Don Cheo 3E
Organic Wet Fermentation Cataui & Caturra

Sweet delicate milk chocolate & brown sugar. Round mouthfeel with lime fruit and bergamotte notes.

93,75 kr

Panama has and will always be one of my favorite coffees. The recent years Panama coffees has been “uplifted” as the well know Geisha has found its place in Baru/Volcan region. Most of the coffee are dominant with Grape/Citric or Bergamotte notes – very pleasent and mild in both taste and flavor. It's ideal as both espresso and drip coffee.

The farm of Eliceo Mendoza, better known as “Don Cheo”, is a property situated between 1600m and 1700m in attitude in Alto de Colorado, Volcån, Chiriqui. It was purchased by Eliceo Mendoza (senior) in 1973. At this time, the farm was just a mountain and it was only in 1980 that he began planting coffee plants on the farm. He named it “Finca Las 3 E” after the first names of all the family members beginning in E. Today Eliceo (Junior) oversees and manages the farm. Although in recent years /diseases have reduced the quantity of coffee produced, the farm has managed to maintain an excellent quality with an average production of 500 tonnes, and coffees constantly obtaining grades higher than 85/100. Eliceo produces Caturra and Catuai coffee varieties, by wet-processing.


Variety 100 % Arabica Cataui
Processing Wet fermentation processed
Land/Region Panama/Baru
Farmer Eliceo Mendoza
Altitude 1600-1700 masl
Cupping Score 87
Roast Master, Quality cupper & Barista Søren Stiller Markussen.
As a general rule you should dial in your espresso using a scale. The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew. Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom) I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
Dosering 19,5 g dobb shot
Ekstraktion 29-31 sek
Vægt i væske 40 g.
Ekstraktion rate 19,5/40= 0,48%

The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.