Panama Illeta Estate Single-Origin Bean Grading, Prices, Green Beans, and Roasting Curves

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Panama Iletta Estate Single Origin Bean Classification, Price, Green Beans and Roasting Curve

Major coffee producing regions in Panama:

1. Boquete Region: This area produces coffee in large quantities with excellent quality, making it the region with the highest production and best quality coffee in Panama.

2. Volcan Region: The coffee produced in this area is characterized by mild and balanced flavors, gradually gaining attention from international experts and coffee enthusiasts. It is believed that it will soon be on par with the Boquete region.

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

4. Piedra de Candela Region: Considered to have the greatest potential for large-scale development of high-quality specialty coffee.

Panama has been the hottest coffee country in Central America for the past 5-6 years, mainly because the Geisha coffee tree cultivated by the Peterson family at Panama's Hacienda La Esmeralda has driven coffee enthusiasts crazy. Geisha is therefore acclaimed as the world's top coffee bean. For this reason, the Panama Best of Panama 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 in the continuous innovation of green bean processing methods. In addition to traditional washed processing, there is also the honey processing method popular in neighboring Costa Rica, and Panama also produces small quantities of naturally processed beans that are gradually forming in Central America, attracting attention from coffee professionals worldwide.

Iletta Estate (also known as Fox Estate) (Café de Eleta) is located in a small area of the Santa Clara producing region, 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. Iletta Estate began acquiring land in the 1970s, covering approximately 130 hectares. Initially, it was engaged in vegetable cultivation and livestock farming. Coffee planting only began in 1995, named Café de Eleta S.A., and continued to expand land area. Today, it has reached 420 hectares, making it one of Panama's large-scale coffee estates and one of the best-known Panama coffees. Due to abundant water resources, it has a private 530KW hydropower plant that not only supplies its own electricity needs but also sells excess electricity to Distribución de Electricidad Chiriquí S.A. for grid connection.

This batch of coffee has the purest original flavors. Because Iletta Estate SHB washed coffee is harvested from high-altitude Catuai coffee beans with strong fruity and floral notes, flavor characteristics include: creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, and pleasant mouthfeel.

Variety: Caturra

Estate: Iletta Estate

Flavor: Creamy bread, apricot kernel sweetness, rounded acidity

Panama has been the hottest coffee country in Central America for the past 5-6 years, mainly because the Geisha coffee tree cultivated by the Peterson family at Panama's Hacienda La Esmeralda has driven coffee enthusiasts crazy. Geisha is therefore acclaimed as the world's top coffee bean. For this reason, the Panama Best of Panama 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 in the continuous innovation of green bean processing methods. In addition to traditional washed processing, there is also the honey processing method popular in neighboring Costa Rica, and Panama also produces small quantities of naturally processed beans that are gradually forming in Central America, attracting attention from coffee professionals worldwide.

Coffee was introduced to Panama in 1780 when Europeans brought the first Typica varieties. Afterwards, this mysterious and exotic beverage conquered the senses of Panamanians, and locals began widespread cultivation. Panama coffee is very smooth, with full, lightweight beans and perfectly balanced acidity. Its high-quality coffee beans have pure and distinctive flavors. Due to its popularity, most of Panama's premium coffee beans are exported to France and Finland.

Major coffee producing regions in Panama:

Boquete Region: This area produces coffee in large quantities with excellent quality, making it the region with the highest production and best quality coffee in Panama.

Volcan Region: The coffee produced in this area is characterized by mild and balanced flavors, gradually gaining attention from international experts and coffee enthusiasts. It is believed that it will soon be on par with the Boquete region.

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

Piedra de Candela Region: Considered to have the greatest potential for large-scale development of high-quality specialty coffee.

This batch of coffee has the purest original flavors. Because Iletta Estate SHB washed coffee is harvested from high-altitude Catuai coffee beans with strong fruity and floral notes, flavor characteristics include: creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, and pleasant mouthfeel.

Caturra is a natural mutation 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 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 are probably more concerned about the taste of Caturra. The higher the altitude where Caturra is grown, the better the quality, but correspondingly lower the yield. When lightly roasted, Caturra shows obvious acidic aromas and overall brightness. With proper processing, sweetness can be expressed very well, but the coffee body is relatively low compared to Bourbon, and the cleanliness of the mouthfeel is somewhat lacking.

