Introduction to Typica Variety Elephant Bean Pacay - Panama Hartmann Estate Pacamara Coffee Bean Flavor Profile

Hartmann Manor is located in the Baru Volcanic region, where the soil consists of nutrient-rich volcanic earth. Towering primeval forests provide the perfect shade-growing environment. Shade-grown coffee matures more slowly, allowing it to develop higher sweetness and brighter acidity. The Chiriqui Volcanic highland microclimate also serves as an excellent foundation for Hartmann coffee. The farm grows extremely diverse coffee varieties: Typica, Caturra, Catuaí, Bourbon, Paché, Pacamara, and more, with increasing cultivation of Geisha in recent years.

Coffee varieties like Typica, Caturra, and Catuaí are likely familiar to many. FrontStreet Coffee offers a Catuai small cherry coffee bean from Panama's Hartmann Manor, processed using the red wine method. It presents overall citrus and grape fruit flavors, with fermented wine aroma and honey-like sweetness.

If you've purchased this coffee, you can try FrontStreet Coffee's brewing recommendations first!

Recommended Brewing Method

Brewing Method: Pour-over

Filter: V60 dripper

Water Temperature: 90-92°C

Coffee Dose: 15 grams

Coffee-to-Water Ratio: 1:15

Grind Size: Medium-fine (80% retention on Chinese standard #20 sieve)

Brewing Technique: Step-by-step extraction

Start with a 30g bloom for about 30 seconds. Using a small water stream, pour in a circular motion in the center to reach 125g, then pause. When the water level drops and is about to expose the coffee bed, continue pouring to reach 225g total. Remove the filter when the water level drops and is about to expose the coffee bed (timing starts from the bloom). Total extraction time: 2'00".

FrontStreet Coffee would like to highlight some less common varieties here. Pache is a natural mutation of the Typica variety that causes significant dwarfing. It first appeared in Guatemala, but its shorter stature makes it helpful for farmers during harvest season.

Maragogype, also known as "Elephant Bean," is an excellent coffee variety but is highly susceptible to leaf rust and has very low productivity. It produces large, elongated beans. In high-altitude regions, it has good quality potential, but is threatened by nematodes and leaf rust. It's a natural mutation of Typica, but due to its relatively low productivity, it has generally been replaced by Pacamara.

Pacamara is a hybrid created by the Coffee Research Institute (ISIC) in El Salvador in the late 1950s. It was created by crossing the Pacas variety (a Salvadoran mutation of Bourbon) with Maragogype, with its name derived from the first four letters of each parent.

It shares characteristics from both parents. Its relatively short stature and high productivity are inherited from the Pacas variety, and like Maragogype, Pacamara is known for its large cherries. It tends to be more productive than Maragogipe and can produce extremely attractive cup profiles.

It shows high sensitivity to coffee leaf rust. The variety is uneven; plants are unstable from generation to generation.

This particular bean achieved a cupping score of 90.5, with flavor notes of: raisin, blueberry, orange, and papaya.

It's a Pacamara variety coffee bean from near the Chiriqui Volcano in Panama.

The drying process seems simple: pick the fruit, place it in the sun until it turns from red to brown to near-black, then strip off the thick dried outer layer to reveal the green bean. This is a method suitable for arid regions where sun and heat can dry the seeds within the intact fruit.

It's often called "natural coffee" because it's simple, and the fruit remains whole and undisturbed, much like turning grapes into raisins. Since it requires minimal investment, the dry process is the default method for producing cheap commodity-grade coffee in suitable climates, capable of drying both fruit and seeds.

But it fails in humid or damp regions. If drying isn't fast enough, the fruit degrades, rots, or molds.

Dry-processed coffee can also be very inconsistent. If you want a clean, sweet, complex cup, the dry process (DP) requires more manual labor than the wet process. Even the most careful pickers will harvest unripe or semi-ripe green coffee along with red, ripe cherries from the branches. If these aren't removed on the first day of drying, the green turns brown and becomes difficult to distinguish from ripe fruit.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473