Won the best Panamanian coffee award for the seventh year in a row! Introduction of Tang Hulian Manor Shuipa Camara

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Panamanian Coffee Don Julian Manor Pacamara washing method

Panama Don Julian Pacamara Washed

Won the best Panamanian coffee award for the seventh year in a row!

Run by Hea Burnesky, a very talented Panamanian landowner, there are two kinds of raw beans, both of which have won numerous prizes in the best Panamanian competition under different names. one of them is Typica Hea, which won two years ago, and the other is Pacamara of Donghulian Manor, which is also located in the Panamanian Boqui specialty area, 1650 meters above sea level, excellent and fertile volcanic soil in the region, and unique micro-climate. Coupled with excellent varieties and good cultivation techniques, give birth to the world's amazing flavor performance. It also won the first place in the best Panamanian competition tradition group this year. In recent years, the emerging delicious variety "Pacamara Pacamara", which has gradually emerged in the international cup testing competition, is actually a mixed-race variety cultivated in El Salvador in 1958. It inherits the huge and rich acid quality of elephant bean Maragogype as well as the aroma and sweetness of Bourbon variety Pacas Pacas, thus producing outstanding varieties with unique flavor, excellent acid quality, good sweetness and strong physique.

The advantages of Boquete producing area:

​ 1 and Boquete are located in the highest Baru volcano in Central America, and the manor is located at 1650m above sea level, which is almost the highest elevation for growing coffee in Panama.

2. Have fertile young volcanic soil.

3. Unique microclimate. The Boquete region can be divided into seven to ten different microclimate zones.

During the dry season, often referred to as Bajareque by locals, clouds from the Pacific are shrouded in so-called "horizontal precipitation" that keeps the area very humid and cold even in the dry season.

And in winter, that is, the harvest season, it will turn into a lot of rain. This microclimate requires coffee seedlings to start harvesting two to three years longer than in other regions, and coffee fruits mature about a month or so longer than in other regions, giving coffee trees and fruits more time to develop and tighter.

Dried fragrance: mango, apricot, honey, pear, peach, vanilla

Wet fragrance: sucrose, tropical fruit, caramel, green apple, longan nectar

Sipping: creamy mellow thickness, rich floral, sucrose, cherry, honey aromas, supple citric acid, sweet taste, the overall flavor is perfectly balanced.

Panamanian Coffee Don Julian Manor Pacamara washing method

Coffee bean producing area: Boquete

Manor size: 12.5 hectares

Planting area: 5.5 ha

Annual rainfall: about 3700 mm

Average annual temperature: average 17 ℃

Planting altitude: about 1650 m

Coffee variety: Pacamara

Grading standard: SHB

Type of soil: volcanic soil

Coffee treatment: washing method

Harvesting method: manual harvesting

Award record:

2014 traditional washing group NO.1

2014 NO.1 in traditional solarization group

First place in the 2013 Best Panamanian Competition traditional Group

The second place in the traditional category of the 2012 Best Panamanian Competition

The sixth place in the 2011 Best Panama Competition

The eighth place in the 2010 Best Panama Competition

The third place in the 2009 Best Panama Competition

Fifth place in 2008 Best Panama Competition