Differences, distinctions and awards of single beans at Erida Manor in Panama

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Panamanian Alida Estate Single Bean Differences, Distinctions and Awards

Baru is a young volcano, more than 3,400 meters above sea level, is an active volcano, surrounded by seven different micro-climate zones, brewing rich and diverse ecology. The diverse microclimate has both advantages and disadvantages for coffee cultivation, but for Elida, her flavor is stronger and more aromatic than most Panama beans. The black berry aftertaste and varied taste become the main reasons why consumers love her.

However, high altitude terrain has its disadvantages. For example, Elida, the average altitude at which coffee is grown is more than 1,700 meters. The terrain is high and the temperature at night is low. Coffee can be harvested five years after planting, and the waiting period for harvest is very long. After entering the harvest period, the coffee ripening period is often more than a month, before ripening once the weather is abnormal, such as typhoon, heavy rain and other irresistible factors come, knowing that will cause heavy losses, but because the beans are not ripe, under the quality of insistence, because of not rushing to harvest, the harvest will drop sharply, the risk is actually much greater than that of low-altitude plantations.

Panama Coffee is known for its summertime of Emerald Estate, and Emerald Estate is also known for its Boquete region in Chiriqui province. Boquete is a town of Chiriqui in the province of Riquí, located near the border between Panama and Costa Rica, close to the famous Baru volcano, beautiful scenery, rich soil, climate and soil very suitable for producing high quality coffee.

Since 2006, Elida's selected batches have been ranked as the best Panamanian winners every year. The price is expensive every year. Among the Central American estates, Elida should be regarded as the most "Kenyan blackberry notes". Its black berries and persistent complex fruit flavors are often praised. The judges also flocked to Elida's unique "fresh delicious", which comes from "Umami". At present, many experts include "umami" in the five tastes (sour, bitter, salty and fresh). The effect of umami is similar to monosodium glutamate. Food that freshens or makes soup, such as dried mushrooms, dried cheese and kelp, can be found in the existence of umami. The umami flavor in coffee is associated with a good "aftertaste," such as a long and pleasant aftertaste after sipping, which is a delicious taste experience.

The equipment, appliances and processing steps of Elida's processing field are all exquisite. Generally speaking, if the water content of coffee fruits processed to a certain stage exceeds 20% for a long time, the good quality ingredients in coffee fruits are not only easy to lose, but also may produce peculiar smell. In addition, Elida's processing field is still high in altitude, so there is a dedicated processing equipment to control the temperature and time during drying. This must be controlled properly. it is also an important and critical step involving quality.

This batch is treated by solarization, and the variety is a classic iron pickup. Typica: The oldest indigenous variety of Ethiopia, native to Ethiopia and southeastern Sudan, from which all Arabica is derived. Elegant flavor, but weak constitution, poor disease resistance, fruit yield less. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other excellent estate beans belong to Tibika. The top leaf of tibeka is red copper color, called red top coffee, tibeka belongs to arabica.

More than half of the area is in the Panama National Park Reserve. It is a rare ultra-high altitude estate in Central America. According to the feasibility of the terrain, coffee is grown at 1,700 meters to nearly 2,000 meters. It is known for its "rich and delicious" main flavor.

Alida Manor, owned by its owner, Weaver Ramos, grows three varieties, including Tiberias, Crescents, and Catalans, and the nursery area nurtures seedlings of these species. The road to the manor was beautiful. At 1,700 meters, the air became cold. It was like walking in the mountains to enjoy the forest bath and breathe the fresh air. The two-kilometer terrain of the manor was broken and steep. After crossing the ridge line and reaching the saddle, it was actually flat and open land. The terrain could avoid the howling mountain wind. Weaver says this is the best place to grow roses!

Flavor description: Rich tropical fruit, strawberry aromas, black plum, apricot, peach, longan, rich fruit wine aromas.

Factory Name: Front Street Cafe

Net content: 227g

Packing: Bulk

Coffee beans cooked: coffee beans cooked

Sugar: No sugar

Origin: Panama

Degree of roasting: medium roasting

Typica is a tall cultivated variety of Arabica, originating from Yemen to Java and circulating in Java in the early 18th century.

Ethiopia's oldest native variety, all Arabica derived from Tibica. Tiebika has bronze top leaves, oval or thin pointed bean body, elegant flavor, weak constitution, poor disease resistance and low fruit yield. Jamaica Blue Mountain, Sumatra Mantning, Hawaii Kona and other excellent estate beans belong to Tibika.

Its plants are very similar to what we call Java today, with bronze-tipped young leaves, large fruits and seeds, very low yields, and vulnerability to all major pests.

