How to Pour-Over Panama La Valentina Estate Catuai Washed Coffee Beans - Catuai Washed Brewing Parameters

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Panama Coffee - Baru Volcano Boquete Region La Valentina Estate Catuai Washed

Panama La Valentina Catuai Washed

Region: Volcan Baru, Boquete

Estate: Finca La Valentina

Producer: Second-generation brothers of the Osorio family

Processing Method: Washed

Variety: Red Catuai

Altitude: 1500 to 1675 meters

Flavor: Subtle floral notes, plum, apricot, ginger-like aromatics, soft and light acidity, rich and solid drupe sweetness in the middle to late stages.

Jewish-born Mr. David Osorio was born in 1865 on the small island of Curacao in the southern Caribbean Sea. In 1915, he moved to the Boquete region of Panama and began his family's coffee business. In 2007, the second-generation family members Efraín Alberto Osorio Baxter and his brother took over the family's coffee estate. The estate name commemorates their mother Valentina Baxter de Osorio, closely connecting every member of the entire family and representing a coffee family's self-identity and intimacy.

Finca La Valentina covers approximately 12.5 hectares, making it a micro-sized estate in Panama (even smaller than the Aurora Estate's 31 hectares mentioned in the previous issue). According to the owner's account, 8.5 hectares are planted with common varieties from Typica to Red Catuai and Pacamara - everything one could wish for. After 2008, small portions began growing Geisha variety coffee, which now accounts for nearly half of the total. The estate's altitude ranges from 1500 to 1675 meters. Besides coffee cultivation areas, there are additionally 3.5 hectares of native forest and various fruit trees, including high-mountain cypresses, pines, and eucalyptus trees - a typical example of a self-sufficient estate.

Finca La Valentina's most widely recognized achievement came in 2011 when it won the championship honor at the Best of Panama competition with an impressive cupping score of 92.3 points. This victory not only defeated the then most representative and consecutive champion Hacienda La Esmeralda but also broke the year's highest record with a price of $70.25 per pound. In the following years, the estate achieved numerous excellent results, consistently qualifying for the final competition batches of Best of Panama, including 5th place in the Washed Geisha category in 2012, 10th place in the Washed Geisha category in 2013, 12th place in the Washed Geisha category in 2014, and 14th place in the Washed Geisha category in 2015.

In August 2016, the owner of Finca La Valentina specially visited Taiwan to hold a cupping session. During the process, Efraín shared many insights with us, such as flavor differences between varieties, detailed processing procedures, and the natural climate conditions of the estate area. From these, one could feel the owner's passion and dedication to the coffee business. This year, our company obtained the entire series from the estate and simultaneously launched five types of green beans with different varieties or processing methods. Each is a rare and wonderful work that should not be missed.

Awards for Washed Catuai:

• 24th place in Traditional Category, Best of Panama 2011
• 12th place in Washed Traditional Category, Best of Panama 2012
• 16th place in Washed Traditional Category, Best of Panama 2013

How to Brew Panama Coffee [La Valentina Estate Catuai Washed]?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [La Valentina Estate Catuai Washed] coffee powder, pour into a grinder for medium grinding. 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 cup for extraction.

The hot water in the pour-over kettle should circle clockwise with the filter cup center as the focal point, starting 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. During the second pour, just like before, circle clockwise with the filter cup center as the focal point. The water flow should not hit the area where coffee powder meets the filter paper to avoid channel effects.

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

| Cold Brew [La Valentina Estate Catuai Washed]

FrontStreet Coffee Cold Brew [La Valentina Estate Catuai Washed] Reference:

Panama Coffee [La Valentina Estate Catuai Washed], light-medium roast, BG grinder setting 4B, grind level 3, 20g beans, 87°C water temperature, steep for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml

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