Coffee review

Katowa Duncan Manor Fine Coffee Bean Vulcan Valley Coffee Bean introduction

Published: 2024-11-08 Author: World Gafei
Last Updated: 2024/11/08, Country: Panama: Vulcan Valley Manor: katowa Duncan Manor varieties: Arabica treatment: washing roasting: medium roasting altitude: 1700-2000m Duncan Manor is a well-known boutique coffee estate in Panama, taking good care of every aspect of coffee production, paying attention to the ecological environment, strictly abiding by sustainable coffee production standards, protecting wildlife and profit.

Country: Panama

Producing area: Vulcan Valley

Manor: katowa Duncan Manor

Variety: Arabica

Treatment method: washing method

Baking: medium baking

Altitude: 1700-2000 m

Duncan Manor is a well-known boutique coffee estate in Panama. Every aspect of coffee production is carefully taken care of, ecological environment is paid attention to, sustainable coffee production standards are strictly observed, wild animals are protected, water resources and wastes are reused, and pest control is managed. Nearly 60% of the farm is covered by native trees, and coffee trees are planted for shade, which is certified by the Rainforest Alliance. It is also recognized by Panama and the American Fine Coffee Association.

Every year, December to March is the dry season in Panama, and it is also the season for the manor to harvest ripe coffee cherries. Farmers only pick bright red fruits, and the immature ones will not be harvested until the next harvest is ripe, and then transported to the manor's treatment plant. From the removal of the outer pericarp and pulp to the slime layer on the endocarp, the process is in line with environmental standards, and the residues such as the removed pericarp are reused as organic fertilizer. Instead of releasing water to affect the ecology. After drying the coffee beans on the balcony and mechanically drying the coffee beans with endocarp, they were packed in sacks and cultured for 60 days. Among them, we continue to randomly sample the quality of raw beans, find out what went wrong in the whole production process, and never allow defective beans to be mixed with fine beans. At the end of the culture period, they will be graded according to size and weight, and then sold to Europe, the United States and Japan.

This coffee has obvious sugar sweetness and chocolate, followed by aromas of barley, barley, barley and oats. The palate is full-bodied, with bright sour plums and long-lasting sweetness. Its outstanding results have been shown in the Best of Panama "Cupping for Quality" competition many times.

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