Hand-washed Panama. 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

Panama Boquete Elida Typica Natural

Country: Panama

Grade: SHB

Production area: Poquet

Degree of roasting: medium roasting

Treatment: Sunlight

Type: Iron Pickup

Flavor: Rich tropical fruit, strawberry, black plum

Panama Panama

Population: 3406000

Coffee in Panama is defined by how it is produced, not by geography. In the past, when coffee was widely cultivated, when the areas listed below were small and densely clustered, the beans produced could be combined into a unit.

BOQUETE

The Bok region is the most famous Panamanian region. Its mountainous terrain creates many microclimates. Cooler weather and frequent fog help slow coffee cherry ripening, and some people think this is akin to high-altitude climate.

Altitude: 400- 1,900 m

Harvest: December-March

Breeds: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

VOLCAN-CANDELA

Candela Volcano This area produces most of Panama's food and some amazing coffee. The region is named after Baru volcano and the city of Piedra Candela, and borders Costa Rica.

Altitude: 1,200- 1,600 m Harvest: December-March

Breeds: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

RENACIMIENTO

Renacimiento is a region in the province of Chiriqui, bordering Costa Rica. The area itself is relatively small, so it is not Panama's main specialty coffee producing area.

Altitude: 1,100- 1,500 m

Harvest: December-March

Breeds: Typica, Caturra, Catuai, Bourbon, Geisha, San Ramon

Manor Information:

Elida Estate is located on the western border of Panama-in the province of chirqui-Boquete, where Baru volcano is one of the highest volcanoes in Central America and the fertile volcanic soil provides the best nutrients for coffee. The Baru volcano is divided into seven different micro-climate zones according to altitude, with national park protection, prohibition of human development and hunting, protection of rare plants and birds, preserved mammals. Elida Estate covers a total area of about 65 hectares, half of which is located in the national park. Only 30% of the estate is planted with coffee trees, and the rest is virgin forest.

Coffee growing area: Panama/ Boquete

Manor founded: 1918

Estate size: 65 hectares

Planting area: 30 hectares

Planting altitude: about 1850 meters

Classification Standard: SHB

Coffee Type: Typica

Soil type: Volcanic soil

Average annual temperature: average 20℃

Annual rainfall: about 2 400 mm

Treatment: Solarization

Harvesting Method: Manual Harvesting

Certification: Shelter Tree/Friendly Bird

Awards:

2015 Best Of Panama -4th place in the Sunlight Group

2014 Best Of Panama -Sunlight Group #3

2013 Best Of Panama -6th place in the sunburn category

2010 Best Of Panama -6th place in sunburn

2009 Best Of Panama -5th place in sunburn

2008 Best Of Panama -10th place in the sunburn category

2007 Best Of Panama -3rd place in sunburn

2006 Best Of Panama -13th place in the sunburn category

Panama Elida (Natural)

With more than half of its area in the Panama National Park reserve, Eridas Estate is a rare ultra-high elevation estate in Central America, growing coffee at 1,700 meters to nearly 2,000 meters, known for its "rich, umami" main flavor. Elida Manor, her flavor is stronger and more obvious than most Panama beans, black berry aftertaste and varied taste, become the main reason why consumers love her extremely. Alida manor is a regular winner in the best panama competition.

Cupping

Black berry flavor is obvious, very clean and full, good oil feeling, good sour and sweet fusion, high altitude tree tomato flavor, oil feeling is very lasting.

Boquet is Panama's most popular coffee producer, with many famous estates-such as the Emerald Estate, famous for its Geisha variety. Esmeralda, Best of Panama Hartman, Mamakata (Mama Cata), Kotowa Manor, Santa Teresa Manor, etc., and Elida Manor itself is also a heavyweight star manor in the Boquet region-winning the Best of Panama award for the past five years, second only to Emerald Manor. Elida Estate has a total area of 65 hectares, more than half of which are located within the Baru Volcano National Park, 30 hectares of which are planted with coffee trees and the remaining 35 hectares are virgin forests. Coffee is grown at altitudes ranging from 1670 to 1850 meters, making it one of the two highest coffee estates in Panama (the other estate at this altitude would be Carmen Estate in the Vulcan Valley).

