Is Panama Santa Teresa Natural Geisha Better for Pour-Over or Cold Brew? How to Best Brew Geisha Coffee?

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Today, we're introducing the Panama coffee from Santa Teresa Estate, the perennial champion of the Best of Panama (BOP) competition.

We will officially launch the natural processed Geisha beans from this estate, which have received unanimous praise from "seasoned coffee enthusiasts."

Here are the details about this estate:

Panama Santa Clara Finca Santa Teresa Geisha & Catuai

Region: Santa Clara

Estate: Finca Santa Teresa

Altitude: 1400-1800m

Variety: Geisha

Processing Method: Natural

Grown at high altitude (1400-1800m) in rich, black, volcanic soil. The finca is located along a series of beautiful valleys and ridges, interspaced by live barriers, streams, and broad sections of virgin forest. Squirrel monkeys and many of the 600 species of birds in the area are often seen in and around the finca. Environmentally, all waste material associated with the production process is recycled as fertilizer or used as a fuel source for the operation of the coffee dryers on the farm. Water is recycled from the local stream and use has been approved by the Panamanian environmental agency.

Finca Santa Teresa is a boutique coffee farm and mill located high in the cloud forest of Panama. FST sits close to the border with Costa Rica and Panama's highest peak, the Volcan Baru. Adjacent is La Amistad National Park, a UNESCO World Heritage Site.

FST employs 20 full-time staff, which increases to approximately 100 during harvest season. Panama's labor rights standards are among the highest in Central America.

Additionally, FST provides free meals, medical care, accommodation, transportation, utilities, and education for all employees. FST absolutely does not use child labor. There is a school on the farm for the children of employees, with teachers provided through partnerships with NGOs. FST also provides school bus assistance for children commuting to school in the Volcan area.

The Perennial Champion of BOP

FST Batista Geisha Panama Volcan/Santa Teresa Estate

Natural/medium-light roast

Red wine, cinnamon, chocolate liqueur, maple syrup

How to Brew Panama Coffee [Santa Teresa Estate Natural Geisha]

FrontStreet Coffee pour-over reference: Weigh 15g of [Santa Teresa Estate Natural Geisha] coffee grounds, pour into a grinder and grind to medium coarseness - slightly coarser than table salt. We use BG grinder setting 5R (60% pass-through rate with standard sieve). Water temperature at 90°C, extracted with a V60 dripper.

Pour hot water from the pouring kettle in clockwise circles, starting from the center of the filter as the focal point. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, begin the second pour. For the second pour, continue as before - pour in clockwise circles with the center of the filter as the focal point, ensuring the water flow doesn't hit the area where the coffee grounds meet the filter paper to avoid channeling effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then continue pouring in circles toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g. The brewing process is complete.

Cold Brew [Santa Teresa Estate Natural Geisha]

FrontStreet Coffee cold brew [Santa Teresa Estate Natural Geisha] reference:

Panama coffee [Santa Teresa Estate Natural Geisha], light-medium roast, BG grinder setting 4B, grind level 3. Use 20g of beans, water temperature at 83°C, pre-infusion for 3 minutes. Use a Chemex, then continue with cold water extraction. Total water volume: 200ml.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473