Introduction:Dive into the details of Finca Santa Teresa in Panama’s Santa Clara region, exploring its washed Catuai and Caturra beans. From the terroir and variety characteristics to the flavor profile, this article offers a comprehensive look at the unique charm of this microlot coffee, along with its impressive performance and award-winning history in international competitions.
Panamanian coffee has risen rapidly on the Central American coffee map in recent years. While it was the Geisha variety from Hacienda Esmeralda that first captured global attention, Finca Santa Teresa in the Santa Clara region has also earned strong market acclaim thanks to its high-quality microlots. Managed jointly by Juan Pablo Berard and his daughter Maria Luisia, the estate spans 100 hectares, 25 of which are preserved as primary forest to maintain ecological balance, while the main plantings consist of Catuai, Caturra, and Geisha varieties.
This time, we focus on the microlot washed Catuai and Caturra beans sourced by a certain coffee brand from Finca Santa Teresa. Grown at elevations between 1400 and 1500 meters, these beans belong to the SHB (Strictly High Grown) grade. The washed processing method brings out clean and bright fruit notes, while preserving delicate acidity and rich sweetness.
In terms of flavor, this coffee often features bright strawberry and floral notes, followed by a creamy, toasted nut body and natural cane sugar sweetness in the mid-palate, with a finish that delivers silky milk chocolate smoothness and a pleasant balance of sweet and tangy flavors. It is an excellent choice as a single-origin pour over coffee and is highly favored by specialty coffee enthusiasts.
Finca Santa Teresa not only excels in flavor but also boasts outstanding achievements in international competitions. At the 2013 Best of Panama / Cup of Excellence, the estate’s Geisha varieties took third place in the natural process category, fourth in the honey process, and sixth in the washed process. Moreover, the 2012 World Barista Champion used this estate’s Geisha beans to claim victory, demonstrating the high potential of its beans.
Tracing back the history of Panamanian coffee, it dates as early as 1780, when European settlers introduced the first Typica variety. This coffee, with its distinctive aroma and acidity, gradually took root locally and became the cornerstone of Panama’s coffee culture. Its beans are typically plump yet relatively light in weight, with a refreshing and layered acidity, making them ideal for medium roasting to fully showcase their unique regional character.
The main coffee-growing regions in Panama include:
The Boquete region is Panama’s most renowned coffee-producing area, known for both its production volume and quality, making it a golden spot for many specialty coffee lovers. The Volcan region is gradually gaining recognition for its balanced and gentle flavor profile. The Santa Clara region benefits from its proximity to the Panama Canal and the clean water sources of the Caldera Waterfall, offering ideal conditions for coffee cultivation. Meanwhile, the Piedra de Candela region is seen as a future hotspot for high-quality specialty coffee.
The rise of Panamanian coffee in the Central and South American markets in recent years is inseparable from the Geisha variety from Hacienda Esmeralda. This Ethiopian-origin variety, under Panama’s high elevation and unique microclimate, exhibits exceptional floral, citrus, and tea-like flavor profiles, thus becoming a highly sought-after item in global auctions. Panama’s Cup of Excellence competition is also independent from other Central and South American countries and is held annually in May, attracting international buyers to bid competitively.
Finca Santa Teresa is not only dedicated to producing high-quality coffee but also committed to local community development and sustainable operations. The estate has its own processing facility, handling everything from harvesting to drying and bagging in-house, while also employing local border residents and providing stable job opportunities. The estate owner has also partnered with the nonprofit organization Casa Esperanza to build school facilities, provide teaching materials and meals, and support local educational development, demonstrating strong corporate social responsibility.
In summary, the washed Catuai and Caturra beans from Finca Santa Teresa, sourced by a certain coffee brand, not only offer clear and bright berry and floral notes but also feature a rich, nutty sweetness and a silky chocolate finish. They are an excellent entry point for exploring Panamanian microlot coffee. If you enjoy pour over coffee with complex layers and balanced sweet and acidic notes, these high-elevation beans are definitely worth a try.
The above content is compiled by CoffeeHunters, a coffee news website.
