Processing: Natural Processed / dried on raised beds
Farm: Finca Lerida
Region: Boquete, Chiriquí, Panama
Altitude: 1,800 — 2,100 meters
Soil: Volcanic loam
Toleff Bache Mönniche, came to Panama to participate in the design and construction of the Panama Canal at the beginning of the 20th century. While traveling through the highlands he arrived in a unique spot: Finca Lerida. Later he built a house and began growing coffee and began one of best quality exotic coffees of the trade.
"I always take a chance on new products and this choice is very tasty." From Diane Thomas of Bronx, New York on 7/29/2021.
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.