Recommended Powder-to-Water Ratio for Panama Mamacata Manor Green Roof Typica Hand-Pour Coffee

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Panama Bouquete Mamacata Greentiptypica Washed

BOP's Constant Winner

The estate owner mentioned that this batch contains Geisha components.

Panama Boquete Mamacata Estate Typica Washed

Flavor Description:

Delicate fruit acidity with elegant floral aromatics. The entry presents rich sweetness reminiscent of maple syrup and caramel pudding, while maintaining a smooth texture and abundant flavor complexity. Additional notes of sweet citrus, melon, and raisin emerge with each sip.

Panama Coffee - Mamacata Estate Typica [Geisha Spirit]

(Contains Geisha components with rich floral aroma) Washed processing

Compared to other ancient estates, Mamacata Estate, established in 1997, is relatively young. While lacking long historical heritage, estate owner José himself holds Q Grader certification, allowing Mamacata to focus more intensely on coffee cultivation technical capabilities. The estate has become renowned for producing uniquely flavored coffee beans and stands as a BOP constant winner. The estate is situated in the Chiriquí region of Boquete, with an average annual temperature between 13-26 degrees Celsius and approximately 4000mm of annual rainfall. Combined with nutrient-rich volcanic ash soil, this creates an environment exceptionally suitable for coffee cultivation.

The Typica variety containing Geisha components emits delicate and elegant floral aromatics. The entry presents rich sweetness reminiscent of maple syrup and caramel pudding, while maintaining a smooth texture and abundant flavor complexity. Additional notes of sweet citrus, melon, and raisin emerge with each sip.

How to Brew Panama Coffee [Mamacata Estate Greentip Typica] Perfectly?

FrontStreet Coffee pour-over reference: Weigh 15g of [Mamacata Estate Greentip Typica] coffee grounds and pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, extracted with a V60 dripper.

Using the hot water from the pour-over kettle, draw clockwise circles centered on the middle of the filter. Start timing when brewing begins, reaching 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, perform the second pour. During the second pour, as before, draw clockwise circles centered on the middle of the filter. Avoid letting the water flow hit where the coffee grounds meet the filter paper to prevent channeling effects.

When pouring to the outermost circle of coffee grounds, leave one circle, then continue brewing circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

| Cold Brew [Mamacata Estate Greentip Typica]

FrontStreet Coffee cold brew [Mamacata Estate Greentip Typica] reference:

Panama Coffee [Mamacata Estate Greentip Typica], light-medium roast, BG grinder setting 4B, grinding level 3, 20g beans, 87°C water temperature, bloom for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473