Description of flavor and flavor of washed coffee beans in Panama-Yavesa Manor

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■ country: Panama

■ Manor: Avisa Manor Arvesa (Hermanos Arauz Vega)

■ producing area: Santa Clara,Chiriqui

■ variety: Caturra,Catuai

■ treatment: washing washed

■ harvest time: arrive in 2015

■ level: SHB

Instructions and cooking suggestions:

Arvesa (Hermanos Arauz Vega) is located in the westernmost part of Panama, near the Santa Clara Mountains of Costa Rica. It is currently run by C é sar Isaac and Ara ú z Vega.

The manor itself has set up a complete back-stage treatment plant to ensure that it can be washed or sunburned immediately after harvest. The batch we bought is that the manor harvested 100% ripe coffee cherries, treated them with constant temperature and humidity in a large treatment tank, and then dried them at a low temperature of 40 degrees for 30 hours, so that the water content of raw beans can be reduced to 11.5% of 11mur. after 2 months of ripening, it will be shelled and shipped.

Dry aromas of ground powder, with hints of lemon, chocolate and nuts. After adding hot water, the aroma of chocolate is more obvious, the classic mild flavor of Central America. The cup is based on balanced caramel and chocolate, with comfortable barley aromas. Refreshing citrus acidity and moderate body make people aftertaste again and again.

Friends who do not like sour can choose shallow roasting, the flavor of nuts and caramel is more obvious, suitable for a cup in the morning, full of rich coffee aroma.

Cup test score: 88

Panama-20150423

■ recommended baking degree: shallow baking (city)-medium and deep baking (full city+)