SHB Kaddura Fine Coffee Bean, Brand recommendation and Manor of Ireta Manor in Panama

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Caturra is a natural variant of the Arabica variety Bourbon, discovered in Brazil in 1937, and its tree is shorter than Bourbon. Due to the inheritance of Bourbon's bloodline, it has a weaker resistance, but its yield is higher than Bourbon's. Although found in Brazil, cadura is not suitable for growing in Brazil, so it is not widely cultivated in Brazil, but is widely cultivated in Central and South America, such as Colombia, Costa Rica and Nicaragua.

Perhaps you care more about the taste of kadura than about these botanical traits. The higher the elevation, the higher the quality, but the lower the yield. When Kadura is lightly roasted, the sour aroma is obvious, and the overall brightness is bright. Under proper treatment, the sweetness can be very good, but the alcohol content of coffee is relatively low compared with bourbon, and the cleanliness of the taste is a little lacking.

Kadura is usually a red berry, but there are rare areas where yellow kadura is grown, such as Hawaii, where yellow kadura is rarely grown.

At present, the classification system of coffee beans in the world is not uniform, and each coffee producing country has its own classification system and classification name, so you may see the following words on the coffee label: "SHB","AA+","Supremo","Extra-Fancy","Round beans/small beans", etc. These are the classification names of coffee beans. Roasted ripe beans sold on the market are sometimes labeled as single-serve coffee grades. The more detailed the coffee rating, the better the coffee quality. But regular coffee isn't labeled.

Hand-washed Panama ileta. 15g powder, medium grinding (small Fuji ghost tooth knife 4 grinding), v60 filter cup, 88-89 degrees water temperature, the first injection of 30g water volume, 27 seconds of stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then inject water slowly until 225g water volume, tail section do not, water powder ratio 1:15, extraction time 2:00

Factory Name: Qianjie Cafe Address: No. 10 Baoan Qianjie, Yuexiu District, Guangzhou City Contact: 020-38364473 Ingredients List: Self-baked Shelf Life: 30 Net Content: 227g Packaging: Bulk Taste: Neutral Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar-Free Origin: Panama Coffee Type: Other

Panama MC Santa Clara Eleta SHB Washed

Country: Panama

Grade: SHB

Region: Santa Clara

Altitude: 1600 m on average

Treatment method: washing

Café de Eleta is located in a small area of Santa Clara, just one kilometer from the Costa Rican border, near La Amistad International Park, a major virgin forest reserve that belongs to Central America. Estates of Elieta began to acquire land in the 1970s, covering an area of about 130 hectares, initially for vegetable cultivation and livestock farming, and only in 1995 for coffee cultivation, under the name Café de Elita S.A. The land area continued to expand and today it has 420 hectares, one of the largest coffee plantations in Panama and one of the best known coffee plantations in Panama. Due to the abundance of water, there is a private hydroelectric power plant of 530kW. In addition to self-contained electricity, surplus electricity is sold to the Distribubución de Electricidad Chiriquí S.A. network.

Breed: Cadura

Estate: Illeta Estate

Flavor: Butter bread, apricot sweet, sour round

Panamanian coffee is the hottest country in Central America in the last 5- 6 years, mainly because of the Peterson family's Panama Emerald Estate.(Hacienda La Esmeralda) grows a coffee tree Geisha that makes coffee lovers crazy, so Geisha is called the world's top coffee bean. It is also for this reason that Panama Coffee Cup auction is independent of Central and South America Cup auction. It is also the earliest bidding country held in mid-May every year. Panama Coffee is not only impressive in Geisha varieties. In the middle of the green bean processing process is also constantly updated not only the traditional water treatment, but also the most popular honey treatment in neighboring Costa Rica, but also the gradual formation of sun beans in Central America, Panama coffee is also produced in small quantities, attracting the attention of coffee people all over the world.

Coffee was introduced to Panama in 1780, when Europeans brought in the first Typica species. After this mysterious and strange drink conquered the senses of Panamanians, the locals began to cultivate it. Panama coffee is smooth, full and light, with a perfect balance of acidity, and its fine beans have pure flavor and character. Because of its popularity, most of Panama's premium coffee beans are shipped to France and Finland.

The main producing areas of Panamanian coffee are:

Boquete: This region produces a high quality of coffee, making it one of Panama's most productive and high-quality coffee regions.

Volcan: The coffee produced here is characterized by a mild and balanced taste, which has gradually attracted the attention of international connoisseurs and coffee lovers, and is believed to soon be on par with Borquez.

Santa Clara: Fertile coffee plantations watered by the clear waters of the Chorera Falls and the proximity of the Panama Canal allow fresh, pure Panamanian coffee to be easily transported around the world.

Piedra de Candela: The most promising region has the potential to develop high-quality premium coffee.

This batch of coffee has the purest original flavor. Because the coffee washed by Elieta Manor SHB is extracted from high-altitude Kaduai coffee beans, with strong fruit fragrance, flavor characteristics: butter bread, apricot kernel sweet feeling, cane sweet, sour round, complex aroma, moderate sour and sweet taste pleasant.