Panama Illeta Estate Single-Origin Coffee Varieties, Brand Recommendations, and Estate Introduction

Panama Eleta Estate Single Origin Bean Varieties, Brand Recommendations and Estate Introduction

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Introduction

Coffee was introduced to Panama in 1780, when Europeans brought the first Typica varieties. Since then, this mysterious and exotic beverage conquered the senses of Panamanians, and locals began to cultivate it widely. Panama coffee is very smooth, with plump beans that are light in weight, and possesses perfectly balanced acidity. Its high-quality coffee beans feature pure and 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, so consider purchasing small quantities to try different roast levels.

Roast Level Recommendations:

• Drop beans during early first crack
• Drop beans at the end of first crack
• Drop beans between first and second crack
• Drop beans when touching second crack
• Drop beans 10-15 seconds into second crack
• Drop beans during dense second crack

We hope all roasting experts can find their preferred flavors.

Panama Coffee Main Growing Regions:

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

2. Volcán Region: Coffee from this area features mild and balanced flavors, gradually gaining attention from international experts and coffee enthusiasts. It is believed that it will soon rival the Boquete region.

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

4. Piedra de Candela Region: Considered to have the greatest potential for developing high-quality specialty coffee.

Panama has been the hottest country in Central America for the past 5-6 years, mainly because the Geisha variety grown at Hacienda La Esmeralda, operated by the Peterson family, has driven coffee enthusiasts crazy. As a result, Geisha is considered the world's top coffee bean. For this reason, the Panama Cup of Excellence auction is separate from the Central and South America cupping competitions 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. In addition to traditional washed processing, it also features honey processing popular in neighboring Costa Rica, and there is also small-scale production of naturally processed coffee, attracting attention from coffee professionals worldwide.

Café de Eleta (also known as Fox Estate) is located in a small area of 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, covering approximately 130 hectares. Initially, it operated vegetable cultivation and livestock farming. Coffee planting didn't begin until 1995, when it was named Café de Eleta S.A. and continued to expand its land area. Today, it has 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 hydroelectric power plant that not only supplies its own electricity needs but also sells excess power to Distribución de Electricidad Chiriquí S.A. for grid connection.

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

Coffee Details:

Variety: Caturra

Estate: Café de Eleta

Flavor: Creamy bread, apricot kernel sweetness, rounded acidity

Panama has been the hottest country in Central America for the past 5-6 years, mainly because the Geisha variety grown at Hacienda La Esmeralda, operated by the Peterson family, has driven coffee enthusiasts crazy. As a result, Geisha is considered the world's top coffee bean. For this reason, the Panama Cup of Excellence auction is separate from the Central and South America cupping competitions 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. In addition to traditional washed processing, it also features honey processing popular in neighboring Costa Rica, and there is also small-scale production of naturally processed coffee, attracting attention from coffee professionals worldwide.

Coffee was introduced to Panama in 1780, when Europeans brought the first Typica varieties. Since then, this mysterious and exotic beverage conquered the senses of Panamanians, and locals began to cultivate it widely. Panama coffee is very smooth, with plump beans that are light in weight, and possesses perfectly balanced acidity. Its high-quality coffee beans feature pure and distinctive flavors. Due to its wide popularity, most of Panama's premium coffee beans are exported to France and Finland.

Panama Coffee Main Growing Regions:

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

Volcán Region: Coffee from this area features mild and balanced flavors, gradually gaining attention from international experts and coffee enthusiasts. It is believed that it will soon rival the Boquete region.

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

Piedra de Candela Region: Considered to have the greatest potential for developing high-quality specialty coffee.

This batch of coffee has the purest original flavors. Because Café de Eleta SHB washed coffee is harvested from high-altitude Catuai coffee beans, it carries strong fruity and floral notes. Flavor characteristics: creamy bread, apricot kernel sweetness, cane sugar sweetness, rounded acidity, complex aroma, balanced sweet and sour, 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 growth in Brazil and therefore was not cultivated on a large scale there. Instead, it became widely popular in Central and South American countries such as Colombia, Costa Rica, and Nicaragua, where it is grown extensively.

Compared to these botanical characteristics, you might be more concerned about Caturra's flavor. The higher the altitude where Caturra is grown, the better the quality, but correspondingly lower yields. When lightly roasted, Caturra shows obvious acidic aromas and overall brightness. With proper handling, sweetness can be expressed very well, but the 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 areas, there is also yellow Caturra. For example, Hawaii grows very small amounts of yellow Caturra.

Currently, the grading systems for coffee beans worldwide are not unified. Each coffee-producing country has its own grading system and grading names, so you might see the following terms on coffee labels: "SHB," "AA+," "Supremo," "Extra-Fancy," "Peaberry/small beans," etc. These are coffee bean grade names. Sometimes, roasted coffee beans sold on the market indicate the grade of single-origin coffee. The more detailed the coffee grade indication, usually the better the coffee quality. However, regular coffee generally does not indicate these grades.

Manufacturer: FrontStreet Coffee (FrontStreet Coffee)
Address: No. 10, Bao'an Qianjie Street, Yuexiu District, Guangzhou
Contact: 020-38364473
Ingredients: In-house roasted
Shelf life: 30 days
Net weight: 227g
Packaging: Bulk
Taste: Neutral coffee
Bean state: Roasted coffee beans
Contains sugar: No
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-poured Panama Eleta. 15g of coffee, medium grind (small Fuji ghost tooth grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for 27 seconds bloom, then pour to 105g and stop. Wait until the water level drops to halfway, then slowly pour to 225g total. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

Café de Eleta is located in a small area of 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, covering approximately 130 hectares. Initially, it operated vegetable cultivation and livestock farming. Coffee planting didn't begin until 1995, when it was named Café de Eleta S.A. and continued to expand its land area. Today, it has 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 hydroelectric power plant that not only supplies its own electricity needs but also sells excess power to Distribución de Electricidad Chiriquí S.A. for grid connection.

Detailed Information:

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

Café de Eleta (also known as Fox Estate) is located in a small area of 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, covering approximately 130 hectares. Initially, it operated vegetable cultivation and livestock farming. Coffee planting didn't begin until 1995, when it was named Café de Eleta S.A. and continued to expand its land area. Today, it has 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 hydroelectric power plant that not only supplies its own electricity needs but also sells excess power to Distribución de Electricidad Chiriquí S.A. for grid connection.

Panama

Population: 3,406,000

Coffee in the Panama region is defined by how the coffee is produced, not by 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 growing region is the most famous Panama region. Its mountainous terrain creates many microclimates. Relatively cool weather and frequent fog help slow the ripening 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 Volcán-Candela region produces most of Panama's food and some amazing coffee. The region is named after the Barú 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 growing region in the 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 Information:

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

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473