How to Make a Delicious Pour-Over with Panama Boquete Piedra de Sol Natural Caturra_ Piedra de Sol Estate Information

Panama's Finest: Finca Los Lajones Estate

The Finca Los Lajones estate in Panama boasts volcanic soil rich in minerals and organic matter, providing perfect conditions for coffee cultivation. At Los Lajones, the high-canopy sun-drying method is used to separate the husks. This processing method allows coffee cherries to naturally ferment, developing a syrup-like sweetness. The dried coffee cherries offer flavors of green apple, tamarind, fresh oak, and chamomile tea.

Los Lajones estate is situated on the slopes of Volcán Barú at an elevation of 1,750-2,400 meters. The farm spans 160 hectares total, with approximately 40 hectares dedicated to agriculture. Currently, 35 hectares are planted with coffee trees, 21 hectares are in production, and 14 hectares are dedicated to young trees aged 2-3 years (primarily Geisha and Pacamara varieties). Other varieties are used for producing dried coffee cherries.

In 1992, the farm was acquired by Graciano Cruz R. and his son. Previously, it was the estate of Alberto Rubio and had been primarily used for cattle ranching for many years. In the first year after purchase, the lower elevation areas gradually began planting coffee trees. Recently, the estate's focus has shifted to higher elevation areas, with Geisha being planted at elevations up to 2,100 meters.

Graciano Cruz R. is a full-time professional coffee farmer who lives at the foot of Volcán Barú, just minutes away from his farm and the marketplace. He is also a certified Q cupper, MBA graduate, director of many projects, father of two sons, surfer, and most importantly, an advocate for producing high-quality coffee using minimal natural resources.

Panama Boquete Las Lajones Catuai Natural Lot #14

The estate owner is Graciano Cruz, known as the king of Panama honey processing and a pioneer of natural processing methods.

Panama Coffee Boquete Las Lajones/Los Lajones Estate Catuai Natural Lot #14

Los Lajones is located in the Boquete growing region of Panama, situated between two volcanic lava flows. This microclimate area experiences very distinct rainy and dry seasons. May to December is the rainy season, while January to April remains quite dry due to continuous Pacific Ocean sea breezes that block Caribbean mist and rain. These perfect climatic conditions allow Los Lajones to focus on honey and natural coffee processing methods.

The estate covers 160 hectares, with 35 hectares planted with coffee trees, 14 hectares with coffee seedlings, 40 hectares for agricultural cultivation, and the remainder consisting of forest and operational areas. Los Lajones was also Panama's first organically certified estate. The first fundamental step in Los Lajones' honey processing method is selecting 100% ripe coffee fruits, then washing and removing the pulp. The beans, still covered in mucilage, are placed on African drying beds made from local bamboo and sun-dried for 10-12 days until the green beans reach an 11% moisture content. During this process, the mucilage attached to the coffee parchment interacts with the green beans, not only directly affecting the coffee's sweetness but also indirectly enhancing the fruit flavors and acidity in the coffee.

How to Brew Panama Los Lajones Natural Catuai

FrontStreet Coffee Pour-over Reference:

Measure 15g of Los Lajones Natural Catuai coffee powder and grind it to a medium level - slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate). Water temperature at 90°C, extraction with V60 dripper.

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

Leave one circle around the outer edge of the coffee grounds when pouring to the outermost circle, then pour back toward the center circle by circle. At 2 minutes and 20 seconds, brew the coffee to 220g. The pour-over brewing is complete.

Cold Brew Los Lajones Natural Catuai

FrontStreet Coffee Cold Brew Reference:

Panama Coffee Los Lajones Natural Catuai, light-medium roast, BG grinder setting 4B, grind level 3. Use 20g of beans, water temperature 87°C, bloom for 3 minutes in a Chemex, then cold brew with ice water, total water volume 200ml.

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