Panama Aurora Estate Ironman Geisha Coffee Beans Flavor Profile Story Origin Information Introduction Grade

FrontStreet Coffee: Panama Aurora Estate Catrina Geisha

Country: Panama
Region: Volcán Region
Estate: Aurora Estate
Altitude: 1550-1650 meters
Variety: Geisha
Processing: Natural

Flavor Notes: Floral notes, yellow lemon, strawberry, guava, berries, oolong tea aroma

Panama's Aurora Estate, whose name itself seems to tell people that every day to come will be incredibly beautiful and full of hope. The Geisha coffee beans grown at this estate offer a clean and transparent taste, rich floral aromas, and captivating fruit sweetness and acidity, bringing people to a gentle realm.

Introduction to Panama Aurora Estate

Aurora Estate is located in the Volcán region of Panama, in the western valley of Barú Volcano. However, its geographical location is relatively special because it is only about two kilometers from the border between Panama and Costa Rica. When FrontStreet Coffee observed it on Google Maps, the entire estate is located exactly in the northwestern corner of Panama's map, making it easily discoverable. Aurora Estate was established in 2006, making it a "young" estate. The name Aurora Estate comes from combining the names of Mr. Roberto's daughter (Aurora) and granddaughter (Mar), creating AUROMAR (Aurora Estate).

Since 2013, when Aurora Estate first appeared in BOP with "Ironman Geisha" and won first place in the washed category, it has almost made it to the competition's shortlist every year. Today, Aurora Estate not only has an astonishing record of awards but is also world-renowned for the premium Geisha beans it produces annually.

The estate itself covers an area of 30.5 hectares, about half of which is native tropical rainforest. The average annual temperature here ranges between 16-25°C, with rainfall of 3500mm, plus unique terrain that creates an excellent microclimate pattern. To maintain ecological balance between coffee cultivation and the original forest, Roberto led his team to reorganize the plantation within the estate, ensuring coffee trees have reasonable planting density at altitudes between 1570 and 1770 meters. Due to the rich vegetation species in the estate, the owner transplanted local banana, avocado, and cedar plants next to the coffee trees to provide denser shade effects.

Origin of the Ironman Geisha Name

The owner of Aurora Estate is Roberto Brenes, who previously served as the president of the Central Bank of Panama and purchased this estate after retirement. He is passionate about triathlon. Therefore, he named one batch of Geisha coffee beans from Aurora Estate "Ironman."

The Aurora Estate Geisha beans that won the 2013 BOP championship used washed processing, so the domestic coffee market habitually refers to Aurora Estate's washed-processed Geisha coffee beans as "Ironman Geisha." Today's Aurora Estate not only has an astonishing record of awards but is also world-renowned for the premium Geisha it produces annually.

On the other hand, when the estate participated in the 2014 BOP competition, a natural-processed Geisha coffee bean achieved tenth place. To distinguish it from Ironman Geisha, this batch of natural Geisha was named Camilina after the owner's most beloved granddaughter.

Afterward, Aurora Estate called each year's washed batch of Geisha coffee beans "Ironman Geisha," while the natural-processed batch of Geisha coffee beans was called Camilina Geisha.

In 2022, Aurora Estate's Ironman Geisha once again won the BOP competition championship in the washed category. Before this, FrontStreet Coffee acquired the new season's Camilina natural Geisha coffee beans from this estate.

FrontStreet Coffee: Panama Aurora Estate Geisha

Region: Panama · Volcán Region
Estate: Aurora Estate
Altitude: 1500-1700 meters
Variety: Geisha
Processing Method: Natural

Aurora Estate is also very meticulous about the processing of natural coffee. When the harvest season arrives each year, the estate arranges for workers to select coffee cherries with optimal ripeness for manual picking, which ensures the fruits have higher sweetness. The fresh fruits are then promptly transported to the nearby processing plant and evenly spread on raised drying beds with shade cloths. Depending on weather conditions, the entire process takes approximately 25-30 days. The dried parchment beans are placed in a cellar designed to isolate moisture for a period of rest before hulling. The purpose of this is to give the coffee higher cleanliness.

Before natural drying, workers pick perfectly ripe Geisha coffee cherries and evenly spread them on raised beds, providing careful attention to ensure each fruit dries evenly. Because it's natural-processed with whole fruit, the sugars from the fruit pulp give Aurora Estate's natural Geisha more pronounced sweetness and richer flavors.

Therefore, FrontStreet Coffee used medium roast, preserving the delicate fruit acidity while making the coffee's taste fuller and more aromatic. When brewing by pour-over method, it's recommended to use medium-fine grind (granulated sugar size/80% pass-through rate with Chinese #20 standard sieve), then brew with 90-91°C water, with a coffee-to-water ratio of 1:15.

Place the filter paper in a V60 dripper, pour water to wet the filter paper and make it fit better. Pour in the coffee grounds and tap gently to distribute the powder layer evenly. For the first pour, gently inject 30g of water for blooming, with a blooming time of 30 seconds. For the second pour, inject to about 125g of water, moving in steady, even outward circles. Then wait for the coffee liquid to drop, and when it drops to half, inject the final pour to 225g. Wait for all the coffee to finish dripping—generally, the total extraction time is around 2 minutes.

Aurora Estate Natural Geisha Coffee Bean Flavor: The first sip reveals floral-like fragrance, followed by the intense fruit aroma of ripe strawberries, guava, and pineapple. The sweetness is particularly prominent. As the temperature slightly drops, berry-like sweet and sour notes of blueberries, cherries, and grapes begin to emerge. After swallowing, you can still feel an oolong tea-like aftertaste. The mouthfeel is very smooth, with a clear and persistent finish that makes you eager to take the next sip.

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