Panama Chiriqui Province | Flavor Profile and Brewing of Santa Maria Estate SHB Natural Caturra

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Panama Chiriqui Province | Santa Maria Estate SHB Natural Caturra: Flavor and Brewing

Santa Maria Estate was founded in 1950 by the late Urbano Santa Maria. Initially, it cultivated tall varieties including Typica, Bourbon, and Mundo Novo. In 1980, due to health reasons, Urbano entrusted the estate's management to his son, Jose Luis. As the second-generation owner, Jose Luis planted the dwarf but higher-yielding Caturra variety, which now accounts for 80% of production. Currently, the estate is managed by the third-generation Edwin.

Santa Maria has emerged as this year's standout estate in Panama, defeating many established estates by securing third place in both the Washed Geisha category and the Natural Geisha category. The bidding price for washed Geisha reached $4,125/kg, while natural Geisha reached $5,418/kg. The non-bidding natural batch can be considered this year's best value Panama Geisha, offering impressive quality that lives up to its award-winning reputation, regardless of its favorable pricing.

The Santa Maria coffee farm is located in Paso Ancho, Cerro Punta, Boquete District, Chiriqui Province, Republic of Panama. The coffee plantation's lowest point is 1,564 meters above sea level, with the highest point reaching 1,946 meters. The farm covers a total area of 120 hectares, with 60 hectares planted with coffee varieties including Caturra, Typica or Criollo, and Geisha. The soil possesses special volcanic characteristics, combined with a certain amount of annual rainfall, producing coffee beans with exceptional aroma, acidity, and body across various high-quality Arabica varieties.

This farm was established in 1950 by its founder Don Urbano Santa Maria (RIP), who developed the coffee plantation and sold it to the Martins family, owners of Finca La Florentina S.A. near the England estate. Santa Maria began planting tall Arabica varieties such as Criollo, Bourbon, and Mundo Novo, planting 1,800 seedlings per hectare.

Due to health reasons, Santa Maria transferred management rights to his son in 1980, who continued agricultural operations and estate maintenance. He began planting dwarf but high-yield varieties like Caturra, which has become the farm's dominant variety, currently accounting for 80% of its production. In the 1990s, Edwin Santa Maria took over farm management, bringing new vitality that improved planting and production processes, helping increase productivity and significantly enhance coffee quality. He now represents the third generation of coffee farmers dedicated to their work.

Following the introduction of the Caturra variety to the farm, planting density increased to 3,600 plants per hectare when Caturra was replanted among other varieties. This created unique combinations across all batches, with this diversity leading to high-quality coffee and increased yield per hectare. The specialty coffee brand produced by the company is Santa Maria Estate Coffee.

The farm produces high-altitude specialty coffee (1,564-1,946 meters above sea level). This altitude produces high-quality coffee with all characteristics classified as specialty coffee SHB (Strictly Hard Bean) in international markets. The coffee is cupped by local and international experts, with the green label characterized by unique aroma, flavor, and body. Meanwhile, the cup profile shows chocolate flavors with medium to high acidity and a pleasant aftertaste. The farm seeks to apply environmentally friendly agricultural practices, such as using organic inputs and green label practices, prohibiting pesticide use, tree cutting, and hunting. Additionally, the farm preserves certain areas as forest protection zones that contain crystalline drinking water sources, providing water for cooperative families and the ecological processing plant.

Farm Information

Region: Tierras Altas, Seropunta, Chiriqui Province

Producer: Edwin Santa Maria

Harvest Year: 2016/17

Grade: SHB

Screen Size: Screen 16 and above

Variety: Caturra

Additional Information: Altitude 1,550-1,950 meters, annual rainfall 3,000-3,500 millimeters, shade-grown

Processing Method: Natural

Flowering Period: March-April 2016

Harvest Time: December 2016 - April 2017

Flavor Notes: Pineapple, mango, passion fruit, strawberry, stone fruit, orange, mixed tropical fruits

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal grinder setting 3.5

Brewing Method: Coffee-to-water ratio 1:15, using 15g of coffee grounds. First infusion with 25g of water for a 25-second bloom. Second infusion to 120g, then pause and wait until the water level drops to half before continuing. Slowly pour water until reaching 225g total, with extraction time around 2:00 minutes.

Analysis: Using a three-stage brewing method to clearly define the coffee's front, middle, and back-end flavors. Because the V60 has many ribs and drains quickly, pausing during pouring can extend extraction time.

Important Notice :

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