Introduction to Flavor, Taste, and Quality Characteristics of Panama Carmen Estate Geisha Coffee Beans

Panama Carmen Estate Geisha - What is the flavor profile of the Geisha variety? Is Geisha coffee the best?

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Carmen Estate is located in the Portobelo Valley at an altitude of 1,700 meters, bordering Costa Rica, and is considered one of Panama's most important coffee-growing regions. Carmen Estate is run by the third-generation Franceschi family, who have been producing high-quality Arabica coffee beans for over 50 years, and have recently applied all their rich expertise to cultivating exquisite Geisha beans. The volcanic soil of the Volcano Valley, ideal drainage, and optimal climate conditions produce coffee with distinctive floral, chocolate, caramel, and various forest fruit flavors.

For over 50 years, Carmen Estate has been producing and exporting high-quality Arabica coffee. Carlos Aguilera is the third-generation owner of the single estate and mill established in 1960 by his grandparents Efrain and Carmen Franceschi. Carmen Estate produces 1,200 bags (60 kilograms each) of uniquely characterized green coffee beans annually.

The coffee plants grow on steep slopes under century-old rainforest vegetation, with natural springs and streams running through the property, providing excellent habitat for local wildlife.

The safety and healthy conditions of workers and their families, as well as environmentally friendly production practices such as integrated pest management, soil conservation, natural water resource protection, waste management, and ecosystem protection, are all part of their contribution to sustainable farm management.

Carmen Estate provides a high degree of consistency in coffee quality year after year. Proof of this is that in recent years, they have consistently been ranked in the top five of multiple professional cupping competitions.

Carmen Estate Location and Growing Conditions

Carmen Estate is located in the Volcano Valley section of the Baru Volcano region in Panama, near Boquete. The valley is considered Panama's most important coffee-growing area due to its high altitude, dense vegetation, volcanic soil, and diverse microclimates. Cool, frost-free nights combined with dry, sunny days create ideal coffee-growing conditions. The farm's coffee is grown at an altitude of 5,600 feet. The variety is Caturra, which is shade-grown.

Carmen Estate is a family farm under the current leadership of Carlos Aguilera. They produce approximately 1,200 bags of green coffee annually, including Catuai, Caturra, and Typica varieties, but this coffee is exclusively Caturra. The coffee is harvested from December to March and is hand-picked by the indigenous Panamanian Ngöbe people. Processing is fully washed, followed by sun-drying and mechanical drying on the farm. Carmen Estate practices strict agricultural and environmental standards; more than half of the farm is covered with native trees, naturally shading the coffee.

Awards and Recognition

Carmen Estate has won numerous awards, including:

• Best of Panama 2010 - 4th place (88.35 points)
• Best of Panama 2007 - 5th place (88.96 points)
• Best of Panama 2007 - 5th place (89.35 points)
• Best of Panama 2006 - 3rd place (89.71 points)
• Rainforest Alliance Cupping Quality 2006 - 2nd place (88 points)
• Best of Panama 2005 - 3rd place (92.54 points)
• Rainforest Alliance Cupping Quality 2005 - 1st place (90.75 points)
• Best of Panama 2003 - 3rd place (88.05 points)

Coffee Details

Varieties: Caturra, Catuai and Geisha

Processing: Washed and Natural

Flavor: Complex aroma with notes of caramel, honey, fruit, toasted grains, and chocolate. Bright, intense acidity gradually sweetens with a long, lingering aftertaste.

FrontStreet Coffee's Recommended Brewing Method:

• Dripper: Hario V60
• Water Temperature: 91°C
• Grind Size: Fuji Royal grinder setting 3.5
• Brewing Method: 1:15 coffee-to-water ratio, 15g coffee grounds. First pour 25g of water for 25s bloom. Second pour to 120g, then pause. Wait until the water level drops halfway, then continue pouring slowly until reaching 225g total. Extraction time approximately 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, pausing the pour can extend the extraction time, allowing better extraction of the nutty and chocolate flavors in the later stages.

Important Notice :

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Tel:020 38364473