Bidding for 2018 Best Panama BOP | Santamaría Estate Geisha Fine Natural Process

Brewing Guide for 2018 Best of Panama BOP | Santamaría Estate Geisha Natural Process GN08

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Santamaría Estate

The Santamaría Estate coffee farm is located in Paso Ancho, Cerro Punta, Boquete District, Chiriquí Province, Republic of Panama. The coffee-growing farm ranges from 1,564 to 1,946 meters above sea level. The total farm area is 120 hectares, of which 60 hectares are planted with Caturra, Typica or Criollo, and Geisha varieties of coffee. The soil has special volcanic characteristics, combined with a certain amount of annual rainfall, producing high-quality Arabica coffee beans with very special aromas, acidity, and body.

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

Due to health reasons, Santamaría Sr. transferred the estate management to his son in 1980, who continued agricultural cultivation and estate maintenance. He began planting dwarf but high-yield varieties such as Caturra, which has become the dominant variety on the farm, currently accounting for 80% of its production. In the 1990s, Edwin Santamaría took over farm management, bringing new vitality to the farm, improving planting and production processes, which helped increase productivity and significantly improve coffee quality. It is already the third generation of coffee farmers dedicated to their work. Due to the introduction of the Caturra variety on the farm, when Caturra was replanted among high-altitude varieties, planting density increased to 3,600 plants per hectare. This created unique combinations in all batches, and this diversity at the time led to high-quality coffee and increased yield per hectare. The brand of specialty coffee produced by the company is StaMaría Estate Coffee.

The farm produces high-altitude specialty coffee (1,564 to 1,946 meters above sea level). Coffee produced at this altitude has excellent quality, possessing all the characteristics of specialty coffee SHB (Strictly Hard Bean) listed in international markets. The coffee is cupped by local and international experts, characterized by its unique aroma, flavor, and body. Meanwhile, the cup profile shows chocolate notes with medium to high acidity and a pleasant aftertaste. Environmentally friendly agricultural practices are being applied, such as organic agricultural products, with no use of pesticides, tree cutting, or hunting allowed. Additionally, the farm preserves certain areas as forest reserves, which have crystalline drinking water sources that provide water for cooperative families and ecological processing plants.

FrontStreet Coffee Recommends Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Rokou grinder setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g coffee grounds. First pour 25g water for 25s bloom. Second pour to 120g water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Extraction time approximately 2:00.

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

Important Notice :

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