Panama - Migdonio Méndez, Catuai, Intrinsic Cherry (Filter)

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Tastes like Dried Strawberry, Milk Chocolate, Hazelnut and Cinnamon.






1200 masl


Migdonio Méndez




Intrinsic Cherry

The Producer

Migdonio Méndez owns and runs the Mijamen Farm in the Boquete region in Panama. Migdonio’s journey started 3 decades ago. Today the farm counts 17.000 Gesha and Catuai trees. Migdonio produces many excellent competition coffees while also experimenting with new seeds to adapt to the unique soil and climate in Boquete.

The Lot

This lot of Catuai was processed as an "Intrinsic Cherry". This means the cherry undergoes a short fermentation in the picking bags before processing. Afterwards the coffee is floated and fermented for 15h in anaerobic conditions. The temperature during fermentation is tightly managed at 30°C to avoid overfermentation. Finally the cherry is dried for 30 days. Overall the process results in a complex cup with a silky body and dried strawberry notes.

How we brew it

Device : Hario V60 Dripper

Ratio : 16g coffee for 230g water (1:14)

Water : Use soft water (50-100ppm) at 93° C

Steps :

  1. Grind 16g of coffee, medium coarse, somewhere between table salt and ground pepper.
  2. Put the paper filter in your brewer. Rinse the paper filter and discard the water.
  3. Add the coffee to the brewer and tap gently on the side to obtain a flat bed of coffee
  4. Tare your scale and start the timer. Gently pour 60g of water in slow, circular motions. Allow to bloom.
  5. At 0:30, slowly add water in circular motions until you hit 120g.
  6. At 0:45, slowly add more water until you hit 180g.
  7. At 1:00, slowly add more water until you hit 230g. Total brew time should be around 2:45
  8. If the coffee runs too fast, grind finer. If the coffee runs too slow, grind coarser.