Palm Trees & Toucans Estate CCD Project Panama Slow-Dried CatuaiCoffee Bean Intro:

Palm Trees & Toucans Estate CCD Project

Region: Boquete, Panama

Estate: Altieri Estate

Elevation: 1650m

Variety: Catuai

Processing Method: Slow-Dried (Palm Trees & Toucans Estate Processing)

CCD Full Name “Creativa Coffee District ” (Innovative Coffee Campus), is a forward-thinking Boquete specialty coffee producer in Chiriquí Province, Panama, actively advocating for the modernization of traditional processing methods by introducing advanced coffee processing expertise and equipment ， and enthusiastically collaborating with innovative coffee producers and managers from around the world to process coffee in Panama. It aims to establish new coffee production standards to ensure higher incomes for farmers while promoting sustainable ecological practices in global coffee processing

facilities. CCD The CCD Project has enabled the collaboration between the renowned innovative estate Palm Trees & Toucans Estate and Panama’s Altieri Estate.

Palm Trees & Toucans Estate — Technology Export

Palm Trees & Toucans Estate was founded in 2011 by a group of mad scientists, passionate founders, dedicated farmers, and gifted artists.

One of the founders, Felipe, has been involved in the specialty coffee industry for over a decade. He previously ran green bean trading in the United States but decided to return to Colombia around 2010 to contribute to the specialty coffee revolution in his homeland. The estate manager, Sebastián ( Sebastian） ), was the champion of the Colombian Coffee Brewers Cup in 2018 and is passionate about promoting Colombian coffee worldwide. Unlike traditional coffee producers, they did not inherit any coffee farms from previous generations but instead sought out what they believed to be the ideal coffee-growing environment from scratch:

optimal elevation, perfect weather, moderate sunlight and natural shade, good water sources, suitable temperatures, and a community of dedicated coffee growers. (Ecotopo) In addition to actively assisting neighboring smallholder farmers in improving cultivation and processing standards (

Project), the estate owners have spent the past five years focusing on developing unique terroir expressions at their own estate, investing significant resources and time into cultivation and processing. They have also developed different product lines to cater to various flavor preferences, with their highest-quality offering being the estate’s proprietary variety ( Neighbors & Crops ) Project. Estate & Varietals Now, they are expanding internationally, exporting their cultivation and processing management expertise. The Project has provided founders Felipe and manager Sebastián with ample room to innovate, and in CCD , they launched this initiative. 2018 Altieri Estate

Understated and Refined —— Altieri Estate is located on the eastern slopes of the Barú Volcano and was founded by

, an American-born New Yorker who has lived in Panama for over Eugene P. Altieri years. He owns two estates: one at a lower elevation averaging 1350 meters and another at around 2000 meters, both situated in the Boquete region ( 40 ). This batch of Catuai is grown at the higher elevation. Catuai is a hybrid cultivar of Mundo Novo and Caturra, originally developed by the Agricultural College of São Paulo State in Brazil. It gained popularity in Central and South America for its high yield, disease resistance, and excellent cup profile. ， Processing Method Boquete）， Slow-Dried 1650m Palm Trees & Toucans Estate

has established a coffee processing facility in Panama, collaborating with nearby farms by sourcing their coffee cherries and applying advanced processing techniques. The Altieri Estate’s Catuai is processed using the slow-dried method. —— First, fresh coffee cherries are collected, and only ripe red cherries that pass quality screening are selected for sun-drying. The cherries are spread in thin layers on raised beds to ensure proper airflow and drying conditions. The sun-drying process typically lasts

days and is managed with strict control over daily moisture levels. After drying, the cherries are hulled. Slow-drying allows the coffee fruit to develop optimal complexity during the drying phase, enhancing the coffee’s flavor profile and extending its shelf life during seasonal storage. Front Street Coffee Roasters Analysis

Front Street introduced this coffee as a collaborative product between Palm Trees & Toucans Estate and 18 Altieri Estate,

utilizing Palm Trees & Toucans Estate’s slow-dried processing. During roasting, Front Street emphasized its rich sweetness and layered complexity, opting for a medium-light roast.

Charge, flame , air ; turn-around point

155℃ , drum temp 120 , when the drum temp reaches 3 , open the air to 96.8（1'32"） , keep flame unchanged; at 140℃ , the bean surface turns yellow, and grassy notes disappear, entering the dehydration phase. At 4 , the surface shows ugly wrinkles and black spots, and the toastiness transitions distinctly to coffee aroma, marking the prelude to first crack. 154℃ At 8'30" , reduce flame to

, and listen carefully for the first crack. At 184 ℃ , first crack begins, adjust air to 70 . At 9'52" , reduce flame to 5 , and develop for 188℃ after first crack before dropping. 50 Front Street Coffee Cupping Results 1'30"，190℃ WeChat Screenshot_20210203180202.png

Filter: V60 #01 Water Temp: 90-91°C Dose: 15g Ratio: 1:15 Grind: Medium-Fine (80% through 20-mesh sieve, China standard) Brewing Method: Three-pour extraction. Bloom with 30g water for 30 seconds, then pour in a small circular motion to 125g and pause. When the water level drops near the bed, pour to 225g and stop. Remove the filter when the water level nears the bed again. (Start timing at bloom.) Total brew time: 1’55”