beans offer pure, distinctive flavors, and medium roasting is recommended. Many buyers like to use Panama beans for blends, and almost all premium coffee beans are exported to France and Finland.

Everyone's preferred taste may vary. Consider purchasing small quantities to try different roast levels:

Early in first crack
End of first crack
Between end of first crack and beginning of second crack
Just touching second crack
10-15 seconds into second crack
Dense second crack

We hope all roasting experts can find their favorite flavors.

Main Panama Coffee Growing Regions:

1. Boquet Region (Boquete): This area produces abundant, high-quality coffee, making it the region with the highest production and best quality in Panama.

2. Volcán Region (Volcan): Coffee from this area is characterized by mild, balanced flavors and has gradually attracted the attention of international experts and coffee enthusiasts. It is believed that it will soon rival the Boquet region.

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

4. Piedra de Candela Region: This area is considered to have the greatest potential for developing high-quality specialty coffee.