Panamanian Fine Coffee Variety Rosa geisha Arabica Variety Panamanian Poquet Butterfly

Rosa Coffee comes from Ethiopia and is famous in the Emerald Manor of Panama. Panamanian Coffee is also famous for its Rosa Coffee. The Emerald Manor is located in the Boquete producing area of Panama, Boquete is a town of Chiriqui in the province of Riki, located near the border between Panama and Costa Rica, near the famous Baru Baru volcano, the scenery is rich, the soil is fertile and the climate and soil are very suitable for producing quality coffee. There are many excellent estates in the Pokuit producing area, except the famous Emerald Manor, Alida Manor, Catova Duncan Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land.

Introduction of Geisha varieties:

Rosa originated from a very rare wild species in Ethiopia, and the beans may be named after this coffee bean found near the local village called Rosa. The coffee tree is tall, its leaves are slender, and it is not afraid of coffee rust. It is characterized by a wide gap between branches on the trunk. The appearance of raw beans is slender and ripe beans have strong and strong fruit aroma characteristics. Because of its low harvest, this variety cannot be bought for commercial trade, which makes Panamanian coffee unique and the most important resource 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.

Gesha is one of the most primitive coffee varieties in the world. Some people call it "geisha" and some people translate it as "Rose Summer". Her name contains tenderness and floral fragrance. It is an unforgettable coffee. It is also the winner of national bidding and cup testing competitions, and has been highly praised. Geisha was discovered in the Rose Summer Forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936, to Costa Rica in 1953, and to Panama in the 1970s by Franco Coco of Dongba Seven Farm Garden. Mr. Serraxin got seeds from CATIE, Costa Rica, and started growing Rosa Coffee.

Geisha, sweeping the coffee world with the power of a hurricane, the coffee revolution is so fierce that the blue mountains of Jamaica and Kona of Hawaii, which have long occupied the throne of the coffee kingdom, have to stay away. This wild species, which originated in Ethiopia, is now widely used in major coffee producing areas after numerous battles, and its best spokesman is the "LaEsmeralda" estate from Panama.

Panama is a small country located in the center of the American continent. The waters of the Atlantic and Pacific oceans flood its beaches.

Panama is located at 9 degrees north latitude, the meeting point of the Central Mountains, where Mount Baru, one of the highest volcanoes in Central America, is located. The Baru volcano has an altitude of more than 11400 feet, and the land around it is rich in nutritious and fertile soil, providing sufficient conditions for the sowing and cultivation of coffee endemic to Panama.

The Pokuit producing area not only benefits from the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land. Another important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region. This is the Panamanian environment from east to west that allows cold air to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here grow very well.

And in such a unique planting environment as Pocket, there is naturally not only the rose summer of the Emerald Manor, which is not cheap in terms of flavor, quality and value, but drinking Rose Summer Street every day is still quite extravagant. and even if there is no economic pressure, it is not like eating shark's fin and bear's paw every day. The same is true of coffee. Only by dabbling in a wide range of subjects can you enjoy the pleasure of tasting coffee more.

Panama Flower Butterfly Coffee

Poquet also has such an excellent rosy summer coffee-Panamanian Flower Butterfly. Originally called Cupid rather than the current Flower Butterfly, Flower Butterfly started with a 30% geisha, then adjusted it to 50% after two years of sale, and then changed its name to 70% again, renaming it Flower Butterfly. Flower Butterfly Coffee is composed of 70% of Rosa coffee varieties, including Rosa geisha, Kaddura Caturra and Kaduai Catuai. The special local microclimate of Panama leads to abundant rainfall 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. this coffee performs well in terms of richness, acidity and floral aroma.

The Flower Butterfly Coffee of Qianjie Coffee is excellent in terms of thickness, acid value and floral aroma. 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 has a rose summer variety, which makes this coffee have a very obvious rose summer flavor. For some friends who try rose summer coffee for the first time, Panamanian butterfly coffee is a good entry bean.

Rose summer

Rose summer is special in that it has very obvious and clear floral and citrus flavor, very high cleanliness, soft and elegant acidity, long-lasting cotton sweetness, and the taste of high-grade black tea. Floral aromas and intense sweetness of tropical fruits, with unique floral and fruity aromas.

