Introduction:Although a well-known coffee estate is famous for its Geisha, the Catuai and Caturra varieties grown under its Diamond Mountain brand also demonstrate extraordinary potential. This article delves into two mid-altitude coffees from the Jaramillo and Cañas Verdes farms—analyzing their variety characteristics, natural processing methods, the roast profiles of this coffee brand, and actual cupping results. It also provides a precise V60 three-stage home brewing method, helping you uncover another layer of specialty flavor beyond Geisha from this estate.
When it comes to Panama’s Finca La Esmeralda, many people immediately think of the Geisha variety, which has won numerous international awards. However, the estate also produces a range of Catuai and Caturra varieties with distinctive flavor profiles and excellent cost-performance, particularly those under the Diamond Mountain series, which are hidden gems favored by many professional roasters and seasoned coffee enthusiasts.
The official classification of Finca La Esmeralda's products is divided into two main categories based on variety: one is the renowned Geisha (including Red Label, Green Label, and Blue Label, among other grades), and the other is the Catuai-focused series, where Diamond Mountain and Palmyra are two representative brands under this variety line. This article focuses on the Diamond Mountain Catuai and Caturra, which rival the quality of Geisha, taking you through an in-depth exploration from the growing region, processing method, to actual brewing.
This Panama Finca La Esmeralda Diamond Mountain coffee primarily sources its beans from two representative high-altitude farms—Jaramillo and Cañas Verdes—both located at elevations between 1400 and 1700 meters, with microclimates highly suitable for growing specialty coffee.
The Jaramillo farm has an average elevation of over 1650 meters, with significant day-night temperature variations: daytime temperatures range from 19 to 25°C, dropping to 11 to 15°C at night. With an annual rainfall of up to 4000 mm, this cool and humid environment was the setting for the historic moment in 2004 when a Geisha variety won the Best of Panama (BOP) championship with its unique floral aroma, marking the starting point of Finca La Esmeralda’s rise to fame.
Cañas Verdes, on the other hand, was originally a pastureland purchased by the Peterson family and gradually transformed into a coffee-growing area, comprising nine small plots including Lino. This farm also sits at an altitude of over 1650 meters, with daytime temperatures between 16 and 23°C and nighttime temperatures between 11 and 15°C. It receives about 3500 mm of rainfall annually and has a distinct dry season lasting three to four months. The cool and stable climate provides optimal ripening conditions for the coffee cherries.
The variety composition of this Diamond Mountain coffee mainly consists of Catuai and Caturra. The name Catuai originates from the Guaraní language, meaning “very good.” It is a hybrid bred from Yellow Caturra and the Mundo Novo variety, with the original designation H-2077, first developed in 1949. This variety is known for its high yield, excellent disease resistance, and relatively clear and bright flavor profile, making it a long-time favorite among farmers and roasters in various producing regions, including Panama.
Compared to traditional Bourbon varieties, Catuai plants are shorter, allowing for higher planting density and better productivity per unit area. They also have uniform ripening, facilitating easier harvesting and management. These traits make it a popular choice for estates that prioritize both efficiency and quality.
In terms of processing, this Diamond Mountain coffee uses the traditional natural (dry) process. After harvesting, the coffee cherries are placed directly on concrete patios at the farm to dry naturally for about 3 to 5 days, with approximately 8 hours of sun exposure each day. During this period, the beans continue to ferment within the fruit pulp, absorbing fruity aromas and sugars, gradually developing a rich sweetness and fruity character.
Once the fruit reaches a certain moisture level, it is transferred to a Guardiola dryer for about 72 hours of low-temperature rotary drying to stabilize the moisture content and prevent over-fermentation. Finally, the pulp and skin are mechanically removed, leaving clean green beans ready for roasting.
In terms of roasting strategy, this coffee brand opts for a medium-light roast to highlight the delicate flavors of the coffee. The roast curve is as follows: beans are loaded at 165°C, with an initial flame power of 130 and a fan setting of 3; the turning point is around 97.3°C (approximately 1 minute 36 seconds). When the roaster temperature reaches 112°C, the fan is adjusted to 4 while maintaining the same flame power. At 153.2°C, the bean surface turns yellow and grassy notes fade, entering the main drying phase. By 8 minutes and 30 seconds, the bean surface begins to show wrinkles and dark spots, and the coffee aroma starts to replace the bread-like smell, signaling that first crack is approaching.
When the roaster temperature reaches 184°C, the flame power is reduced to 70, closely monitoring the onset of first crack. First crack actually begins around 9 minutes and 48 seconds. At this point, the fan is adjusted to 5, and the coffee is allowed to develop for an additional 1 minute and 20 seconds after first crack, finally being dropped at 191°C to preserve optimal acidity and aroma balance.
Cupping results show that this coffee exhibits bright lemon acidity, sweet tropical fruit notes (such as mango and passion fruit), and a honey-like sweetness with a soft nutty undertone in the aftertaste. The overall profile is balanced and layered, making it highly suitable for coffee drinkers who enjoy fruit-forward profiles.
If you wish to brew this coffee at home using a pour over method, we recommend using a V60 #01 filter cone with the following parameters: water temperature 90–91°C, coffee dose 15 grams, brew ratio 1:15, and grind size medium-fine (approximately 80% through a 20-mesh sieve by Chinese standards).
For the specific pour over technique, we suggest using a three-stage extraction method: start with a 30-second bloom using 30 grams of water, then pour in a slow circular motion until reaching 125 grams for the first pour. Once the water level drops slightly, continue pouring to 225 grams before removing the filter. The total brew time should be controlled around 1 minute and 55 seconds to fully highlight the balance of fruit aroma, acidity, and sweetness in this coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
