Panamanian Poquette Markat Manor Old Tree Tiebika seed washes Mama Cata Estate

Panama Boquete Garrido Family MamaCata Washed Heirloom Typica

Panamanian Poquette Mamakat Manor Old Tree Iron Bica seed washing

Mama Cata Estate is located in the Boquete region of the Micro Region region of Alto Qiel, Panama.

Jose David Garrido is a passionate farmer dedicated to improving quality and owns the farm he bought in 1997. The property won the best competition in Panama, a competition to provide quality agricultural products to farms. Located at 1533 meters above sea level, the soil is black and volcanic. It is characterized by soil, climate and Katula trees.

The origin of Caf é Garrido began in 1959, when our founder Teodoro Garrido was looking for the opportunity to produce high-quality coffee at Boquete. Because of its climate, volcanoes and mineral-rich soil, the area is considered by experts to be an ideal area for producing high-quality beans. We are proud to use traditional cultivation methods, including the use of spring water to clean the process to ensure clean cups. In 1975, as part of the expansion process, Teodoro Garrido acquired an estate called Mama Cata in memory of its former owner, who gave birth to our signed product. Mama Cata has become one of the major products recognized by us in many competitions in Panama. Our species of geisha are produced between 1500 and 1700 meters above sea level. Climate, soil and altitude work together to create acidity, and our cups are famous for their body and aroma. A man's dream began half a century ago and is now part of three generations of family tradition.

Country: Panama

Region: Alto Quiel,Boquete

Altitude: 1500-1700 m (4920-5600 ft)

Flavor description:

Dry aromas of citrus, almonds and flowers

There are citrus, orange, fresh bergamot and soft floral aromas when sipping.

The latter part of the emergence of sweet peaches and black tea, clean and sweet texture, delicate and elegant washing flavor.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

Some coffee beans are emerald green and have more flavor when roasted.

Some are whitish and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.