Panama Boquete Los Lajones Estate Catuai Sweet Natural
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Panama Boquete Los Lajones Estate Catuai Sweet Natural
Tropical fruits, plum, white chocolate
Los Lajones Estate, located in Boquete, Panama, is the first coffee estate in the region to receive organic certification and is recognized as a sustainability pioneer in Panama’s specialty coffee industry. Managed by the Graciano Cruz family, Los Lajones Estate not only focuses on cultivating high-quality coffee varieties but is also renowned for promoting environmentally friendly processing methods and ecological conservation. The estate collaborates with the Costa Rican National Biodiversity Institute (INBio) to conduct biodiversity surveys, demonstrating a long-term commitment to preserving the natural environment.
The estate adopts a zero-water processing method, primarily utilizing Natural and Honey Process techniques. Drying is carried out on African raised beds to preserve the coffee’s layered and complex flavor profile to the fullest. This processing approach not only conserves water but also highlights Los Lajones Estate’s deep commitment to environmental sustainability.
Geographically, Los Lajones Estate is situated on the slopes of Volcán Barú, at altitudes ranging from 1,750 to 2,400 meters. The estate covers a total area of 160 hectares, with approximately 40 hectares dedicated to coffee cultivation, while the remaining land is preserved as pristine cloud forest, providing a vital habitat for native wildlife.
On the international stage, Los Lajones’ coffee has consistently earned recognition. For instance, at the 2024 Best of Panama competition, their Bambu Geisha was awarded 11th place in the Geisha Natural category, showcasing both its exceptional flavor profile and outstanding processing expertise.
Catuai
Catuai is a coffee variety developed by the Instituto Agronômico de Campinas (IAC) in São Paulo, Brazil. It is a hybrid of the high-yielding Mundo Novo and the compact Caturra variety. Compared to Bourbon, Catuai has a significantly higher yield, partly due to its smaller plant size, which allows for closer planting distances—nearly twice the density of Bourbon.
The compact growth habit of Catuai makes it easier to manage for pest and disease control. It is well-known for its vigorous growth and dwarf-like stature, with a looser canopy compared to Caturra. Additionally, it exhibits strong resistance to coffee leaf rust (CLR). The name Catuai originates from the Guarani language phrase "multo mom," which means "very good." Since it is not a pure-line variety, Catuai exists in two color variations: yellow and red cherries.
Catuai, the Arabica coffee variety, is a hybrid of Caturra and Mundo novo. Caturra is short and Mundo Novo is tall. Later, the improved height is more convenient for harvesting. The taste is sweet, the sweetness performance is similar to that of Cattura, and the sourness is less, which improves the shortcomings of bad taste and poor flavor, and has a good sense of balance.
Coffee Variety Introduction
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations. These include well-known varieties like Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha. This particular batch uses Caturra, Colombia, and Castillo, briefly described below:
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the natural methods, briefly described as follows:
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Los Lajones Estate uses traditional drying methods, placing ripe coffee cherries directly on African raised beds for sun-drying over a period of approximately 14 to 20 days, until the moisture content reaches 11.5%. This process helps to preserve the coffee’s natural sweetness and fruity aromas, while avoiding the development of fermented or acetic notes that are often found in high-humidity regions.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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