How to Roast Panama Elida Estate Natural Process Typica Coffee Beans - Natural Elida Pour-Over Brewing Guide

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Introduction to Typica Variety

As FrontStreet Coffee knows, Arabica beans are the most widely used in coffee because their flavor and mouthfeel are the best among the three major varieties, making them the most popular! Arabica also has many coffee-derived varieties, such as the Typica variety. Inheriting the excellent genes of Arabica, it is also commonly used in specialty coffee.

01 | Region Introduction

Boquete Region

Boquete is a town in Chiriqui Province, located near the border between Panama and Costa Rica, close to the famous Baru Volcano. With its beautiful scenery, fertile and rich soil, the climate and soil are very suitable for producing high-quality coffee.

The microclimate in the highlands of Boquete, Panama, is a unique and important resource for specialty coffee in the Boquete region. This is due to Panama's east-to-west environment, which allows cold air currents to converge above 6,500 feet through the central mountains, creating various microclimates in the Boquete area. This makes the temperature and rainfall very suitable for plant growth, so coffee trees growing here are in excellent condition.

02 | Estate Introduction

Elida Estate

Panama's Elida Estate is located in the well-known specialty coffee producing region of Panama - Boquete. The total area of Elida Estate is 65 hectares, more than half of which is located within the Baru Volcano National Park. Only 30 hectares of the estate are used for planting coffee trees, while the rest remains primary forest. The coffee is grown at altitudes ranging from 1,670 to 1,850 meters, making it one of the two highest altitude coffee estates in Panama (the other estate with similar altitude is Carmen Estate located in Volcán Valley).

In such a high-altitude environment, low temperatures cause a delay in the maturation period of coffee cherries, about a full month later than the normal maturation period. The fertile volcanic soil provides sufficient nutrients for the coffee, and combined with the excellent microclimate brought by Baru Volcano, this enables Elida Estate to consistently achieve excellent results in cupping competitions.

Elida Estate mainly grows three varieties: Catuai, Typica, and Geisha. The processing plant is located halfway up the mountainside, allowing coffee to be transported to the factory for processing immediately after harvesting to ensure the quality of the coffee cherries is not affected. Of course, Elida's environment is also suitable for growing other high-quality temperate crops, especially tree tomatoes and some uncommon high-altitude fruits. Interestingly, the flavors of these fruits can often be found in Elida's coffee as well.

In addition to the unique high altitude and microclimate, the estate owner Mr. Wilford has put considerable effort into harvesting and processing. To achieve the highest standards, Elida Estate's coffee is only allowed to be hand-picked from the most mature coffee cherries (Ripe on Pinton). The high maturity of the fruit means the mucilage's sugar content is naturally high, which is the foundation for Elida's excellent flavor.

In addition to being extremely strict about coffee cultivation and processing, Mr. Wilford is also more rigorous than his peers in the "purification" of green beans after processing. For Panama Elida, after the green beans are processed, they need to undergo low-temperature resting for more than 5 months to remove grassiness, allowing the coffee's flavor to develop more balanced and fully. (Low-temperature resting is a green bean purification concept strongly promoted by coffee master George Howell since 2006. We found that while green beans from subtropical regions need to be stored at low temperatures, different processing methods and altitudes will change the low-temperature resting time. For Panama Elida, 5 months of low-temperature resting is optimal.)

Panama Coffee Green Bean Analysis

Typica is one of the oldest varieties of Arabica coffee trees discovered today, another being Bourbon. Arabica originated from Ethiopia, and this tree species still grows naturally in the local primary rainforest highlands today.

Typica beans are slender, the tree is tall, the fruits are oval-shaped, and the branches are slightly inclined. Typica has four slender branches that spread out at an inclination angle of 50-70 degrees. The coffee yield per tree is very low, but the cupping score is very high.

