Panama honey processed coffee- Los Lajones Estate The reason for the excellent heritage of a century

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Panama Honey Treated Coffee- Los Lajones Estate

For a long time in coffee history, Panamanian coffee was underestimated or even ignored, and this view was completely changed until the annual international cup test competition "Best of Panama" and Panama Emerald Estate (Hacienda La Esmeralda ) were held in recent years. Geisha Geisha varieties produced by some small farms have further attracted the attention of coffee fans all over the world with their unique floral fragrance. Panama produces good coffee not only Geisha trees but also iron pickup and kadura coffee trees. Coffee is cultivated in almost all regions, especially Chirqui district near western Costa Rica, where many high quality coffees are produced. Panama coffee has strong floral aroma and clean fruit aroma. The cup test quality far exceeds other expensive coffees, the flavor is amazing, and the quality is stable.

Panamanian coffee is widely used in fine and commercial roasting, but what attracts attention is the small family-run farms in Boquete, Chirqui district, which do produce distinctive coffee cherries and hire local Ngbe Indians every harvest season, and hire them at the most reasonable wages in accordance with Central American labor laws.

Coffee Bean Bag Simple Record This is Los Lajones Manor

Big HONEY means specially densified beans, farm is located in Boquete Boquete

Central America Panama Panama is a country to look forward to

First appeared Panama honey processing coffee beans, Los Lajones Estate Farm is a century-old excellent small estate located in Boquete, now owned by Graciano Cruz Garcia Cruz, a serious coffee lover farmer, the farm was the first to develop honey processing. The basic principle of honey processing is to harvest only fully ripe coffee cherries and measure the sugar content of the beans. At the end of harvest every day during the mature harvest period, the cherries are immediately collected. After removing the peel and pulp but leaving the fresh mucous membrane on the skin of the beans, they are spread out on bamboo racks, which usually take 10-12 days to dry. The moisture content of the beans at the end of the drying stage is about 11%, and then they are wrapped in parchment paper, machine-removed mucous membrane and cleaned beans. Honey treatment can really solve the problem of building a large amount of money for water treatment plants and sun drying plants. Another advantage is that it can eliminate the problem of excessive fermentation of fresh cherries on the way to transportation, which causes the quality of beans to decline. This can really realize the success of small-scale excellent farms with small yields.

Coffee beans have a clear brown mucosa, which is the main reason for the complex and varied fermented fruit wine taste of Los Lajones Estate in Panama.

The beans are precious and are protected from loss of aroma and moisture by vacuum chain bags.

Panama Los Lajones Estate as a whole looks like fruit, not like a bag of coffee, with orange fruit at a distance

Property Characteristics: Farms

Farm Name: Los Lajones Estate

Farmer Farm Owner: Graciano Cruz

Awards: 12th Best of Panama 2008

Region: Boquete

Location: Eastern slopes of Volcan Baru

Country: Panama

Farm Size Farm Size: 160 hectares

Altitude: 1,750~2,100 m

Annual Precipitation: 3500 mm

Soil: Volcanic clay

Type of Shade Trees Shade tree species: Incas

Certification: Organic cert. by Bio Latina Certified by Organic Agro-pastoral Organization of Central and South America

Coffee Characteristics: Coffee characteristics

Variety: Geisha Geisha, Caturra Catura, Yellow Catuai, Pacamara Pakamara, etc. Mixed cultivation

Processing System: Honey processing, African raised beds

Flowering period flowering period: April-June April to June

Harvest period: January-April One harvest per year

Top Jury Descriptions Comments: Cinnamon 60 seconds after explosion

aroma/flavor: strawberry, orange, honey, brown sugar, grape, pineapple, mango, cherry, fermented fruit,

Acid: citric acid, tartaric acid, sweet, lively fruit acid, orange soda flavor

complex complexity and other: very complex and varied, hazy taste, and exotic flavors like guava, long finish sweet like honey, dark chocolate,

Date of cup test: December 30, 2010

Dry aroma: 9

Wet aroma: 10

Clean: 8

Brightness: 10

Taste: 10

Balance: 8

Complexity: 9

Sweet: 10

Acid: 10

Rhyme: 10

Cup Score: 94

Overall comments: This is a surprisingly good bean, unlike Costa Rica honey beans rich complex citrus sweet taste, Panama honey beans aroma like a dusty fruit wine jar once you open to maintain a burst of fermentation wine, deep but straight up the aroma style is very unique rare Panama coffee.