Is Panamanian coffee good? the characteristics of Panamanian coffee.

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The microclimate of the Panamanian highlands is the most important resource that makes Panamanian coffee unique. The most important resource that makes Panamanian coffee unique is its microclimate. The east-west environment of the Republic of Panama converges cold air over 6500 feet through the Central Mountains, creating a variety of microclimates in the Boquete and Volc á n-Candela regions, making it a major source of Panamanian coffee. These unique coffees are grown in nutritious and balanced land located in the Baru volcano region.

The characteristics of Panamanian coffee:

Panama coffee is smooth, light and sour, and its excellent thousand-week coffee beans are pure and distinctive.

Flavor: full granules and good quality

Suggested baking method: medium baking

Full name of the country: Republic of Panama

Population: about 3.3 million

Capital: Panama City

Language: Spanish

Annual output of coffee: 90,000 tons

Brewing high-quality and characteristic coffee from a special environment

In recent years, Panama has begun to be known by coffee lovers as a producer of high-quality coffee. Panama's boutique coffee is mainly produced in the province of Provincia de Chiriqu í on the border with Costa Rica.

Panama's most historic and famous coffee producing area is located in the Boquete region to the east of Mount Baru. The reason why it is concentrated in this area is that Poquette is a foggy place, so the coffee has excellent quality and characteristics. The infrastructure such as roads and processing facilities in Boguet is quite complete. as far as the production place of coffee is concerned, it has a complete natural environment, and in recent years it has been very popular with the value of sightseeing. Gradually, many operators have given up the farm and began to welcome new business opportunities. This is the current situation of coffee production in Panama.

The way of refining Panamanian coffee is to adopt the traditional washing style. First peel off the pulp, then put the fruit wrapped in the endocarp into a tank to ferment, and finally go through the traditional washing. As for the drying process, the most common exposure method is used.

As far as varieties are concerned, although Tibika and bourbon are also planted, Kaddura and Kaduai account for most of the planting.

High-profile place of origin: jadeite Manor Hacienda La Esmeralda

The first harvest of geisha, a representative manor in Panama

The well-known agricultural garden in Bogut is also famous for its birthplace of geisha.

Farm owner: Peterson

Location: Boquette region, Chiriki province

Agricultural land area: about 6.5 hectares

Average altitude: about 1600m

Cultivated varieties: geisha, etc.

Refining method: washing type

Polina Farm La berlina is one of the few gardens that still retain rare Tibica varieties.

In the farm at an altitude of 1300m to 1650m in Boguet, the Tibica variety is refined by washing, then dried by sunlight, and finally treated by a dryer.

Refined Refinement adopts traditional washing method.

The Panamanian method of refining is to peel off the pulp, put the endocarp into a tank to ferment, and finally wash the traditional washing method. And the use of daylight drying is the last general practice.