How to Drink Panama Boquete Jasmine Estate Pour-Over Coffee_Correct Panama Pour-Over Coffee Drinking Method

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Casa Ruiz, a renowned Panamanian coffee brand and cooperative, was established in 1979 as one of the most famous cooperatives in the Boquete region of Chiriqui Province. Located in the valley surrounding the Baru Volcano, the family business has been passed down through three generations and now includes over 300 small family farms and estates as partners in cultivation, processing, and marketing. The member estates mostly have histories spanning a century, including brands such as Berlina, Maunier, Panamaria, and Cafe Ruiz.

Located in the same Chiriqui district as the famous Hacienda La Esmeralda, the Maunier Estate (Jasmine Estate) farm was sold to the renowned Panamanian Casa Ruiz coffee company in 1985. The farm cultivates various different varieties, primarily consisting of 40% Caturra, 30% Bourbon, 25% Typica, and 5% Catuai. All coffee is shade-grown without chemical fertilizers, with many details reflecting environmental care. It stands as one of Casa Ruiz's outstanding brand farms that participate in Panama coffee competitions.

Property Characteristics

• Farm Name: Maunier Estate (Jasmine Estate)
• Region: Boquete
• Location: Eastern slopes of Volcan Baru
• Country: Panama
• Grade: SHB
• Farm Size: 17 Hectares
• Altitude: 1,400-1,700 meters
• Annual Precipitation: 3700 mm
• Soil: Volcanic clay
• Type of Shade Trees: Inga trees, orange trees, tangerine trees, lemon trees, etc.

Coffee Characteristics

• Flowering Period: March - June
• Harvest Period: December - January (once a year)
• Varieties: Mixed cultivation of Caturra, Yellow Catuai, Typica, Bourbon, etc.
• Processing System: Wet Processed

How to Brew Panama Jasmine Estate Coffee

FrontStreet Coffee Pour-over Reference: Weigh 15g of Jasmine Estate coffee beans and grind them to a medium coarseness - slightly coarser than table salt. We use a BG grinder setting of 5R (60% standard sieve pass rate) with water at 90°C, using a V60 dripper for extraction.

Pour hot water from the pour-over kettle in clockwise circles starting from the center 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. Like the first pour, pour in clockwise circles from the center of the filter, avoiding the areas where coffee grounds meet the filter paper to prevent channel effects.

Leave a circle of space when pouring to the outermost ring of the coffee grounds, then pour in circles back toward the center. By 2 minutes and 20 seconds, the coffee should reach 220g, completing the brewing process.

Cold Brew Jasmine Estate

FrontStreet Coffee Cold Brew Jasmine Estate Reference:

Panama Jasmine Estate coffee, light-medium roast, BG grinder setting 4B, grind level 3. Use 20g of beans, 87°C water temperature, pre-infuse for 3 minutes in a Chemex, then cold brew with ice water. Total water volume: 200ml.

Important Notice :

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