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Panamanian Emerald Manor Diamond Hill Kaddura Sun Coffee beans how to make good Coffee

Published: 2026-01-16 Author: World Gafei

Last Updated: 2026/01/16, The Emerald Manor, which carries forward the Gesha Rose Summer Coffee, has been improved for many years, coupled with the micro climate of high humidity and high altitude, which is the cornerstone of its splendor. In the production of high-quality coffee at the same time, based on the persistence of taking care of the earth's environment, but also won the certification and affirmation of the Rainforest Alliance. Front Street Coffee

Emerald Estate, which has carried Gesha coffee forward, has undergone many years of variety improvement, coupled with a microclimate of high humidity and high altitude, which is the cornerstone of its brilliance. In the production of high-quality coffee at the same time, in order to care for the earth's environment adhere to, but also won the Rainforest Alliance certification and affirmation.

Front Street Coffee Emerald Manor Diamond Hill Series

Country of origin Panama

Haramieu

Manor Emerald Manor

Planting altitude 1400-1700m

Variety Kadura Kaduai

solarization

Diamond Mountain is located in the Boquet region to the right of Mount Baru at an altitude of 1,400 - 1,700 meters. Fertile soil, plenty of original shade, suitable for producing high-quality coffee beans.

This Diamond Hill coffee bean is of the Kaduai and Kadura varieties. Catuai comes from Guarani multo mom, meaning "very good." There are yellow and red carduais. The Kaduai variety was developed in 1949 from a cross between yellow Kaduala and New World variety and was originally designated H-2077.

Kaduai coffee has long been grown in Panama and is popular for its high yield, disease resistance, cleanliness and brightness. Compared to bourbon varieties, kaduai yields are very high, one of the reasons is that the small plants allow for shorter spacing between plants, and kaduai is planted at almost twice the density of bourbon.

Tea cup: V60#01, water temperature: 90-91℃, powder amount: 15g, powder water ratio: 1:15, grinding degree: medium fine grinding (Chinese standard No.20 sieve pass rate 80%). Brewing method: three-stage extraction. Steaming with 30g water for 30s, injecting water in a circle to 125g with small water flow, stopping injecting water to 225g when the water level drops and exposing the powder bed, removing the filter cup when the water level drops and exposing the powder bed, and extracting for 200 ".