Panama La Divisa Estate Washed Geisha from Aristar Region - Premium Coffee Beans Quality Profile

Hacienda La Esmeralda is truly a pilgrimage-worthy estate in the world of specialty coffee, and FrontStreet Coffee believes many people share this sentiment, as the Geisha coffee they produce is undeniably exceptional. However, FrontStreet Coffee doesn't relentlessly pursue just one estate while overlooking other hidden gems, as that would make the worldview of specialty coffee too narrow. This time, FrontStreet Coffee has introduced a coffee from Finca La Valentina in Panama—not Geisha, but Typica. The reason for not choosing Geisha is that Panama Geisha is already excellent enough; we need to discover good coffees beyond Geisha.

Finca La Valentina covers approximately 12.5 hectares, making it a micro-sized estate in Panama. According to the owner's account, 8.5 hectares are planted with various common varieties including Typica, Red Catuai, and Pacamara. After 2008, a small portion of the land began growing Geisha variety coffee, which now accounts for nearly half of the total; the estate's altitude ranges between 1,500 to 1,675 meters. Besides coffee cultivation areas, there are also 3.5 hectares of native forest and various fruit trees, including highland cypress, pine, and eucalyptus trees—making it a typical example of a self-sufficient estate. Finca La Valentina's most renowned achievement was winning the championship in the 2011 Best of Panama competition with an impressive cupping score of 92.3 points. It not only defeated the most influential Hacienda La Esmeralda, which had won consecutively for years, but the auction price also broke that year's record at $70.25 per pound. In the following years, the estate has accumulated numerous excellent results, consistently qualifying for the Best of Panama final competition batches, including 5th place in the 2012 Washed Geisha category, 10th place in the 2013 Washed Geisha category, 12th place in the 2014 Washed Geisha category, and 14th place in the 2015 Washed Geisha category.

Owned by the Osorio family, Finca La Valentina is located in Boquete, Horqueta, Panama, featuring diverse terrain and a humid climate. The average temperature is around 15-20°C, and the estate is surrounded by a forest that encompasses a slate quarry and two clear streams, making it resource-rich and an ideal cultivation paradise. Finca La Valentina is dedicated to growing specialty beans. Besides personalized care, the unique local microclimate contributes to the outstanding high quality of their Arabica coffee beans (SHB). In 2011, the estate's Geisha ARISTAR won first place in the Panama competition. In 2012, the estate's Geisha ARISTAR and Valentina also received high scores of 87.07 and 84.66, respectively.

Processing Method

Through washing, unripe and defective beans are selected out due to buoyancy differences, and the fermentation process is easier to control. Therefore, unlike natural-processed beans that may have impurity flavors, washed coffee presents distinct fruit acidity, slightly stronger complexity, and cleaner cup characteristics (without any negative flavors like astringency or sharpness). However, because it's too "clean," the richness of flavor is somewhat weaker. The estate uses both washing and natural drying methods. Clean, sweet mountain spring water provides ideal conditions for the washing process, which results in coffee beans with a bright, transparent appearance and pure, fresh flavors. The washed coffee beans are placed on large patios to dry naturally in sunlight.

FrontStreet Coffee Green Bean Analysis

This batch is Typica, characterized by slightly upturned ends at both sides. Generally, freshly harvested coffee beans from the current year are called "new crop," primarily distinguished by the moisture content of the green beans. New crop beans have higher moisture content (typically between 11%-13%), appearing mostly dark green or blue-green, while old crop beans (10%-11% moisture) and aged beans (9%-10% moisture) have lighter green colors, lighter weight and texture, and lack the surface luster and tactile richness of new beans. Of course, different processing methods, origins, and varieties of green beans will all vary.

FrontStreet Coffee Roasting Analysis - Roaster: Yangjia 600g Semi-direct Heat

This batch from Panama belongs to high-altitude Strictly Hard Bean (SHB). The reason why high-altitude coffee beans have higher hardness is that they contain more nutrients and have longer fruit growth cycles—similar to the principles of most plant cultivation. Coffee beans themselves are fruits from small shrubs. Coffee beans from relatively lower altitudes grow faster, resulting in a looser bean texture that cannot withstand high-temperature roasting. This batch has dense bean texture and can withstand high-temperature roasting. For this coffee, a medium slow roasting approach best showcases its rounded smoothness while maintaining rich floral and fruit aromas. Heat to 200°C when entering the drum, air damper set to 3. After 30 seconds, adjust heat to 160°C, air damper unchanged. Return temperature at 1'33", adjust heat once at 168°C, when the bean surface turns yellow and grassy aroma completely disappears—dehydration complete. Adjust heat to 130°C, air damper to 4. At 8'45", ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transitions to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the sound of first crack. At 9'07", first crack begins, reduce heat to 80°C, fully open air damper to 5 (adjust heat very carefully—do not reduce it so much that crackling stops). 3'00" after first crack, discharge at 198°C.

FrontStreet Coffee Panama Finca La Valentina Typica

Region: Boquete
Variety: Typica
Altitude: 1500-1675m
Processing Method: Washed

FrontStreet Coffee Cupping Record

Dry Aroma: Orange and roasted almond slices. When slurping, it reveals fruit flavors of citrus, orange, kiwi, and lime, with clear and bright acidity, and a clean, smooth texture.

Wet Aroma: Osmanthus fragrance with sweet orange juice sensation.

FrontStreet Coffee Brewing Analysis

Grind Size: BG-6L
Water Temperature: 90°C
V60 Dripper: 15g coffee, water temperature 89-90°C, grind setting 3.5, water-to-coffee ratio close to 1:15

30g water for bloom, bloom time 30s.分段：注水到110ml 断水，缓慢注水到220ml，即30-110-80

Flavor Description: Osmanthus fragrance, citrus, sweet orange, honey

Important Notice :

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