Chiriki province of Panama | GARRIDO'S of Mamakat Manor | washed tin card, Kaddura wind

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Chiriki province of Panama | GARRIDO'S of Mamakat Manor | washed tin card, Kaddura flavor?

Mamakata Manor was officially established in 1997. Although there is no long history, the manor owner Jos é David Garrido P é rez has his own Q Grader certification and is enthusiastically more focused on the technical ability to grow coffee to produce unique coffee beans. Often become one of the winners of the Best Panama (Best of Panama) competition.

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. Owner Gerido Jose David Garrido founded Makata Manor in 1997 with his enthusiasm for coffee and his persistence in quality. Makata Manor was named after the patriarch of the family. The manor is as high as 1550 to 1700 meters above sea level, and the average temperature is between 15 and 27 degrees Celsius. The rich pozzolanic soil, coupled with 3000 mm of annual rainfall, gives Mamakata 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 and drying of each batch of coffee cherries, and even set up a climate monitoring system on the cement ground where coffee cherries are dried, and the sun time can be adjusted according to the weather. When customers place an order, carry out routine tasks such as shelling, grading, cup testing and so on, 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 aromas. the taste is smooth, with citrus, green apple and brown sugar sweet and sour. When the coffee temperature drops, the dried plum and pineapple fruits are sour and sweet, and some micro-herbs are fresh, and the aftertaste is smooth and clean. 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 show a hint of tobacco, the taste is thick and smooth, caramel is sweet and lasting, and the finish has sweet spices and cocoa aromas. when the temperature drops, the walnut aroma becomes more obvious, and some smoky longan incense, drink to make people feel full of happiness!

The number of entries over the years:

2015 PA-EN-10 Geisha Mama Cata Natural

2015 PA-EW-03 Geisha Mama Cata FW

2014 PA-GW-01 Mama Cata Geisha FW El Arenal

2014 PA-GW-16 Mama Cata Geisha Arenal Honey

2014 PA-TN-06 Mama Cata Typica Natural

2013 PA-G-12 Mama Cata Geisha F.W.

2013 PA-G-15 Mama Cata Geisha Honey

2013 PA-T-12 Mama Cata Lote No. 3

2012 PA-N-02 Mama Cata Geisha Natural

2012 PA-T-11 Mama Cata

2011 PA21 Mama Cata V B

2010 PA-11 Mama Cata # 1

2010 PA-15 Mama Cata # 2

Flavor description:

Dry aromas of citrus, almonds and flowers, with citrus, orange, fresh bergamot and soft flowers in the mouth, sweet peaches and black tea in the back, clean and sweet texture, meticulous and elegant washing flavor.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction when the water is cut off.