Hong Kong Roasted Panama Boquete Mamacata Estate | Geisha Washed Light Roast Specialty Coffee Beans

Panama Mamacata Estate | Geisha・Washed Process From the coffee mecca—Panama's Boquete region—Mamacata Estate is renowned for producing high-quality Geisha. This washed process Geisha coffee perfectly showcases the purest, clearest, and most captivating flavors of the Geisha varietal, making it an unmissable specialty choice for coffee lovers. ☕ Coffee Profile Country: Panama Region: Boquete Estate: Mamacata Estate Altitude: 1,500 - 1,750 meters Varietal: Geisha Processing Method: Washed Process Roast Level: Light Roast (Hong Kong roasted) Density: 872g/L Moisture Content: 10.6% 🍃 Flavor Notes Jasmine・Lemongrass・Yuzu・Honey 🌟 Why is it worth trying? Panama's Mamacata Estate (often spelled Mama Cata Estate) is a historic and legendary premium specialty coffee farm in Panama's Boquete region. Its reputation consistently ranks high in international competitions (such as Best of Panama, BOP), sharing the same excellent microclimate with neighboring Hacienda La Esmeralda and Elida Estate. History and Heritage: A Century-Old Estate's Transformation Origin: The estate's history dates back to 1911, making it one of the oldest coffee farms in the Boquete region. It was later taken over by the renowned Panamanian coffee family, the Garrido family (currently operated by Jose David Garrido and his family). The name "Mama Cata" commemorates the previous owner, Catalina Fisher (affectionately known as Mama Cata). Technological Management: Since 1997, estate owner Jose David has undertaken a comprehensive modernization of the farm. They were pioneers in introducing GPS technology for micro-lot management, meticulously tracking soil composition, microclimates, and coffee tree growth data for different plots, implementing extremely precise single harvesting and processing for micro-lots. Superior Terroir Location: Los Naranjos, Boquete, Chiriquí Province. Altitude: The core cultivation area ranges between 1,500 and 1,750 meters. Climatic Advantage: Situated on the slopes of the Barú Volcano, it boasts fertile volcanic soil. Throughout the year, the region is influenced by the convergence of Pacific and Atlantic air currents, forming the famous "Bajareque" (a unique mist) that allows coffee cherries to ripen slowly at lower temperatures, accumulating extremely high concentrations of sugars and complex acidity. Geisha – A Classic Champion The most famous core plot on the estate is called Toña (located at the highest altitude of about 1,700 meters). The Geisha produced here, whether washed or the increasingly popular anaerobic/special fermentation (such as ASD Natural, AE Natural), exhibits extreme cleanliness. The classic flavor profile features delicate jasmine fragrance, bergamot, mango, and elegant citrus acidity, having repeatedly won top ten placements at BOP (and even champion of the BOP Washed Geisha category in 2014). 1. Premium Product from the Coffee Holy Land Panama's Boquete region boasts a unique microclimate and fertile soil, making it the cradle of Geisha coffee worldwide. Mamacata Estate, located here, consistently produces top-tier coffee beans through its superior geographical environment and exquisite farming techniques. 2. Pure Washed Process, Ultimate Geisha Flavor This coffee utilizes the classic "washed process," which maximizes the clarity inherent in the Geisha varietal. The washed process bestows a silky smooth texture and clean, bright acidity. 3. Excellent Flavor Profile Upon brewing, you're first greeted by Geisha's signature jasmine aroma, followed by the refreshing notes of lemongrass and bright citrus of yuzu, with a warm, sweet honey finish. The overall layers are elegant and clean, with every sip offering a sensory delight. 💡 Brewing Recommendations To bring out the delicate aroma and sweetness of this Panamanian Geisha, we recommend: Equipment: Pour-over dripper (such as V60), to showcase its delicate floral and fruity notes. Water Temperature: We recommend using hot water at 90°C - 92°C to fully activate the floral aromas. Technique: Pour water evenly, avoiding excessive agitation, to maintain the clarity of the extraction.