How to Pour Over Panama Boquete Garrido Estate Coffee_14-Day Slow Natural Coffee Flavor Characteristics

Panama Coffee - Boquete Garrido Estate Special Batch | Special Processing Method

14 days / Shade-dried / Slow-dried / Natural

Panama Boquete

Panama · Boquete

Garrido Estate

Flavor Description: 87.5 Black raisins, California black figs, red-fleshed grapefruit, honeydew melon, raspberry, high body, clean, black cherry, plum

The first time I tasted this Panama bean, I felt it was full of rich fruit sweetness. The aroma of honeydew melon, on careful discernment, reveals red-fleshed grapefruit, raspberry, black cherry, and plum: complex yet simple. Trust yourself; what you taste is what you get.

Panama · Boquete Garrido Estate

Shade-dried slow natural for 14 days, undergoing slow fermentation.

When smelling the dry aroma immediately after grinding, you can perceive the fragrance of California black figs and honeydew melon.

After brewing and slurping, it presents rich tropical fruit flavors including black raisins, red-fleshed grapefruit, raspberry, black cherry, and plum.

Overall sweet-and-sour balance, clean with high body.

How to Brew Panama Coffee [Boquete Garrido Estate] Perfectly

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

Using hot water from the pour-over kettle, draw circles clockwise with the center of the dripper as the focal point. Start timing when brewing begins, brew to 30 g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour water for the second time. During the second pour, draw circles clockwise around the center of the dripper just as before. The water stream should not hit the area where the coffee grounds meet the filter paper, to avoid channeling.

When brewing the grounds out to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220 g to complete the process.

Cold Brew [Boquete Garrido Estate]

FrontStreet Coffee cold brew [Boquete Garrido Estate] reference:

Panama coffee [Boquete Garrido Estate], light-medium roast, BG grinder setting 4B, grind level 3, 20 g of beans, 87°C water temperature, bloom for 3 minutes, use a Chemex pot, then cold brew with ice water, total water volume 200 ml.

FrontStreet Coffee Recommendation

If a slow, shade-dried natural Panama like this one appeals to you, FrontStreet's Panama Boquete Geisha is the natural next step. Grown at about 1,600 meters on the fertile volcanic-ash soils of Boquete, where the mountains are often veiled in cloud, the days humid and the nights cool, it is an estate-level entry Geisha that lets you taste the classic Panama orange-and-honey profile at a friendly price: the variety's jasmine florals, green tea, honey, and citrus-orange notes, with fine, distinct layers.

For a Geisha-blend option that shows the same Boquete terroir, FrontStreet's Panama Washed Butterfly is made from three varieties, Geisha, Caturra, and Catuai, with high-quality washed Geisha accounting for about 70%. Grown on the volcanic slopes of the Baru region in Boquete, where abundant rainfall and a wide day-night temperature swing combine with volcanic-rock soil and careful picking and processing, it performs beautifully in body, citrus acidity, and Geisha jasmine aroma, and works well for both pour-over and cold brew.

To brew it in a V60, FrontStreet suggests a medium-fine grind (about 78% pass-through on a Chinese-standard #20 sieve, roughly fine granulated sugar) and 91°C water. Use 15 g of coffee at a 1:16 ratio in three stages: a 30 g bloom for 30 seconds, a gentle centered circling pour to 125 g, then, once the bed has drawn down to about halfway, a continued pour to 225 g, for a total extraction of about 2:10-2:20.