Description of flavor and flavor of washed coffee from Shenqu Manor in Vulcan Valley, Panama

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Panama Los Cantares Washed

Washing treatment of Shenqu Manor in Vulcan Valley, Panama

Flavor description:

Sweet apple, caramel, orange peel, melon, milk chocolate, pleasant sweet and sour feeling

Product name: Shenqu Manor washing

Producer: Mary Marie Jackie

Producing area: Vulcan Valley (Volcan Valley).

Village: Paso Ancho Town, Paso Anqiu

Altitude: 1500-1650 m

GPS: 8 degrees north latitude 48 minutes 20 seconds longitude 82 degrees 38 minutes 0 seconds west

Variety: red Kaddura mixed with Huang Kadura (Red/Yellow Caturra)

Treatment: washing treatment

The Vulcan Valley (Vocan Valley) next to the Baru volcano, Panama's highest peak

A quiet garden with an altitude of 1500 to 1700 meters above sea level

Caturra / Catuai /

During the period of geisha (Geisha) and coniferous trees

Although the sparrow is a processing plant with complete internal organs.

Enough to do everything from berries to sacks.

In fact, the local aboriginal employees are trusted by the landlord.

An unborn coffee expert; in the cup test room next to the bean drying farm.

With Miss Mary, the owner who loves coffee more than herself.

All from the 2009 flood, from the depths of the mountains and forests to the world her determination to never give in!

This kind of achievement is also unforgettable-- every bag of coffee in Shenqu Manor.

You have to cross the bridge that only allows one person to pass at a time, one bag at a time.

Hard as she is, her every step leads to a broad road to revival; that's what she's talking about!

No. 11 in 2016 Geisha Washed

No. 8 in 2015 Geisha Natural

No. 8 in 2015 Geisha Washed

2014 second place in Best of Panama Geisha Natural

No. 6 in 2014 Best of Panama Geisha Washed

2013 Best of Panama Geisha Washed ninth place

2013 Best of Panama Geisha Natural eighth place

No. 1 in 2012 Best of Panama Geisha Washed

*

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.

*

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.

*

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.

*

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.

*

Flavor description:

Sweet apple, caramel, orange peel, melon, milk chocolate, pleasant sweet and sour feeling

*

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.

*

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.

*

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.

*

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.