Panama Finca Los Lajos Natural Geisha Pour-Over Coffee Tips_How Much Water for 15g of Geisha Coffee

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Finca El Fuego - Panama Coffee Estate

Origin: Panama

Region: Finca El Fuego, Chiriquí

Variety: Caturra

Altitude: 1700 meters

Harvest: December - April

Processing: White Honey

Finca El Fuego is located in the Baru Volcano mountain range in Boquete, Panama's western town famous for coffee. This region enjoys the reputation of "coffee paradise" and the coffee produced here is rated as "one of the world's finest."

In 2011, under the new owner Graciano Cruz, Finca El Fuego, which had been abandoned due to management issues, was reorganized. It can now produce small quantities of honey-processed and natural coffee beans, maintaining world-class quality.

The reason I love Panamanian coffee is its stable green bean quality. Excluding natural factors and roasting factors, the flavor deviation after receiving it is minimal. This stability allows me to enjoy my favorite taste every time.

White honey processing retains the minimal proportion of pulp, resulting in a shorter drying time compared to other honey processes, with relatively lower risks and labor input. Because less pulp is retained, its taste is closer to washed processing—clean and clear—rather than the heavy body of natural processing or the intense fruity fermentation of black honey processing.

According to the process description, white honey is close to washed taste. Does it also undergo fermentation pool fermentation? If there's no fermentation pool fermentation, how can it achieve the clean and clear characteristics of washed processing?

My understanding is:

Honey processing, like natural processing, completes the fermentation step during the drying process with pulp;

During dehydration, because less pulp is retained, the dehydration time is faster compared to other green beans, and the contact time with pulp is also shorter;

The substances that can be absorbed from the pulp will be less than those from green beans with more pulp retained;

The above reasons prevent us from experiencing more concentrated sweetness, saturation, and complexity. The relatively thin mouthfeel and lack of layered finish will give us a washed processing experience. However, because it's not fermented through fermentation pools, it's not entirely the same as washed processing—the acidity will be milder than washed processing.

However, the white honey that Rabbit got this time is not the type mentioned earlier. Due to changes in roasting methods, this white honey is medium-dark roasted, avoiding acidity while enhancing body. The finish is clean, making it a slightly heavier coffee bean that's more suitable to enjoy with chiffon cake.

How to Brew Panama Coffee [Finca El Fuego Natural Geisha] Well?

FrontStreet Coffee Hand-pour Reference: Weigh 15g of [Finca El Fuego Natural Geisha] coffee powder, 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 V60 dripper.

The hot water in the pour-over kettle should be poured clockwise in circles centered on the middle of the dripper. Start timing when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring water. When the time reaches 1 minute, pour water for the second time. During the second pour, like before, pour clockwise in circles centered on the middle of the dripper. The water flow should not hit the area where the coffee powder connects with the filter paper to avoid channeling effects.

Leave a circle when pouring the coffee powder to the outermost ring, then brew back to the middle in circles. At 2 minutes and 20 seconds, the coffee should be brewed to 220g. The coffee brewing is complete.

Cold Brew [Finca El Fuego Natural Geisha]

FrontStreet Coffee Cold Brew [Finca El Fuego Natural Geisha] Reference:

Panama Coffee [Finca El Fuego Natural Geisha], light-medium roast, BG grinder setting 4B, grind level 3, 20g beans, 87°C water temperature, pre-infusion for 3 minutes, Chemex pot, then cold brew with ice water, total water volume 200ml.

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