<strong>Producer</strong>: Marcus Duran<br/><strong>Farm: </strong>Finca Lorayne<br/><meta charset="utf-8"/><strong>Location</strong>:  El Santo, Boquete<br/><meta charset="utf-8"/><strong>Variety</strong>: Green Tip Geisha<br/><strong>Process</strong>: Washed<br/><strong>Altitude</strong>: 1,750 masl<br/> <table> <tbody> <tr> <td style="width: 32.7406%; height: 19.5938px;">Fermentation</td> <td style="width: 64.2506%; height: 19.5938px;"> <meta charset="utf-8"/> <meta charset="utf-8"/>▪<span>▫</span><span>▫</span><span>▫</span><span>▫</span><br/> </td> </tr> <tr> <td style="width: 32.7406%; height: 19.5938px;">Sweetness</td> <td style="width: 64.2506%; height: 19.5938px;">▪▪▪<span>▪<meta charset="utf-8"/>▫</span> </td> </tr> <tr> <td style="width: 32.7406%; height: 19.5938px;">Acidity</td> <td style="width: 64.2506%; height: 19.5938px;"> <meta charset="utf-8"/> <span>▪▪▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▫</span> </td> </tr> <tr> <td style="width: 32.7406%; height: 19.5938px;">Roast</td> <td style="width: 64.2506%; height: 19.5938px;"> <meta charset="utf-8"/> <meta charset="utf-8"/> <span>▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▪<meta charset="utf-8"/>▫▫</span><br/> </td> </tr> </tbody> </table> <p>Marcus Jovanny Duran founded Adaura Coffee in 2018 to usher their three-generation family farm, Finca Lorayne, into its new era. <br/> <br/> Winning 1st Place at the Best of Panama 2024 Geisha Washed category and 7th Place Geisha Natural, Adaura Coffee has not only entered a new era but one set to flourish, as this victory follows a 9th Place finish at the 2022 Best of Panama Varietals Category.<br/> <br/> This BOP 2024 win is a momentous achievement for Marcus Jovanny’s family and his team, notably farm leader Edwin Rosas. As such, it is a magnificent and moving tribute to his grandparents — Adalberto and Aura Rosas — for whom Adaura Coffee was named.<br/> <br/> Speaking about these awards, Marcus expressed his deep gratitude to the pioneering producers who had blazed the trail for Panama in the world of coffee. It’s because they are the ones who made it possible, through the founding of the SCA Panama and Best of Panama, for the country’s coffee growers to continue onwards a prospering trajectory. <br/> </p> <p><strong>HOW TO BREW:</strong></p><p>Before<strong> </strong>the <strong>first pour</strong></p><p>• Prepare a dose of 15 grams of coffee.<br/> • Heat water to around 93 - 96 degrees Celsius.<br/> • Pre-wet the paper filter on the dripper &amp; dispose of the water in the server.<br/> • Grind the coffee to about 700 to 800 microns.<br/> • Place the coffee grinds onto the pre-wetted paper filter on the dripper.<br/> <br/> For the<strong> first pour</strong> and<strong> bloom.<br/> </strong>• Pour 40 ml in a circular manner.<br/> • Let the coffee bloom until 30-40 seconds.<br/> <br/> For the <strong>second pour.<br/> </strong>• Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.</p><p>At the <strong>third pour</strong> and onto the last &amp; <strong>fourth pour</strong>.<br/> • Still in circles, pour the next 70 ml to make 180 ml within 2 minutes.<br/> • For the last pour, focus at the center until 225 ml.<br/> • Dripping should complete within 2 minutes to 3 minutes and 20 seconds.<br/> <br/> After the<strong> last pour.<br/> </strong>• If the water drains either slower than 3 minutes or faster than 2 minutes and 30 seconds, consider adjusting your grind size.<br/> • Dispose of the coffee grounds &amp; the paper filter responsibly.<br/> • Pour the brew into your favorite cup — and<strong> enjoy your coffee!<br/> <br/> </strong></p>