Panama Chiriquí Province | Finca Mama Cata GARRIDO'S | The Flavor of Washed Typica and Caturra

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Chiriquí Province, Panama | Mama Cata Estate GARRIDO'S | What are the flavors of washed Typica and Caturra?

Mama Cata Estate was officially established in 1997. Although it doesn't have a long historical legacy, the estate owner José David Garrido Pérez himself holds Q Grader certification and is full of passion, focusing more intently on coffee cultivation technical capabilities to produce unique coffee beans. They often become one of the consistent winners in the Best of Panama competition.

Mama Cata Estate is located in Boquete, the famous coffee-producing region in western Panama. They have their own dry mill in Boquete for operations such as hulling, grading, packaging, and transportation. Mama Cata Estate is a young estate. The owner Garrido, Jose David Garrido, founded Mama Cata Estate in 1997 with his passion for coffee and commitment to quality. The estate's name comes from the family's matriarch. The estate's altitude ranges from 1,550 to 1,700 meters, with an average temperature between 15-27 degrees Celsius. The fertile volcanic ash soil combined with 3,000 millimeters of annual rainfall gives Mama Cata Estate natural advantages.

Garrido Jose David Garrido has made many efforts to improve the estate's processing and quality control, including batch processing based on harvest dates and conducting cupping. In addition to harvest time, Mama Cata also uses GPS positioning systems to differentiate batches by growing area. By utilizing data obtained through these technologies, combined with statistical methods, Mama Cata can manage information regarding varieties, soil types, the health status of each coffee tree, and yield, effectively responding to changes that might negatively impact coffee quality. This also allows their coffee to consistently win awards in the Best of Panama competition.

The most critical factor in coffee harvesting is the ripeness of coffee cherries. GPS system-related technologies can help determine which areas' coffee cherries are ready for harvest and track the post-processing of each batch of coffee cherries, such as pulp removal and drying. They even set up climate monitoring systems on the concrete drying grounds to adjust sun-drying time according to weather conditions. When customers place orders, routine operations such as hulling, grading, and cupping are performed based on batch records. The secret to continuous improvement in post-processing each year lies in Mama Cata's management using advanced technology and their diligent and responsible attitude. Especially, estate owner Garrido Jose David Garrido combines passion for coffee with innovative technology, allowing each season's coffee cultivation to achieve excellent quality!

This washed batch is a mixed batch of Catuai, Caturra, and Typica. When lightly roasted, the dry aroma reveals nutty and brown sugar sweetness, with orange peel acidity in the later stages and a faint cocoa aroma. After adding hot water, the wet aroma's fruit acidity transforms into bright lime and green apple acidity, bringing out soft nutty cream fragrance. The mouthfeel is smooth and oily, with citrus and green apple sweet-sourness, and persistent brown sugar sweetness. As the coffee temperature decreases, plum and pineapple dried fruit sweet-sourness emerge, with a subtle fresh herbal plant feeling, and a smooth clean aftertaste.

When medium-dark roasted, the dry aroma has pine, roasted almonds, cocoa, and caramel notes. The wet aroma's chocolate bittersweetness becomes more obvious, with roasted almond fragrance bringing out a subtle tobacco sweetness. The mouthfeel is thick and smooth, with persistent caramel sweetness. The aftertaste has sweet spices and cocoa aroma. As the temperature decreases, the walnut aroma becomes more pronounced, with some smoked longan burnt sweetness, bringing a full sense of happiness when drinking!

Historical Competition Batches:

2015 PA-EN-10 Geisha Mama Cata Natural
2015 PA-EW-03 Geisha Mama Cata FW
2014 PA-GW-01 Mama Cata Geisha FW El Arenal
2014 PA-GW-16 Mama Cata Geisha Arenal Honey
2014 PA-TN-06 Mama Cata Typica Natural
2013 PA-G-12 Mama Cata Geisha F.W.
2013 PA-G-15 Mama Cata Geisha Honey
2013 PA-T-12 Mama Cata Lote No. 3
2012 PA-N-02 Mama Cata Geisha Natural
2012 PA-T-11 Mama Cata
2011 PA21 Mama Cata V B
2010 PA-11 Mama Cata # 1
2010 PA-15 Mama Cata # 2

Flavor Description:

The dry aroma has citrus, almond, and floral notes. When sipped, there are citrus, orange, fresh bergamot aromas and gentle floral notes in the mouth, with sweet peach and black tea emerging in the later stages. The texture is clean and sweet, with a delicate and elegant washed flavor.

FrontStreet Coffee Recommended Brewing:

Dripper: Hario V60
Water Temperature: 90 degrees Celsius
Grind Size: Fuji grinder setting 3.5
Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee. First pour 25g of water, bloom for 25 seconds. Second pour until 120g of water, then stop pouring. Wait until the water level in the coffee bed drops to halfway, then continue pouring slowly until reaching 225g of water. Extraction time around 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 faster, stopping the pour can help extend extraction.

Important Notice :

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