Typically, Caturra has red berries, but in very rare regions there are yellow Caturra varieties, such as the very small quantity of yellow Caturra cultivated in Hawaii.

Currently, coffee bean classification systems worldwide are not unified, with each coffee-producing country having its own classification system and classification names. Therefore, you might see the following text on coffee labels: "SHB", "AA+", "Supremo", "Extra-Fancy", "Peaberry/small beans", etc. These are coffee bean classification names. Roasted coffee beans sold on the market sometimes indicate the classification of single-origin coffee. The more detailed the coffee classification labeling, usually the better the coffee quality. However, most general coffees are not labeled with this information.

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

Panama MC Santa Clara Eleta SHB Washed

Country: Panama

Grade: SHB

Region: Santa Clara

Altitude: Average 1600 meters

Processing Method: Washed

Hand-pour Panama Iletta. 15g coffee, medium grind (Fuji Royal hand grinder with burr setting 4), V60 dripper, 88-89°C water temperature. First pour 30g water, bloom for 27 seconds, then pour to 105g and pause. Wait until the water level drops to half before pouring again, slowly pour until reaching 225g total. Discard the tail end. Water-to-coffee ratio 1:15, extraction time 2:00.

Iletta Estate (Café de Eleta) is located in a small area of the Santa Clara producing region, 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. Iletta Estate began acquiring land in the 1970s, covering approximately 130 hectares. Initially, it was engaged in vegetable cultivation and livestock farming. Coffee planting only began in 1995, named Café de Eleta S.A., and continued to expand land area. Today, it has reached 420 hectares, making it one of Panama's large-scale coffee estates and one of the best-known Panama coffees. Due to abundant water resources, it has a private 530KW hydropower plant that not only supplies its own electricity needs but also sells excess electricity 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 producing region (Santa Clara)

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 Characteristics: Creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, pleasant mouthfeel.

Iletta Estate (also known as Fox Estate) (Café de Eleta) is located in a small area of the Santa Clara producing region, 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. Iletta Estate began acquiring land in the 1970s, covering approximately 130 hectares. Initially, it was engaged in vegetable cultivation and livestock farming. Coffee planting only began in 1995, named Café de Eleta S.A., and continued to expand land area. Today, it has reached 420 hectares, making it one of Panama's large-scale coffee estates and one of the best-known Panama coffees. Due to abundant water resources, it has a private 530KW hydropower plant that not only supplies its own electricity needs but also sells excess electricity to Distribución de Electricidad Chiriquí S.A. for grid connection.

Panama

Population: 3,406,000

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

BOQUETE

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

Altitude: 400-1,900m

Harvest: December - March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

The Piedra Candela volcanic region produces most of Panama's food and some amazing coffee. The region is named after the Baru volcano and Piedra Candela city and borders Costa Rica.

Altitude: 1,200-1,600m

Harvest: December - March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

RENACIMIENTO

Renacimiento is a producing region in Chiriquí province, bordering Costa Rica. The region itself is relatively small, so it is not a major specialty coffee producing region in Panama.

Altitude: 1,100-1,500m

Harvest: December - March

Varieties: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

Detailed Introduction:

Product Name: Panama Santa Clara Fox Estate Washed SHB

(Panama MC Santa Clara Eleta SHB Washed)

Region: Santa Clara producing region (Santa Clara)

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 Characteristics: Creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, pleasant mouthfeel.

Introduction:

Coffee was introduced to Panama in 1780 when Europeans brought the first Typica varieties. Afterwards, this mysterious and exotic beverage conquered the senses of Panamanians, and locals began widespread cultivation. Panama coffee is very smooth, with full, lightweight beans and perfectly balanced acidity. Its high-quality coffee beans have pure and distinctive flavors, and medium roast 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 differ,

Consider purchasing small quantities to try different roast levels.

Drop at the beginning of first crack

Drop at the end of first crack

Drop between first crack end and second crack

Drop when second crack begins

Drop 10-15 seconds into second crack

Drop when second crack becomes intense

We hope all roasting experts can find their preferred flavors.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473