How Many Times Can You Brew Panama Don Pachi Estate Natural Catuai? Recommended Pour-Over Ratios

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BOP Best of Panama Winning Estate: Elida Estate Don Pachi Estate African Bed Natural Catuai Micro-lot Specialty Coffee

Origin: Baru, Boquete, Panama

Processing Mill: Elida Estate

Altitude: 1,700 - 1,800 M

Variety: Catuai

Processing Method: African Drying Bed Natural

Harvest Year: 2017 / 2018

Roast Level: Light - Medium

Flavor Notes: Red Wine • Preserved Fruit Sweetness • Tropical Fruits

As the sister brand to Elida Estate, Don Pachi Estate is also managed and operated by the Lamastus family. Compared to the renowned Elida Estate, Don Pachi Estate, with its smaller production volume, appears more mysterious. Located in the Panama coffee-growing region of Boquete, Don Pachi Estate lies on the southern side of the Baru Volcano National Park area, allowing it to maintain a pristine ecological environment. Baru Volcano is one of the highest volcanoes in Central America, and due to altitude variations, the entire volcanic region features seven or more distinct microclimate environments.

Don Pachi Estate primarily cultivates Geisha and Catuai coffee varieties, with coffee growing areas situated at an altitude of around 1,800 meters. Such altitude ranks among the highest in Panama's coffee-growing regions. It is precisely these geographical conditions that provide coffee trees with an exceptional high-altitude environment featuring significant day-night temperature variations. The growing area maintains consistently low temperatures, with fertile soil rich in organic matter. Additionally, even during dry seasons, clouds and mist persist, and primitive forests provide shade. Consequently, the maturation cycle of coffee cherries can be extended by approximately one month, allowing sweetness to develop more fully. This results in unique flavors, a long-lasting aftertaste, and a clean mouthfeel that leaves an endless impression.

In recent years, Don Pachi Estate has achieved remarkable success in the BOP Best of Panama competition, rising to prominence. In 2016, during the Japan Barista Championship, barista Suzuki Kiuki from Maruyama Coffee won the championship using Don Pachi Estate's washed Geisha.

This batch of Catuai was processed using the African raised-bed natural drying method. Under a light-medium roast, it exhibits clean, elegant red wine aroma, preserved fruit sweetness, and tropical fruit flavors.

How to Brew Panama Don Pachi Estate Natural Catuai Coffee

FrontStreet Coffee Pour-over Reference:

Weigh 15g of Don Pachi Estate Natural Catuai coffee grounds, pour into a grinder and grind to medium coarseness. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 90°C, and V60 filter for extraction.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the filter. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, begin the second pour. For the second pour, as before, pour in clockwise circles centered on the middle of the filter. Avoid pouring water onto the area where coffee grounds meet the filter paper to prevent channeling effects.

Leave one circle when pouring to the outermost layer of 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 Don Pachi Estate Natural Catuai

FrontStreet Coffee Cold Brew Don Pachi Estate Natural Catuai Reference:

Panama Don Pachi Estate Natural Catuai, light-medium roast, BG grinder setting 4B (grind level 3), 20g beans, 88°C water temperature for a 3-minute bloom, Chemex brewer, then cold brew with ice water, total water volume 200ml.

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