Panama Don Julian Estate Typica Pour-Over Reference_How to Segment Don Julian Coffee in Pour-Over

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Among the local estates in Panama, one Asian lady stands out in particular. She is Kang Heakyung, the owner of Don Julian Estate. This estate is also located in the Boquete region of Panama, at an altitude of 1650 meters. With its excellent regional fertile volcanic soil, unique microclimate, superior varieties, and sound cultivation techniques, it produces flavor profiles that astonish the world. This year, it also won first place in the traditional category of the Best of Panama competition.

The emerging delicious variety "Pacamara," which has gradually gained prominence in international cupping competitions in recent years, is actually a hybrid variety cultivated in El Salvador in 1958. It inherits the large size and rich acidity of Maragogype and the aroma and sweetness of the Bourbon variety Pacas, thus producing an outstanding variety with unique flavors, excellent acidity, delightful sweetness, and a robust body.

Pacamara Variety

Her coffee has not been formally introduced to the Asian market, but green bean buyers from Taiwan, Japan, and Korea pre-order it annually, causing it to sell out every year.

Don Julian Estate

Don Julian Estate is located in Boquete, Panama. This region is volcanic, making the soil very suitable for growing coffee trees. The temperature remains consistent throughout the year at 22-25°C during the day and 15-18°C at night. Six months of the year are the rainy season (the coffee growing period), and the remaining six months are the dry season (the coffee maturation period), making it the most ideal climate for coffee.

Don Julian Estate maintains strict control over green bean harvesting and the estate's ecological environment, achieving remarkable results in the Panama green bean competitions (BOP events) over the years. It stands shoulder to shoulder with other world-class estates.

Estate Award Records

• 2017 Best of Panama Competition - Natural Category First Place (Pacamara)
• 2016 Best of Panama Competition Third Place
• 2015 Best of Panama Competition - Traditional Natural Category First Place (Typica)
• 2014 Best of Panama Competition - Natural Category First Place (Pacamara)
• 2014 Best of Panama Competition - Traditional Category First and Second Place (Pacamara)
• 2013 Best of Panama Competition - Traditional Category First Place
• 2012 Best of Panama Competition - Traditional Category Second Place
• 2011 Best of Panama Competition Sixth Place
• 2010 Best of Panama Competition Eighth Place
• 2009 Best of Panama Competition Third Place
• 2008 Best of Panama Competition Fifth Place

How to Brew Panama Coffee [Don Julian Estate Typica] Well?

FrontStreet Coffee's pour-over reference: weigh 15g of Don Julian Estate Typica coffee powder, pour into a grinder for a medium grind. The ground particles should be slightly coarser than table salt. We use a BG grinder setting 5R (standard sieve pass rate 60%), water temperature 90°C, extracted with a 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. Brew the coffee to 30g in 15 seconds, then stop pouring. When the time reaches 1 minute, pour the second time. During the second pour, as before, pour in clockwise circles centered on the middle of the dripper. Avoid pouring water on the area where the coffee powder meets the filter paper, to prevent channeling.

When the coffee bed reaches its outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the process.

Ice Brew [Don Julian Estate Typica]

FrontStreet Coffee's ice brew [Don Julian Estate Typica] reference:

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

FrontStreet Coffee Recommendation

Panama's coffee regions lie in the west of the country, across Boquete, Volcan, Santa Clara, and Piedra de Candela, with Boquete and Volcan the best known. Both sit within the Chiriquí highlands, right in the heart of the coffee belt, with fertile volcanic soil and old-growth forest — and it is the mist that gathers between Boquete's mountains, the humid days and cool nights, and the rich soil brought by the Barú volcano that make the region so suited to Geisha. If you are tasting Panamanian specialty coffee for the first time, the FrontStreet Boquete washed Geisha is an estate-level entry point: grown at 1,600 meters in fertile volcanic ash soil, it develops a rich aroma and, in the cup, the jasmine florals, green tea, honey, citrus, and orange that define Geisha.

For a different expression of the same terroir, the FrontStreet Panama washed Butterfly carries half Geisha lineage, blended from Geisha, Caturra, and Catuai and grown in the Barú volcano area of Boquete. The area's distinctive microclimate brings abundant rainfall and large day-night temperature swings, and the volcanic rock soil, careful harvesting, and fine processing give this coffee an impressive body, citrus acidity, and Geisha jasmine aroma — it works beautifully for both pour-over and cold brew. At the very top of the range is the FrontStreet Emerald Estate Red Label Geisha: the estate that both discovered and promoted Geisha flavor, Emerald divided its land by altitude and cupping to create the Red, Green, and Blue Label grades we know today, and the Red Label is harvested from a single plot above 1,700 meters and must cup at 91 points, offering a refined orange-blossom honey character.

Beyond Geisha, the FrontStreet Diamond Mountain comes from a star brand under the Emerald Estate, based mainly on the Caturra and Catuai varieties. Its green beans are picked from two of the estate's four independent farms, Jaramillo and Cañas Verdes, whose volcanic soil is ideal for coffee and whose old-growth forest provides ample shade. These exceptional conditions give the raw beans rich fruit aroma and sweetness, making Diamond Mountain a much-loved independent brand from Emerald beyond Geisha itself.