Coffee beans in the European and American markets are basically Italian blended coffee beans: Espresso (as long as more than two kinds of coffee beans are mixed together and deeply roasted, they can be called Espresso Italian coffee beans. Most Italian coffee rarely uses high-altitude fine coffee beans as a formula, and Europe and America are no exception). There are very few single coffee! Not to mention manor coffee beans, Europeans drink coffee is the pursuit of strong taste (their eating habits!), They rarely drink single-item coffee; single-item coffee is often roasted less deeply than Espresso Italian style, and the taste is not as strong as Espresso, so these high-altitude manor boutique single-item coffee is basically purchased by some consumers such as British Royal and Japan, Singapore, Taiwan, Hong Kong, Daliu, etc. These customers are just like the requirements for good tea, that is, they require to taste the pure taste of the origin and the benefits of coffee to the body; In fact, many Chinese people in the pursuit of product quality requirements are much higher than Europe and the United States, but domestic due to various reasons to buy good products need to spend some energy; because Europeans and Americans mainly drink Espresso Italian coffee, so it is difficult to buy high mountain manor coffee beans abroad.

The following coffee producing areas are only some varieties. Some coffee beans from some producing areas are harvested very little every year. It is common that they cannot be bought. Customers often ask what kind of coffee is good to drink. In fact, it is difficult to say. Many manor fine coffees need to retain the characteristics of their growing environment when roasting. The roasting will not be as deep as Italian coffee.(The deeper the coffee is roasted, the more the characteristics are lost), there will be some acidity, but the better the coffee origin, the weaker the acidity, the purer the taste and the lower the bitterness. A real cup of Jamaica Blue Mountain Coffee is this perfect taste.

Thanks to Boquete's unique climate, dry and wet seasons, abundant sunshine and precipitation, and fertile soil formed by volcanic ash from Baru volcano, coffee cultivation at Lerida Estate quickly became a climate of its own. In 1929, coffee beans from the estate were exported to Germany for the first time, earning a good reputation for Panamanian coffee. Over the next three-quarters of a century, Lerida coffee cultivation as a family estate continued to develop and formed its international reputation.

The coffee is grown at an altitude of 1500 meters, surrounded by a well-protected natural tropical ecological park, and the nearby Baru Volcano National Park and La Amistad National Park are natural flora and fauna reserves, all of which form the unique microclimate of the estate and create its unique flavor.

This bean is fully washed and processed. The appearance is fresh emerald green. The beans are full and shiny. It is a hard bean with high density. Roasted to a high degree of obvious fruit aroma display, the entrance is also juice-like sweet and sour, bright and refreshing. Bake a little deeper, the sweetness of vanilla and nectar in the dry fragrance blend together, making people intoxicated, high+ baking degree, acidity decreased, alcohol increased, and sweetness also increased significantly, fruit acid also appeared softer and more vivid, in the aftertaste can still feel strong sweetness and rich fruity.

Panamanian Province of Chiriquí Poquete Lerida Estate Coffee

I have always preferred the strong taste of African beans, and the impression of Central American beans seems to me to be synonymous with moderates, whether Costa Rica or Guatemala, Caribbean island coffee is closer to "juice." And this Panama really gave me an unexpected surprise. The refreshing fruit acid is obviously more vivid than other countries in Central America and closer to the sweet and sour aroma of ripe fruit. On the mouth, besides balanced clarity, rich sweetness and slightly syrupy taste enhance its smoothness and vividness. In addition to the floral and citrus flavors, the overall taste is not inferior to rose summer.

Keywords: caramel sweet, sweet, pure, balanced, medium alcohol

Raw Bean Information:

Grower: Familia Chiari

Region: Poquet, Chiriquí, Panama

Variety: Fully washed

Height: 1500 m

Harvest period: October to March

Soil: volcanic ash soil

La Esmeralda is Price Peterson's father, Swedish banker Rudolph A. Peterson bought it, once served as president of Bank of America, and was a big shot in the financial circle at that time. Rudolph bought Hacienda La Esmeralda only for vacation and later retirement. It should not be expected that this estate would become world-famous and even become a representative of Panama's boutique coffee estate. After Price took over, he divided the market into three brands (Esmeralda Special,Diamond Mountain grows,Palmyra) according to altitude and microclimate, cup test performance and planting varieties.

Palmyra (Rainforest Alliance Certified) This brand of coffee is grown near Baru Volcano Park, all Catuai species, and she is typical of Panama Bouqete high altitude coffee flavor. Tart not too pungent, nutty sweet with vanilla chocolate flavor. s of nuts, Palmyra is actually La Esmeralda's highest coffee production, accounting for about 70% of the total family coffee production. Elida Manor is located in the Poquet production area of the western border province of Panama-Chery. The most famous landmark and tourist attraction in the province is the Baru volcano at an altitude of 3300 meters. Baru volcano is one of the highest volcanoes in Central America, with a total area of about 14000 hectares. It can be divided into 7 different microclimate zones according to altitude. There are many rare plants, birds and mammals inhabiting the volcano range. The Boquet region is located on the east side of Balu volcano, a valley area flowing through volcanic lava, and another famous coffee producing area in Panama-Volcan Valley (Volcan Valley).