Panamanian province of Chiriqui | flavors of tanned wines from Chateau Santa Teresa in microbatch 18

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Chiriqui province of Panama | what is the flavor of No. 18 micro-batch of sun-dried wine at Chateau Santa Teresa?

Located at high altitudes, Finca Santa Teresa, FST is blessed with rich black volcanic soil and is moistened by Pacific and Atlantic winds, which contribute to FST's quality coffee. FST is located in a series of beautiful valleys and ridges, creating different microclimates and giving FST each microbatch a different personality. FST is located at 1400-1800 meters above sea level, and coffee growing plots are separated by natural vegetation, streams or vast primeval forests. Using environmentally friendly planting and treatment methods, all wastes related to the production process are recovered as fertilizers or as fuel sources for coffee drying. The water is taken from local streams and has been approved by the local environmental protection department in Panama.

Finca Santa Teresa, located at high altitude, has rich black volcanic soil and is moistened by Pacific and Atlantic winds. These advantages lead to high-quality coffee. It is located in the Santa Clara region (Santa Clara) on the border between Panama and Costa Rica. The owner of the estate is Juan Pablo Berard and his daughter Maria Luisia work together to run a 100ha coffee estate. Retain 25 hectares of primeval forest as a habitat for animals and plants. Because it is located in a series of beautiful valleys and ridges, it creates a different micro-climate and gives each micro-batch a different personality. Coffee growing plots are separated by natural vegetation, streams or vast primeval forests. Squirrel monkeys and more than 600 species of birds often appear with FST.

Shangri-La Warriors International Park (La Amistad International Park), which adjoins the farm, is listed as a UNESCO World Heritage site and is jointly managed by Panama and neighboring Costa Rica. FST uses environmentally friendly planting and disposal methods, and all wastes related to the production process are recycled as fertilizers or as fuel sources for coffee drying. The water is taken from local streams and has been approved by the local environmental protection department in Panama. FST has 20 full-time employees, and the harvest period will increase to about 100. Panamanian labour rights are one of the highest standards in Central America.

In addition, FST provides free meals, medical care, accommodation, transportation, public utilities and education for all employees. FST absolutely does not use child labor, there is a school for the children of employees on the farm, teachers are employed by non-governmental organizations (NGO), and FST also provides school buses to help children commute to school in the Volcan area. It is also the victorious army of Best of Panama.

Flavor description:

Dry aromas can feel wine, strong tropical fruit aromas, passion fruits, mangoes, berries and peaches. Strong aromas of wine, passion fruit, mango juice, sweetness with raisins, berry aromas and chocolate cocoa finish can be found in the mouth.

National Panama (Panama)

Production area Chiriqui

1400-1800 meters above sea level

Variety Kaddura / Kaduai

Producer Toby Smith and Andre Wierzbicki

The annual rainfall is about 1500-1900 mm

Treatment method: sun wine aroma treatment

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 time when the water is cut off.