An introduction to the description of the Flavor of Coffee Variety planting in Hu Lian Manor of Tang Dynasty in Panama

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Barnabas, Don Hu Lian, asked Panama Don Julian

Many years ago, most buyers in the boutique coffee industry shunned large-grain coffee such as Maragogype and Pacamara. Large-grain coffee grown in low and middle elevations usually showed a less pleasant vegetable or woody flavor. At that time, most coffee farmers had not yet tried to grow at high altitude. Knowing that Incht Manor won the Cup of Excellence championship many times with Pacamara varieties, it slowly made boutique coffee lovers realize that the original Pacamara produced at high altitude has such a rich and changeable flavor.

When I visited Panama a few years ago, I happened to find the Pacamara variety that Tang Hulian Manor had just produced. I was very impressed by the manor at that time, and I also exchanged a lot of information about the Pacamara variety with the owner Mrs Burneskis. At present, we have the following consensus on how to produce Pacamara with excellent flavor. The elevation of the manor is 2. Strict fertilization control is particularly important for Pacamara varieties. Only the most ripe Pacamara fruits are harvested during the coffee harvest period, but not as long as there is a little immature color.

The time goes back to around March 2013, when coffee was harvested in the Boqui specialty area. At that time, I visited the manor with the owner and understood the whole operation process of the garden. As soon as I arrived at the manor, I could clearly feel the manor owner's attention to the ecological maintenance of the whole garden. A large number of original shade trees and many other native tree species were preserved in the manor. The manor owner explained that the retention of many native tree species limits the annual output of the manor but can improve its quality and flavor. Coffee trees need to be symbiotic with the surrounding environment, if cut down these trees can increase production, but it will greatly damage the quality of coffee. In the manor, we also talked to the manor owner about taking care of the local farmers. This year, the manor owner also officially began to build exclusive dormitories for farmers to provide them with better living quality and achieve the business philosophy of sustainable management by improving the quality of life of farmers.

Record of the manor winning the prize

The first place in the traditional tanning group of the 2015 Best Panama Competition (Typica)

2014 Best Panamanian Competition Sunshine Group first place (Pacamara)

First and second place in the 2014 Best Panamanian Competition tradition Group (Pacamara)

First place in the 2013 Best Panamanian Competition traditional Group

The second place in the traditional category of the 2012 Best Panamanian Competition

The sixth place in the 2011 Best Panama Competition

The eighth place in the 2010 Best Panama Competition

The third place in the 2009 Best Panama Competition

Fifth place in 2008 Best Panama Competition

Tang Hulian Manor Pacamara washing Don Julian Pacamara Washed

■ country: Panama

■ producing area: Boquette

■ altitude: 1650 m

■ treatment: washing

■ level: SHB

■ variety: Pacamara

■ flavor description: rich floral aroma, sucrose, cherry, lasting finish

Tang Hulian Manor Pacamara Sun Don Julian Pacamara Natural

■ country: Panama

■ production area: Boquette

■ altitude: 1650 m

■ treatment: insolation

■ level: SHB

■ variety: Pacamara

■ flavor description: pineapple, grapefruit, blueberry, chocolate, plum

Tang Hulian Manor Tibica washes Don Julian Typica Washed

■ country: Panama

■ producing area: Boquette

■ altitude: 1650 m

■ treatment: washing

■ level: SHB

■ variety: Tibica

■ flavor description: sweet cornflakes, peaches, litchi

Tang Hulian Manor Tibica Solar Don Julian Typica Natural

■ country: Panama

■ producing area: Boquette

■ altitude: 1650 m

■ treatment: insolation

■ level: SHB

■ variety: Tibica

■ flavor description: strawberry, milk, peach, apricot, juice, clean