Flavor Profile of Micro-batch #18: Natural Winey Process from Finca Santa Teresa, Chiriqui Province, Panama

The Flavor Profile of Lot #18 from Finca Santa Teresa's Natural Winey Process in Chiriqui, Panama

Finca Santa Teresa (FST) is situated in a high-altitude region, blessed with uniquely rich black volcanic soil and nourished by both Pacific and Atlantic weather patterns. These advantages contribute to FST's exceptional coffee quality. FST is located across a series of beautiful valleys and ridges, creating different microclimates that give each micro-batch its distinct personality. FST sits at elevations of 1,400-1,800 meters, with coffee planting plots separated by natural vegetation, streams, or vast primary forests. The farm employs environmentally friendly cultivation and processing methods, with all waste from the production process recycled as fertilizer or used as fuel for coffee drying. Water is sourced from local streams and has been approved by Panama's environmental protection authorities.

Finca Santa Teresa, located in a high-altitude region with rich black volcanic soil, is nourished by both Pacific and Atlantic weather patterns, creating the perfect conditions for exceptional coffee. Situated in the Santa Clara region near the border of Panama and Costa Rica, the 100-hectare coffee estate is jointly operated by owner Juan Pablo Berard and his daughter Maria Luisia, who preserve 25 hectares as primary forest for wildlife habitat. Due to its location across a series of beautiful valleys and ridges, different microclimates are created, giving each micro-batch its distinct personality. Coffee planting plots are separated by natural vegetation, streams, or vast primary forests. Squirrel monkeys and over 600 species of birds are frequently sighted at FST.

Adjacent to the farm is La Amistad International Park, designated as a UNESCO World Heritage site and now jointly managed by Panama and neighboring Costa Rica. FST employs environmentally friendly cultivation and processing methods, with all waste from the production process recycled as fertilizer or used as fuel for coffee drying. Water is sourced from local streams and has been approved by Panama's environmental protection authorities. FST employs 20 full-time staff, which increases to approximately 100 during harvest season. Panama's labor rights standards are among the highest in Central America.

Additionally, FST provides all employees with free meals, medical care, accommodation, transportation, utilities, and education. FST absolutely does not use child labor, and there is a school on the farm for the children of employees, staffed by teachers in partnership with non-governmental organizations (NGOs). FST also provides school bus assistance for children commuting to school in the Volcan area. The estate is also a consistent winner at Best of Panama competitions.

Flavor Description

The dry aroma reveals wine notes, strong tropical fruit fragrance, passion fruit, mango, berries, and peach. Upon sipping, you can experience intense wine characteristics, passion fruit, mango juice, with the sweetness of raisins, berry aromas, and a chocolate cocoa aftertaste.

Coffee Details

Country: Panama
Region: Chiriqui
Altitude: 1,400 - 1,800 meters
Variety: Caturra/Catuai
Producer: Toby Smith and Andre Wierzbicki
Annual Rainfall: Approximately 1,500 - 1,900 mm
Processing Method: Natural Winey Process

FrontStreet Coffee Recommended Brewing

Dripper: Hario V60
Water Temperature: 90°C
Grind Size: Fuji Royal grinder setting 3.5
Brewing Method: Water to coffee ratio of 1:15, using 15g of coffee grounds. First pour 25g of water and let bloom for 25 seconds. Second pour up to 120g of water, then pause. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g total water. Total extraction time should be around 2:00 minutes.

Analysis

Using a three-stage brewing method to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains relatively quickly, pausing during pouring can help extend the extraction time.

Important Notice :

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