Introduction:The Boquete region in Chiriquí Province, Panama, is renowned for its high-quality specialty coffee. Among them, the honey-processed Catuai from Finca Las Lajas has gained popularity among pour over enthusiasts for its bright acidity and delicate aftertaste. This article delves into the origins and cultivation background of the Catuai variety, analyzes the unique flavor profile of the honey process at Finca Las Lajas, and provides practical pour over parameters and steps to help you brew a well-balanced and smooth Panamanian-style coffee at home.
As a globally recognized specialty coffee origin, Panama’s Boquete region in the western Chiriquí Province has long been known for its stable and layered coffee flavors. Among the many high-quality farms, the honey-processed Catuai from Finca Las Lajas stands out with its complex aroma of lemon, orange, cranberry, and green tea, coupled with soft floral notes and a lingering sweet finish, making it one of the top choices for many coffee lovers trying pour over for the first time.
The Catuai variety was first developed in Brazil through a cross between Caturra and Mundo Novo, belonging to the second-generation hybrid of the Arabica family. Its name, Catuai, means "very good" in the local indigenous language. It not only inherits the short plant stature of Caturra, which makes it easier to manage and harvest, but also shows good yield potential. However, the fruit of Catuai is relatively firmly attached to the branches, requiring more effort during harvesting.
Panama’s high-altitude specialty coffee is mainly distributed on the western side of the country, near Costa Rica and facing the Pacific Ocean, with the Boquete region in Chiriquí Province being the most famous. Other areas such as Volcán, Santa Clara, Candelaria, and even the districts of David, Remedios, Bugaba, and Tolé also show strong regional performance. According to the local grading standards, only coffee grown at altitudes between 1300 and 1500 meters can be classified as ‘Strictly Hard Bean (SHB),’ boasting a richer and more robust flavor structure.
The honey-processed Catuai from Finca Las Lajas introduced here uses the honey process, where part of the mucilage is retained after removing the fruit pulp and then dried in the sun. This method allows the coffee to accumulate more sweetness and fruity aromas during fermentation, while also delivering a unique rich body. Cupping often reveals bright acidity, a wealth of dried fruit and berry notes, and a green tea-like clean and refreshing aftertaste. The overall flavor profile is clear and layered.
If you’d like to replicate the unique flavors of this coffee at home, you can follow the following pour over recommendations: Use 15 grams of coffee grounds, ground to a medium-fine setting (around setting 4) using a Hario Mini Mill, and brew with a V60 filter. The water temperature is recommended to be controlled between 88–89°C to fully bring out the fruit acidity and aromatic layers. First, pour 30 grams of hot water for blooming for about 27 seconds to help the coffee grounds fully expand and release aroma. Then continue pouring up to 105 grams and pause, wait until the coffee bed level drops by about half, then slowly pour again up to a total of 225 grams. It is recommended to cut off slightly at the end to maintain flavor purity. The overall coffee-to-water ratio is 1:15, and the extraction time should be around 2 minutes, yielding a balanced and smooth taste.
It’s worth noting that the Catuai variety produces both red and yellow fruits. Although yellow-fruited varieties are planted in some regions, there is no definitive evidence that they necessarily produce superior flavors. In some cupping cases, yellow-fruited coffees may exhibit decent acidity, but in terms of overall cleanliness and flavor purity, they can be slightly inferior to red-fruited versions. Therefore, when selecting beans, the red-fruit honey-processed version is often favored by professional roasters and baristas.
In summary, the honey-processed Catuai from Finca Las Lajas in Panama is a specialty coffee that showcases mid-to-high altitude terroir characteristics, balancing fruity and tea-like layers. Whether you’re a beginner just starting with pour over or an experienced coffee lover seeking consistent flavor performance, this coffee offers a bright and clear taste experience, making it ideal for daily practice or as a reference benchmark for exploring flavor transitions.
The above content is compiled by CoffeeHunters, a coffee news website.