Kaddura

Kaddura is a variety of bourbon species, was found in Brazil in 1937, production capacity and disease resistance are better than bourbon, and the tree is shorter, easy to harvest, adaptable, does not need shade trees, direct exposure can also be vibrant in the sun, commonly known as exposed coffee (Sun Coffee). Kaddura is suitable for planting in the high altitude area from 700m to 1700 m, with strong adaptability to altitude, but the higher the altitude, the better the flavor and the production capacity is relatively reduced.

Kaduai

Kaduai is also an Arabica hybrid breed, which is a hybrid of Mundo Novo Mondonovu (New World) and Kaddura. It has a good ability to resist natural disasters, especially wind and rain. It inherits the advantages of Kaddura's low stature and changes Mondonwood's shortcomings; another advantage is that it is solid and not easy to fall off in case of strong wind, which makes up for the weakness of Arabica fruit.

Some people may ask: is the flower butterfly a mix of beans?

The information obtained from the inspection of Qianjie coffee shows that, due to the historical reasons of the manor, in order to pursue yield at that time, the early rose summer varieties were mixed with the coffee trees of Kaddura and Kaduai, and in order to facilitate picking, coffee farmers later subdivided three varieties and directly mixed the three varieties at the time of export to achieve the mellow flavor they wanted to express.

The three varieties in the flower butterfly are all from the same place and the same producing area, so it belongs to the single bean.

Panamanian Flower Butterfly Coffee Bean washing

Nowadays, there are many ways of washing, but generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans. Natural yeast will break down the sugar in the mucus, a process called fermentation.

After the fermentation is completed, move the coffee beans to the sun field to dry. In the process of drying, you need to constantly turn the coffee beans to ensure the uniformity of the drying. Finally, the shell is kept in the warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing bright and lively acidity, as well as clear fruit flavor and floral aroma.

Qianjie brewed Panamanian Flower Butterfly Coffee parameters:

Front street use: V60 filter cup, powder-water ratio at 1:15, medium grinding (about the size of coarse sugar / 80% screening rate of China 20 standard sieve), water temperature of 91 degrees.

The use of segmented extraction, with twice the amount of coffee powder water for steaming, that is, 30 grams of water for 30 seconds, and the reason for the need for steaming process is to make coffee powder can discharge the internal carbon dioxide gas, so that the latter stage of the extraction is better stable. When the small water is injected around the circle to 125 grams, the injection will be stopped until 225 grams, then the filter cup will be removed after the dripping of the filter cup, and the extraction time will be 2 minutes 39 grams. Next, pick up and shake the whole cup of coffee, then pour it into the cup and taste it.

Qianjie Panamanian Flower Butterfly Coffee flavor characteristics: dry fragrance for white flowers aroma, citrus flavor is very obvious tail rhyme part of the tea feeling is heavy, honey sweetness is obvious.

In order to let more friends taste the flavor characteristics of Panamanian Rose Summer Coffee, Qianjie specially used Poquet Rose Summer Coffee from Panamanian Poquet as rations beans and became the representative coffee of Panamanian Coffee. Rosa coffee is delicious, but other varieties of coffee are also good. For example, Ethiopian coffee from its origin is very fresh. The flavor is unique! More full-bodied taste, such as Indonesia's Manning coffee and so on. In Qianjie, there are more than 50 individual coffees of different varieties in different producing areas of different countries, which can fully satisfy everyone's love for coffee.

Suggestions for making coffee in front of the street:

For the brewing of coffee, Qianjie has always believed that the freshness of coffee beans has a great relationship with the flavor of coffee, so the coffee beans shipped in Qianjie coffee are roasted within 5 days. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

For those who need to be ground, Qianjie warmly reminds you that if the coffee beans are ground in advance, there is no need to raise the beans, because in the process of transportation, the pressure caused by carbon dioxide in the package can also make the coffee flavor round. so you can drink a cup of coffee as soon as you receive the coffee powder. But the coffee powder needs to be brewed in time, because the coffee powder oxidizes more quickly after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not so good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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