Panamanian Donkey Manor 100% African scaffolding Solar treatment Fine Coffee Bean Flavor and Taste description

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Elida El Burro Estate 100% African Drying Bed Sundry

100% African scaffolding sun in Alida Donkey Manor, Panama

Flavor essay:

BlackBerry, raisin, wine, chocolate, soft sweet and sour taste.

Country: Panama

Producing area: Bogut

Altitude: 1700-1800 m

Treatment: insolation

Grade: SHB

Variety: Kadui

The estate of Wilford Lamastus, the owner of Elida.

El Burro Donkey Manor

It is also located in the producing area of Haoshan and Haoshui Bogut.

More than half of the planting area in this area is included in Baru Volcano National Park.

As a result, it can maintain a rather primitive ecological environment.

Mount Baru is one of the highest volcanoes in Central America.

Due to the difference in altitude

There are more than seven micro-climatic environments in the whole volcanic area.

The coffee planting area of Donkey Manor falls at an extremely high altitude of about 1800m.

The temperature is low enough.

In addition, there are still clouds in the dry season.

And there are primitive forests as shade, and the night is cold.

So it takes four and a half to five and a half years for a coffee tree to produce fruit.

(two to three years more mature than coffee trees planted in the general environment)

The ripening of coffee cherries can be delayed by about a month.

The development is also more complete.

In addition to excellent environmental conditions

Wilford also implements considerable quality control for each batch.

This batch is strictly selected African scaffolding, 100% sun-dried, excellent flavor batch.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.