Panama Coffee Roasting Analysis

Roasting machine: Yangjia 600g semi-direct heat

Preheat the roaster to 170°C, set the damper to 3. After 30 seconds, adjust the heat to 140°C, keeping the damper unchanged. The temperature return point is at 1'25", adjust the heat once at 140°C. At this time, the bean surface turns yellow, the grassy smell completely disappears, and dehydration is complete. Adjust the heat to 110°C and the damper to 4.

At 8'45", ugly wrinkles and black spots appear on the bean surface, and the toast aroma clearly turns to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 9'07", reduce the heat to 90°C, adjust the damper to 4 (be very careful when adjusting heat, don't reduce it so much that there's no cracking sound). At 1'45" after first crack, unload at 190°C.

Cupping:

Dry Aroma: Caramel, roasted almonds, floral notes

Wet Aroma: Jackfruit, fermented wine aroma

Flavor: Smooth entry, with distinct flavors of raisins, peaches, oranges, melons, cane sugar, and caramel. Green tea-like mouthfeel, with high clarity.

Typica: This Typica coffee from Panama's Elida Estate uses natural processing. The medium roasting method maximally preserves the original high-quality acidity, with a rounded and solid mouthfeel.

Panama Elida Estate

Panama · Elida Estate

Region: Boquete, Panama

Estate: Elida Estate

Altitude: 1850 meters

Variety: Typica

Processing Method: Natural

How to Brew Panama Coffee [Elida Estate Natural Typica] Well?

V60 Dripper Structure Characteristics

The V60 dripper has a 60° conical shape. The conical angle allows coffee grounds to be concentratedly distributed. When pouring water, it also allows water flow to automatically converge toward the center of the dripper, ensuring sufficient contact time between water and coffee grounds, thereby achieving proper coffee extraction.

Additionally, the ribs on the inside of the V60 dripper extend clockwise in a spiral from bottom to top, creating enough space between the filter paper and dripper, allowing for good water flow. Combined with the large hole at the bottom, the water flow rate is relatively faster than many drippers. Because the V60 dripper's ribs are clockwise spiral, pouring water in a counterclockwise motion will slow down the water flow rate to some extent.

Kalita Three-Hole Dripper Structure Characteristics

The fan-shaped structure of the Kalita three-hole dripper makes the dripper wider at the top and narrower at the bottom, which is beneficial for water flow concentration. The wide, circular opening at the top allows coffee particles to be evenly distributed, reducing stacking conditions. The ribs on the wall of the Kalita three-hole dripper are evenly distributed in straight lines, with consistent spacing between ribs, creating enough space between the filter paper and dripper, which helps with exhaust and increases water flow speed. The bottom of the Kalita three-hole dripper has three small holes with smaller diameters, allowing for immersion-style coffee extraction.

Overall, the flow rate of the Kalita three-hole dripper is slower than the V60 dripper, but the structure of the Kalita three-hole dripper allows for more even distribution of coffee grounds than the V60 dripper, enabling uniform extraction.

FrontStreet Coffee Hand Brew Reference: Weigh 15g of [Elida Estate Natural Typica] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 6L (60% standard sieve pass rate), water temperature 90°C, V60 dripper for extraction.

Pour the hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins. Brew to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour for the second time. The second pour is the same as before, pouring in clockwise circles centered on the middle of the dripper. The water stream should not hit the area where coffee grounds meet the filter paper to avoid channeling.

Leave a circle when pouring to the outermost edge of the coffee grounds, then brew circle by circle toward the center. At 2 minutes 20 seconds, brew the coffee to 220g to complete the brewing process.

The V60 dripper with fast water flow, when brewing Panama Elida Estate coffee beans, can clearly taste a full juice sensation, with an overall relatively bright and clean profile. Meanwhile, the Kalita three-hole dripper with immersion functionality adds richness to the juice sensation, making the mouthfeel more complex. If you prefer a refreshing taste, you can use the V60 dripper. If you prefer more richness, you can use the Kalita three-hole dripper.

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