Panamanian Elida Coffee Features Panamanian Elida Coffee Drinking Method

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Erida Manor, which covers more than half of the area in the reserved area of Panama National Park, is an ultra-high altitude estate rarely seen in Central America. It grows coffee from 1700 meters to nearly 2 kilometers according to the feasibility of the topography. It is famous for its "rich, delicious" spindle flavor.

Erida Manor belongs to its owner, Viveramostis, which grows three varieties, including Tibica, Rosa and Cattanon, which are cultivated in the nursery area. It was beautiful along the way to the manor, and the air became cold at 1700 meters, like walking in the mountains to enjoy the forest bath and breathe the fresh air. The two-thousand-meter terrain of the manor is steep, and after crossing the line, it reaches the saddle, which is unexpectedly a flat open land, where the terrain can avoid the roaring mountain wind. Weaver said, this is the best place to grow rose summer!

Panama by hand. 15g powder, medium grinding (small Fuji ghost tooth cutter 4 grinding), v60 filter cup, 88-89 degrees water temperature, 30g water injection for the first time, steaming for 27 seconds, water injection to 105g water cut off, wait for the amount of water in the powder bed to reach half and then water injection, slow water injection until 225g water, no water powder ratio at the end, 1:15, extraction time 2:00

Flavor description: rich tropical fruit, strawberry, black plum, apricot, peach, longan, full-bodied fruit wine.

Factory name: Qianjie Cafe

Net content: 227g

Packing: in bulk

Coffee bean ripe degree: coffee ripe bean

Sugar: no sugar

Origin: Panama

Baking degree: medium baking

Typica is a tall cultivated Arabica species that originated from Yemen to Java and began to spread on the island of Java in the early 18th century.

All Arabica, the oldest native variety in Ethiopia, are derived from Tibica. The top leaf of Tiebika is bronzed and the bean body is oval or thin in shape; the flavor is elegant, but the physique is weak, the disease resistance is poor and the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika.

Its plant is very similar to what we call Java today, with bronze pointed leaves, large fruits and seeds, very low yield, and susceptibility to all major diseases and insect pests.

Panama Boquete Elida Typica Natural

Country: Panama

Grade: SHB

Producing area: Pokuit

Baking degree: medium baking

Treatment: insolation

Variety: iron pickup

Flavor: rich tropical fruit, strawberry aromas, black plums

Balu is a young volcano, more than 3400 meters above sea level, is an active volcano, surrounded by seven different micro-climatic zones, brewing a rich variety of ecology. The diverse microclimate has both advantages and disadvantages for coffee cultivation, but for Arida, her flavor is stronger and more obvious than most Panamanian beans, and the black berry aftertaste and changeable taste are the main reasons why diners love her very much.

However, the high-altitude terrain also has its disadvantages. For example, Alida, the average altitude of growing coffee is more than 1700 meters. Coupled with the low temperature at night, the coffee can not be harvested until five years after sowing, and the waiting period for harvest is very long. After entering the harvest period, the ripening period of coffee is often more than a month. Once the weather is abnormal before ripening, such as typhoons, heavy rains and other irresistible factors, it is well aware that heavy losses will be caused, but because the beans are not ripe, the quality insists on, the harvest has plummeted due to non-rush harvesting, and the risk is actually much greater than that of low-altitude manors.

Panamanian coffee is famous for the rosy summer of the Emerald Manor, which is also famous in the Boquete region of its Chiriqui province. Boquete is a town of Chiriqui in the province of Ricki, located near the border between Panama and Costa Rica, close to the famous Baru Baru volcano, with rich and fertile soil, climate and soil that are suitable for producing quality coffee.

Since 2006, Arida's selected batches have been ranked among the best Panama winning batches every year, and the prices are high year by year. Among the manors in Central America, Arida should be regarded as the most "Kenyan BlackBerry notes". Its black berry and long-lasting compound fruit flavor is often full of praise. The judges are also flocking to Alida's unique "delicious", which comes from "Umami". At present, many experts list "fresh taste" as one of the five tastes (sweet, sour, bitter and salty). The role of fresh taste is similar to monosodium glutamate, such as dried shiitake mushrooms, air-dried cheese and Kunbu. The freshness of coffee is related to a good "aftertaste", such as a long and pleasant aftertaste after sipping, which belongs to the feeling of delicious taste.

Alida processing plant equipment and equipment and treatment steps are all exquisite, generally speaking, after processing to a certain stage of coffee fruit, if the water content exceeds 20% for a long time, the coffee fruit is not only easy to lose good quality ingredients, there is also the possibility of odor, coupled with Alida treatment field is still high above sea level, so there is a dedicated treatment equipment to control the temperature and time of drying. All this must be properly controlled, and it is also an important and critical step involving quality.

This batch is the use of sun treatment, the variety is a classic tin card. Typica: the oldest native variety in Ethiopia and southeastern Sudan. All Arabikas are derived from Tibika. The flavor is elegant, but the physique is weak, the disease resistance is poor, the fruit yield is less. Excellent manor beans such as the Blue Mountains of Jamaica, Manning of Sumatra and Kona of Hawaii all belong to Tibika. Tiebika top leaf is red copper, called red top coffee, Tibika belongs to Arabica.