Panama Flint Estate Premium Coffee Beans with Prominent Sweetness: Flavor, Palate, and Aromatic Characteristics Description

Premium Panamanian coffee is cultivated in the western part of the country, near Costa Rica and close to the Pacific coast. The coffee from the Boquete district of Chiriquí province is the most renowned, with Volcán, Santa Clara and Candela also highly regarded. Other notable regions include the David district, the Remacimeinto district, the Bugaba district and the Tole district. Only coffee grown at altitudes between 1,300 and 1,500 meters is considered specialty coffee.

Catuai

"Catuai" is a hybrid of Mundo Novo and Caturra, essentially a second-generation cross. It inherits the advantage of Caturra's low plant stature. The variety's name comes from an indigenous language and means "very good." As a member of the Arabica family, Catuai is relatively high-yielding.

Cupping Notes

Dried fruit aroma and rich fruit acidity, with pronounced sweetness on entry. Notes of lemon, orange, cranberry and green tea, with a uniform, smooth texture. Soft and delicate with subtle florals, and a long-lasting sweet aftertaste.

Product Information

Manufacturer: Coffee Workshop
Shelf Life: 90 days
Net Weight: 227g
Packaging: Bulk coffee beans
Roast Level: Roasted coffee beans
Sugar Content: Sugar-free
Origin: Panama
Roast Degree: Medium roast

Panama Jurutungo Honey Catuai

Country: Panama
Grade: SHB
Region: Jurutungo Region
Roast Level: Medium roast
Processing Method: Honey process
Variety: Catuai
Processing Mill: Jurutungo Estate
Flavor Notes: Lemon, orange, cranberry, green tea

FrontStreet Coffee Recommendation

Panama may be small, but its coffee regions punch far above their weight. The country's specialty belt runs through the western highlands, where Boquete and Volcán sit inside the coffee band with fertile volcanic soil and old forest. In Boquete, mountain ridges are often wrapped in cloud, days are humid and nights are cool, and the ash-rich soil of the Baru Volcano feeds the trees. Higher planting altitudes lengthen the ripening of the fruit and let it take in more nutrients, which is exactly why the cup becomes richer and more distinctive.

If this Panama honey Catuai appeals to you, FrontStreet Coffee's Boquete washed Geisha is the estate-level entry point many baristas recommend for a first taste of Panama. Planted at about 1,600 meters in fertile volcanic ash soil, it offers the varietal's signature jasmine, green tea, honey, citrus and orange. For a more fruit-forward character, FrontStreet Coffee's Panama washed Butterfly carries half Geisha blood in a blend of Geisha, Caturra and Catuai grown around the Baru Volcano, where abundant rainfall, sharp day-night temperature swings and distinctive volcanic rock soil, together with careful picking and precise processing, give it real body, citrus acidity and Geisha's jasmine aroma. It suits both pour-over and cold brew.

At the top of the range is FrontStreet Coffee's Esmeralda Red Label Geisha, harvested from a single plot above 1,700 meters and required to cup at 91 points, showing a fine orange-blossom and honey character. FrontStreet Coffee's Diamond Mountain comes from Hacienda La Esmeralda's star label, planted mainly to Caturra and Catuai on the Jaramillo and Cañas Verdes farms. Their volcanic soil and the shade of the original forest produce green beans with rich fruit aromas and sweetness, making Diamond Mountain one of the estate's most popular labels beyond Geisha.