This is the third time that Finca Lérida in Panama has appeared in my sharing. Aside from once writing a dedicated piece inspired by its history and story, my previous encounter was with their Black Honey Green Tip Geisha. It seems that whenever people mention renowned coffee estates in Panama, Geisha is the first thing that comes to mind.
But in reality, these estates cultivate a much wider range of varietals. The coffee I’m sharing today delivers a flavor profile that closely matches the official description—you can truly experience it in every cup.
I feel like this opens up a different perspective for coffee tasting: “non-Geisha coffees from top estates.” These coffees are quietly becoming a smart choice—the “best value kings,” so to speak. It also reflects an important idea: what truly sets these famous estates apart isn’t just the varietal, but their expertise in cultivation and processing.
These strengths can largely bridge the natural flavor differences between bean genetics. Even without being Geisha, the cup can still offer remarkable clarity and expression. Among non-premium Geishas, this feels like a kind of “optimal solution.”
Catuai is one of the most common varietals we encounter. It may not deliver the explosive florals and acidity of top-tier Geisha, but with its consistent quality, bright acidity, and pleasant sweetness, it has become a widely loved choice in everyday specialty coffee.
Think of Catuai as a “well-balanced citrus juice”—refreshing, slightly sweet, and incredibly versatile. It’s the all-rounder of the coffee world.
This particular coffee uses a washed process, enhanced with low-temperature, controlled-environment drying—a more refined and technical approach. In simple terms, it’s still a washed coffee, but after washing, the beans are dried in a cold room rather than under the sun or with high-temperature mechanical drying.
By carefully controlling temperature and humidity, the drying process becomes slower and more even, preserving the delicate nuances of the coffee to the greatest extent possible.
In recent years, I’ve noticed more and more estates adopting the concept of “low-temperature drying.” It represents a refined evolution of traditional processing methods and a pursuit of ultimate flavor clarity.
This approach maintains the clean profile typical of washed coffees while adding greater complexity through slow, controlled drying, resulting in a cup that is both layered and exceptionally clean.
After grinding the beans, my first impression was: there’s barely any chaff! The beans are processed incredibly cleanly. Typically, washed coffees actually retain more chaff than natural-processed ones, but this particular lot had almost none, which was a pleasant surprise. It really highlights the benefits of meticulous processing.
The dry aroma reveals white florals and citrus notes—overall sweet and inviting. Washed coffees tend to express a cleaner, more refined sweetness compared to naturals, and this one instantly elevates the sense of elegance.
The beans come in single-dose packaging, with each pack containing around 16 grams. I usually brew it using a three-pour method. Recently, I’ve been pairing a flat-bottom dripper with fast-flow Lyocell filter papers.
My brew ratio is about 1:15.4 (coffee to water), with a final yield ratio of around 1:13.2—this has always been a ratio range I personally enjoy.
In the cup, the overall profile is light, fresh, and elegant. The body is soft and easy to drink. Although a 1:13 yield ratio would typically suggest a heavier, more full-bodied cup, the actual mouthfeel doesn’t come across as heavy at all.
The flavor is driven by floral and fruity notes—white florals paired with a pronounced citrus character. Toward the finish, a gentle brown sugar sweetness emerges, reminiscent of sugarcane.
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