Panama Santamaria Coffee Farm-Flavor of Kadura Coffee Beans? Santamaria Cardo

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Panama Santamaria Coffee Farm-Flavor of Kadura Coffee Beans? How do Santamaria Kadura varieties get hand-washed?

Santamaria Estate Coffee Farm is located in Paso Ancho, Cerro Punta, Bugaba District, Chiriqui Province, Brazil. The lowest point for coffee farms was 1564 masl and the highest point was 1946 masl. The total farm area is 120 hectares, of which 60 hectares are planted with coffee varieties Caturra, Typica or Criollo and Geisha. The soil has special volcanic characteristics, there is a certain amount of rainfall every year, and all kinds of high-quality Arabica coffee produce coffee beans with very special aroma, acidity and aroma.

The farm was put into operation in 1950 by its founder, Don Urbano Santamaría (RIP), who established the coffee plantation and sold it to the Martins family, owners of Finca La Florentina SA, located near the village of Ing. Santa Maria.

He began planting tall arabica varieties such as Criollo, Bourbon and Mundo Novo at a density of 1800 seedlings per hectare.

For health reasons, Don Urbano Santamaría transferred the administration of his estate in 1980 to Don José Luis Santamaría, who continued to practice agriculture and preserve the heritage. He began planting low-yielding but high-yielding varieties such as Caturra, which has become the dominant variety on the farm and currently accounts for 80 percent of its yield.

In the 1990s Ing. Edwin Santamaría took over the management of the farm and gave it a new impetus, improving the planting and production process, contributing to increased productivity and significantly improving coffee quality. It is already the third generation of coffee farmers dedicated to their work.

The planting density has been increased to 3,600 seedlings per hectare as a result of the introduction of Caturra varieties on farms, as Caturra is replanted between tall varieties. This produced a unique combination across all batches, when this diversity resulted in high-quality coffee and improved yields per hectare.

The brand name of the specialty coffee produced by the company is SANTAMAR�AESTATE COFFEE.

The farm produces high-altitude specialty coffee (1,564 to 1,946 m above sea level). The coffee produced at this high level has excellent quality and has all the characteristics that are rated as specialty coffee SHB (Strictly Hard Bean) on the international market.

Composed of local and international experts and green labels, the coffee is characterized by a distinctive aroma, taste and body, while the contour of the cup shows chocolate flavours with medium to high acidity and pleasant aftertaste.

The farm is seeking to adopt environmentally friendly farming practices such as using organic produce, in green labels that do not allow pesticides, tree felling and hunting. In addition, certain areas of the farm are designated as forest reserves, which contain crystallized drinking water to provide water for cooperative families and ecological processing plants.

Flavor: Sweet, delicate and rich. Jasmine, orange, sandalwood, sweet ripe banana, aroma and roasted cocoa in the cup, round, elegant sweet. Light and rich in texture. Jasmine, sandalwood and banana blend around for a sweet, long-lasting finish.

Front Street Recommended Brewing:

Filter cup: Hario V60

Water temperature: 91 degrees

Abrasion: Small Fuji Abrasion 3.5

Cooking method: water-powder ratio 1:15, 15g powder, first injection of 25g water, stewing for 25s, second injection to 120g water, water cut off, wait for the powder bed water to drop to half, then inject water slowly until 225g water, extraction time about 2:00

Analysis: Three-stage brewing, clear coffee before, during and after the flavor. Because V60 has many ribs, the drainage speed is faster, and the extraction time can be prolonged when the water is cut off, so that the nutty and chocolate flavor of the tail section can be better extracted.