Origin
The storied single origin coffee that set the stage for Panama’s reputation as a premium source of specialty coffee. Nestled in the highlands of Chiriqui, this renowned estate has been perfecting its craft since 1911.
Established in 1911 by Toleff Bache Mönniche, a Norwegian engineer involved in the Panama Canal’s design and construction. After battling malaria four times, Mönniche journeyed to the Chiriqui highlands, finding a serene sanctuary near Baru Volcano. In 1924, Toleff and his wife Julia settled permanently, building their house by hand in Norwegian countryside style and transforming the land into a coffee paradise.
Finca Lerida has become a symbol of premium specialty coffee since Panama’s first coffee exports to Germany in 1929.
Maple - Black Cherries - Toffee
Varietals: Caturra
Altitude: 1600-1800 MASL
Process: Washed
Filter: Pour Over (V60)
Dosage
15g
Output
250mL
Brew Time
2:15-2:45 mins
- Preheat 300ml water to 92° Celsius.
- Place the paper filter on the V60 and, with the coffee dripper placed on your cup or vessel, rinse using about 50 ml of pre-heated water. Let the hot water drip into your cup, then discard.
- Grind your coffee medium-coarse and pour it into the paper filter, shaking it gently to ensure coffee is evenly distributed.
- Place your dripper and vessel on your scale and tare it.
- Start your timer and slowly pour hot water in a circular motion, making sure all the ground coffee is soaked. Use 50 ml of water for this first pour and let the coffee bloom.
- At 0:30 min start the second pour, using 100 ml of water. Once all water has fallen through, do a final pour using the remaining 100 ml.
- Stop the timer once all brewed coffee has finished dripping. You should end up with 250 ml of brew and a total brewing time between 2:15-2:45 minutes.
Adjust your grind size to change your brewing time:
- If your extraction time is too short, try a new brew after adjusting the grinder to a finer setting.
- If your extraction time is too long, try using a coarser grind size.