Panama Flint Estate Single Origin Coffee: Flavor Characteristics, Growing Region, and Brewing Parameters

FrontStreet Coffee · Panama Jurutungu Estate Single Origin Bean: Flavor Characteristics, Region and Brewing Parameters

FrontStreet Coffee Panama Jurutungu Honey Process Catuai

Coffee Details

Country: Panama

Grade: SHB

Region: Jurutungu Region

Roast Level: Medium Roast

Processing Method: Honey Process

Variety: Catuai

Processing Mill: Jurutungu Estate

Flavor Notes: Lemon, Orange, Cranberry, Green Tea

Panama

Population: 3,406,000

Panama's coffee classification is defined by how the coffee is produced rather than by geographical divisions. In the past, when coffee was more widely cultivated, the regions listed below were smaller and more closely clustered, allowing their beans to be combined as a single unit.

Hand Brew Preparation

For hand-brewed FrontStreet Coffee Panama Jurutungu Estate: use 15g of coffee grounds, a medium grind (Fujimaru Ghost Tooth Grinder #4), a V60 dripper, and water at 88-89°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring to 105g and pause. Wait until the water level drops halfway before continuing to pour. Slowly pour until reaching 225g in total, and avoid the final tail section. The water-to-coffee ratio is 1:15, with a total extraction time of 2:00.

Product Information

Manufacturer: 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

Cupping Notes

Dried-fruit aroma and rich fruit acidity, with pronounced sweetness on entry. Notes of lemon, orange, cranberry, and green tea. The texture is uniform and smooth, soft with subtle floral notes, and the aftertaste lingers persistently.

About the Catuai Variety

Catuai is a coffee variety produced by artificially hybridizing Caturra with Mundo Novo. It has good resistance to natural disasters, especially wind and rain.

The Catuai tree is relatively low-growing. Compared with other coffee trees, Catuai fruit clings more firmly and is not easy to harvest. The fruit comes in both red and yellow forms. To date, no superior flavor has been found in yellow fruit compared with red. In fact, some cuppers have found that while coffee processed from yellow fruit may show good acidity, its cleanliness is inferior to that of red fruit.

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

Panama Coffee Regions

Premium Panama coffee is grown in the western part of the country, near Costa Rica and close to the Pacific. The most famous coffee comes from the Boquete district of Chiriqui province. Volcan, Santa Clara, and Candela are also well known. Other regions include the David, Renacimiento, Bugaba, and Tole districts. Only coffee grown at altitudes between 1,300 and 1,500 meters is considered specialty coffee.

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

BOQUETE Region

Boquete is Panama's most famous growing region. Its mountainous terrain creates many microclimates. The 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 Region

This region produces most of Panama's food as well as some remarkable coffee. It is named after the Baru volcano and the city of Piedra Candela, and it borders Costa Rica.

Altitude: 1,200-1,600m

Harvest: December - March

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

RENACIMIENTO Region

Renacimiento is a growing region in Chiriqui province that borders Costa Rica. The area itself is quite 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

FrontStreet Coffee Recommendation

Panama's Boquete and Volcan districts are the country's best-known specialty origins, and FrontStreet carries several coffees that show why. The FrontStreet Boquete Washed Geisha is an entry-level, estate-grade Geisha planted at 1,600 meters; the fertile volcanic ash soil feeds a rich aroma, and the cup reveals Geisha's signature jasmine, green tea, honey, citrus, and orange. The FrontStreet Panama Washed Butterfly is a Geisha line-up blended with Caturra and Catuai, grown in Boquete's Baru volcano area, where heavy rainfall, wide day-to-night temperature swings, and volcanic rock soil give it impressive body, citrusy acidity, and jasmine aromatics; it suits both pour-over and cold brew. For the top tier, the FrontStreet Emerald Estate Red Label Geisha is picked from a single plot above 1,700 meters and must cup at 91 points, with a refined orange-blossom and honey character.