Panamanian Santa Teresa rose summer honey treatment coffee hand brewing step _ honey treatment rose summer recommended cooking

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Panama Coffee House

Finca Santa Teresa is located in Santa Clara on the border between Panama and Costa Rica.

Juan Pablo Berard and his daughter Maria Luisia jointly manage the 100-hectare coffee estate, while 25 hectares of virgin forest are reserved for plant and animal habitat. Coffee varieties grown are kadura/kaduai/guixia. He joined the NGO, Casa Esperanza, to provide him with two teachers, Juan Pablo to build school buildings, books and meals, dedicated to local education. The plantation area of this estate is not large, but although the sparrow is small, it has its own processing plant, which is enough to complete everything from berries to sacks. Most of the employees are local residents in the border area, and they are very well taken care of by the owner.

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Finca Santa Teresa (FST) is located at a high altitude, has a rich black volcanic soil, and receives both Pacific and Atlantic wind moisture, these advantages make high-quality coffee. St. Theresa's beautiful valley and ridge location creates a variety of microclimates and gives each microbatch of fine green coffee a different personality.

Santa Teresa uses environmentally friendly methods of cultivation and raw bean processing, and all waste associated with the production process is recycled as fertilizer or used as fuel. In addition, St. Teresa provides free meals, medical care, accommodation, transportation, utilities and education for all employees. The farm also has a school for employees 'children, so farmers can concentrate on caring for the coffee trees without worrying about the state of their homes.

Panama Santa Teresa Manor Awards:

2005 Best of Panama: 4th

2007 Best of Panama: 6th

2011 Best of Panama: 3rd place

2012: World Hand Barista Champion Usage (FST Geisha)

2012 Best of Panama (Geisha)

2013 Best of Panama：

Third place (Geisha Natural)

4th place (Geisha Honey)

6th place (Geisha Lavado)

Panama coffee recommended brewing method: hand brew

V60 filter cup, 15g powder, water temperature 89-91 degrees, small Fuji grinding degree 3.5, water powder ratio close to 1:15.

30g water steams for 30s

Subsection: water injection to 130 grams of water cut off, wait for the water level to drop by 1/3, and then water injection to 230 grams.

The mouth has citrus, lemon acid tone, the middle appears honeydew melon, nut flavor, the end with some caramel back sweet.

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