Flavor Test of Panamanian Flower Butterfly Coffee Bean Cup

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The Baru volcano is not only the highest mountain in Panama, but the sediments created by early volcanic activity and eruption bring a large amount of very fertile soil, which is rich in nutrients, especially rich in phosphorus and sulfur, mixed with clay and unique climate patterns, making the region a suitable environment for the growth of high-quality coffee. Dense forests and a large number of species form the overall biodiversity.

About 50 coffee farmers here form a small cooperative, all of which produce coffee in the traditional way of Bogut-allowing it to grow in a near-natural environment. Although the yield is not high, it can maintain a rich ecological environment, and soil quality can be maintained or even improved. The natural planting method is not only beneficial to the environment, because the coffee fruit grows slowly, so it is easier to grow high-quality coffee beans with good flavor. Farmers harvest complete coffee berries by hand and send them to nearby CafedeEletaS.A. For post-processing, the treatment plant is about 4 kilometers away from the farm, and a modern laboratory is set up for cup test tube and manual screening.

This coffee, composed of Rosa, Kaddura and Kaduai, grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine honey treatment and traditional washing. The special local microclimate of Panama leads to abundant rainfall in this area and a large temperature difference between day and night, coupled with the unique volcanic soil of the volcanic area, as well as meticulous harvesting and fine treatment. It makes this coffee perform well in terms of richness, acidity and aroma of alpine black tea.

What is more surprising is that on the basis of very excellent quality, the very people-friendly price of this coffee bean makes the performance-to-price ratio of this coffee bean. What is special about this coffee bean is that it is made up of three varieties, 40% of which is the famous rose summer, giving this coffee a distinct rose summer flavor.

Bean seed: Panamanian flower butterfly

Treatment: washing / baking

Degree of grinding: 4

Powder: 15g

Powder / water ratio: 1:15

Water temperature: 90 degrees

Filter cup: V60 cup

Time: 2 minutes 00 seconds

Caption: classic rose raspberry flavored cream orange caramel

Experience:

After grinding, the dry fragrance is overflowing, it is very rich, and the aroma of flowers and fruits is very clear. The first smell, there is a very obvious fruit-like sour taste, fresh and refreshing. The fresh and sour aromas of green apples and the sweet and sour aromas of berries are also easy to identify. The second smell, a relatively rich smell of flowers emitted at the same time, and with this sweet taste. But it is not as sweet as the caramel I imagined. The taste of mango is not clearly recognized.

Although dry incense can get a high score, the steaming wet fragrance smells much worse, and most of the dry aroma before the muggy smell is covered up. If the flower butterfly has 40% roses in summer, I think this cup's more insipid wet fragrance is suppressed by the tea sense of Rose Summer's signature. Compared with the blooming dry fragrance, it is almost monotonous, and it is a pity that we can not get the score of the wet fragrance.

Tasting experience

The entrance is soft, but I don't want to use the word clean, but I prefer to use the word rich instead. Cleanliness is generally used to describe one or two more clearly discernible flavors or tastes, while the first part of this cup drinks a more comprehensive and rich flavor. All kinds of fruit acids are very harmonious together, the acidity is not high, it is soft and transparent, as the temperature decreases, the more you drink, the softer you drink. It's not so easy to identify which kind of fruit the individual belongs to, so don't bother to burn your brains.

Is a comprehensive integration of the flavor, according to the comprehensive characteristics to feel, do not be too rigid. As for the cream part, it is generally used to describe the smoothness of the touch, consistency rather than taste. This cup tastes soft and smooth, but the consistency is thinner and more palatable. In the part of caramel, when I see the word instinctive reaction, I will associate it with the taste of high sweetness, but when I drink this cup, I don't have the expected high sweetness and light sweetness.