Introduction:This cupping report takes you in-depth to explore two distinctive coffee varieties from Finca Lerida in Panama’s Boquete region — the washed Catuai and the natural Pacamara. From processing methods and flavor profiles to recommended brewing techniques, we’ll provide a detailed analysis of their differences in clarity, sweetness-acidity balance, and complexity, helping you find the specialty coffee bean that suits your taste. Practical advice is also included for both pour over and extraction methods.
Located in Panama’s renowned coffee-growing region of Boquete, Finca Lerida has been one of the pioneers of specialty coffee in the area since its establishment in 1924 by the Norwegian Mnniche couple. This historic estate is not only known for its rigorous cultivation and processing techniques but also boasts rich biodiversity, making it a popular destination for birdwatching and eco-tourism. This cupping focuses on two distinctly styled coffees: the washed Catuai and the natural Pacamara, offering a comprehensive exploration of their unique charm — from processing method to final flavor expression.
The washed Catuai is known for its stable and balanced flavor profile, making it an ideal everyday choice for many coffee enthusiasts. This washed Catuai from Finca Lerida showcases bright fruity notes and moderate caramel sweetness, with a soft yet vibrant acidity. The overall profile is very “clean,” making it suitable for those who prefer refreshing flavors and value consistency and approachability. Whether brewed light or dark, it delivers stable extraction performance, making it a great entry-level choice for pour over or drip brewing.
During cupping, this washed Catuai displayed a medium-intensity flavor profile, with a clear and well-balanced structure. The acidity is mild, accompanied by distinct caramel sweetness and subtle fruity undertones. Though not flashy, it reveals high-level cultivation and processing craftsmanship in the details. For readers new to specialty coffee or looking for a coffee with consistent flavor expression, this bean is very approachable and easy to start with.
On the other hand, Finca Lerida’s natural Pacamara shows a completely different personality. As a hybrid of Pacas and Maragogype, the Pacamara variety inherently possesses large beans and intense potential. The natural processing method further amplifies its flavor complexity and richness. In this cupping, the Pacamara exhibited remarkable clarity and depth, with complex and layered flavors — including intense tropical fruits, candied notes, and a hint of wine-like aroma — coupled with pronounced sweetness and a long-lasting aftertaste.
It’s worth noting that this Pacamara has seen its price in international auction markets gradually approach that of top-tier Geisha in recent years, indicating its rapidly rising status in the global specialty coffee market. However, thanks to our stable partnership with the estate, we can still offer such high-quality beans at relatively reasonable prices. During cupping, it’s evident that even without actively seeking intense flavors, it still demonstrates outstanding purity — like savoring a delicate nigiri sushi, rich in detail yet naturally smooth.
This natural Pacamara may initially give the impression of having more water when entering the palate, but in reality, it’s due to its extremely high clarity and transparency that allow the flavors to unfold rapidly in the mouth with almost no waiting time. Its flavor profile is predominantly fruity, with notable sweetness and a full body — a must-try for coffee lovers who enjoy intense and complex flavors. Additionally, because of its bold characteristics, it’s particularly well-suited for immersion-style brewing methods such as French press or AeroPress, which can fully release its layered complexity.
In summary, these two coffees from Finca Lerida each have their own distinctive appeal: the washed Catuai stands out with its stability, balance, and drinkability, making it ideal for daily consumption or beginners to specialty coffee; while the natural Pacamara showcases the pinnacle potential of specialty coffee with its intense, complex, and highly pure flavor profile. Whether you prefer the bright fruitiness of a light roast or the rich sweetness of a dark roast, these two premium beans from Boquete are worth savoring in detail and provide excellent material for pour over or extraction experiments.
The above content is compiled by CoffeeHunters, a coffee news website.
