Pour Over Coffee Tutorial: Panama Santa Teresa Estate Natural Process Caturra _ How Much Water for 15g of Pour Over Coffee

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Today I'm sharing about this Panama coffee bean that I found in a coffee journal - issue number 12.3. It's a new addition to my collection - the Panama Natural from Santa Teresa Estate.

This Panama coffee bean is characterized by its gentle and delicate nature. It's fine and subtle, embracing your small flaws while giving you a full sense of security.

This Panama coffee bean features abundant sweetness, with fruit acidity and bitterness all intertwined within the sweetness, making them difficult to distinguish. It has a clean mouthfeel, elegant aftertaste, and overall harmony. While maintaining balance, it still possesses its own characteristics. It has a high fault tolerance, making it difficult to brew poorly. You won't get tired of drinking it multiple times, making it suitable as a daily staple.

Coffee Origin Information

Country: Panama

Region: Chiriquí Province, Santa Clara District

Estate: Santa Teresa

Varieties: Caturra, Catuai

Altitude: >1600m

Processing: Natural

Harvest: December - April

Natural processing is a very historical and mature processing method. The processing procedures of various producers are mostly similar, with the main workflow being: sorting impurities and defects - drying and dehydrating (on raised beds/ground) - using a huller to remove fruit skin and pulp - sorting and bagging. Therefore, I won't repeat the introduction of the process here. You can review some explanations about Yirgacheffe red cherry natural processing from our bean list说明书 for December.

Panama is located in Central America, sandwiched between Costa Rica and Colombia. It's a producing region that rabbits particularly like. Most estates' natural and honey-processed beans have a full mouthfeel and distinct flavor characteristics. I especially love that fruit fermentation flavor, though many friends think it tastes like Cantonese-style roast meat. This is just a matter of personal preference - to each their own.

Chiriquí is a province in Panama, located in the western part, belonging to a highland area. There is a Chiriquí volcano, making the region exceptionally rich in natural resources. There's a famous producing region called Boquete, which has a volcanic climate and is famous for aged fried dough twists - oh wait, I mean good coffee. We're not talking about it today. Instead, let's talk about a district on the west side of the volcano, with a very beautiful name - Santa Clara.

--I think my interest in geography only started developing in middle age--

Santa Teresa Estate is located in this region, with the geographical advantages of valleys and ridges, high altitude, and also provides generous welfare benefits for the coffee farmers within the estate. They can live and work in peace, which helps the estate owner father and daughter win more competition awards.

In Panama, most estates have strict management and excellent employee benefits, including free accommodation, dining, schools, etc., allowing coffee farmers to focus more on their work. Combined with uniquely advantageous geographical locations, producing good quality coffee comes naturally. Even more impressive is how they combine coffee estates with tourism, making it quite successful.

--Doesn't this feel like what life should be like--

The natural processed Caturra beans from Santa Teresa Estate have a rich mouthfeel, moderate acidity, obvious sweetness, high saturation, with a faint nutty flavor and waves of fermented aroma. It belongs to the rich fruit profile, making it an excellent choice for those who prefer something not too acidic and not too bitter.

Brewing Guide

How to brew Panama - Santa Teresa Estate Natural Caturra well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [Santa Teresa Estate Natural Caturra] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 4B, water temperature 91°C, and extract with a wave filter.

The hot water in the pour-over kettle should draw circles clockwise around the center of the filter as the center point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like before, draw circles clockwise around the center of the filter as the center point. The water stream should not hit where the coffee powder meets the filter paper to avoid channel effects.

When pouring the coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Cold Brew Geisha

FrontStreet Coffee Cold Brew [Santa Teresa Estate Natural Caturra] Reference:

Panama coffee Santa Teresa Estate Natural Caturra, light-medium roast, BG grinder setting 4B, grind level 3, 20g beans, 83°C water temperature, pre-infusion for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml.

Important Notice :

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