Panama Mamakata Manor Story Estate Mama Cata boutique coffee beans

Mamakata Manor Estate Mama Cata is located in Boquete, a famous coffee producing area in western Panama. they have their own dry processing plant Dry Mill in Bochidi, which carries out shelling, grading, packaging and transportation. Mamakata Manor is a young manor. With his enthusiasm for coffee and his persistence in quality, Mamakata Manor Jose David Garrido founded Makata Manor in 1997, named after the matriarch of the family. The manor is as high as 1550 meters to 1700 meters above sea level, and the average temperature is between 15 degrees Celsius and 27 degrees Celsius. The rich volcanic ash soil, coupled with 3000 mm of annual rainfall, gives Mamakata Manor a congenital advantage. Garedo Jose David Garrido has made a lot of efforts to improve the manor process and quality control, including post-processing and cup testing according to the harvest date. In addition to the harvest time, Mamakata is also matched with the GPS positioning system to use the planting area as the basis for batch partition, using the data obtained by these technologies and statistical techniques.

Mamakata Mama Cata can control information about varieties, soil types, health status and yield of each coffee tree, can effectively cope with changes in coffee quality that may have a negative impact, and enable their coffee to repeatedly win Best of Panama awards in the best Panama competition. The most critical factor in coffee harvest is the maturity of coffee cherries. The use of relevant technologies based on the GPS system can help us know where coffee cherries can be harvested, track the peeling, drying and other post-processing of each batch of coffee cherries, and even set up a climate monitoring system on the cement ground of dried coffee cherries, which can adjust the sun time according to the weather. When customers place an order, carry out routine tasks such as shelling, grading, cup testing, and according to their batch records, the key to making more progress every year lies in Mamakata's management's use of advanced technology and its diligent and responsible attitude, especially the manor owner Garedo Jose David Garrido's enthusiasm for coffee and innovative technology, so that the cultivation of coffee every season can have excellent quality!

This batch is a mixed batch of Catuai, Catura and Typica. The dry aroma during shallow baking is sweet with nuts and brown sugar, the latter part shows sour orange peel and a hint of cocoa, the wet aroma after hot water turns to bright lime and green apple acid, and brings out soft nutty creamy fragrance. The taste is smooth, with citrus, green apple and brown sugar sweet and sour. When the coffee temperature drops, the fruits of plums and pineapples are dry, sour and sweet, and some micro-herbaceous plants are fresh, with a smooth and clean finish. The dry aromas of medium and deep baked almonds are pine, roasted almonds and cocoa and caramel. the wet aromas of chocolate are more bitter and sweet, while the aromas of roasted almonds bring out a touch of nicotine, the taste is thick and smooth, caramel is sweet and lasting, and the finish is sweet spice and cocoa aromas. when the temperature drops, the aroma of walnut becomes more obvious, and some tobacco and longan are burnt, which makes people feel full of happiness!