Description of flavor and flavor of boutique coffee beans in Alida Manor in Panama

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Panama Finca Elida Natural

Pokuit producing area, Panama District, National (Boquete)

1670-1850 meters above sea level

Farmer Lamastus family variety

Variety: Catuai treatment

Sun-treated soil

Volcanic sandy loam

Sun treatment of Kaduai seed in Elida Manor, Panama

Award-winning record: 4th place in 2015BOP Best Panamanian Suntan Group

2014 BOP Best Panamanian Suntan Group No. 3

The 6th best Panama sun tanning group in 2013BOP

Wu Zelin, the seventh place in the 2014WBC World Championship and the champion of the Taiwan area, chose the bean style.

Flavor essay:

Sweet tropical fruit and peach wine aromas

Sip and taste with rich and sweet tropical fruit flavors

The smell of fresh strawberries, mango, melon,

Juicy sweet and sour peaches with complex vanilla taste

The whole is full of wine flavors and dark berry flavors.

The aroma of berries in the aftertaste lingers for a long time.

Manor Alida, Panama (Finca Elida)

Located in the well-known boutique coffee producing area of Panama.

The elevation of the manor is quite high, and the average number of batches we purchase is about m

Alida Manor itself is in the National Park Reserve.

The manor has always maintained a very primitive forest appearance.

At the same time, many native tree species and edible tomato and plum fruit trees are preserved.

Due to environmental protection in Alida Manor

As a result, no asphalt was laid.

Driving in the manor in the 4X4 off-road vehicle of the owner Wilford

As the altitude is getting higher and higher, the temperature decreases obviously.

While the low temperature and cool temperature plus the protection of shade trees

It also provides a fairly good planting environment for coffee trees.

In addition to the strict maintenance of the manor environment

Wilford also experimented with quite a variety of sun exposure methods.

This batch is a micro batch made of African scaffolding sunlight.

In the stage of sun drying

Wilford requires workers to carefully pick out defective beans that are not good enough.

In addition, the Alida Manor is also divided quite carefully in further batches.

Each batch of red fruit harvested from the manor will be numbered differently.

It is convenient to track the batch quality and flavor level in the subsequent cup testing stage.

The raw beans purchased are all introduced to the selected batches of the manor with excellent flavor.

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.