What is the relationship between Eimbro Manor and Alida Manor Panamanian Coffee Sun-treated Flavor

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Kaduai Solar treatment of Panamanian Coffee Eimbro Manor

Panama EL Burro Estate Catuai Natural BOP-Fraditional Natural # 4

2017 Best Panamanian BOP traditional group solarization fourth place

Elida and El Burro, both of which belong to the Lamastus family, received a total of six awards in the four categories of BOP in 2015, making them the most award-winning family. Boquete is located in the mountainous highlands of the western province of Chiriqui in Panama, near the Costa Rican border, which means crack in Spanish. Robert Lamastus, who was born in Kentucky, USA, started growing coffee in the high mountains of Boquete at the beginning of the 20th century.

Today, the Lamastus family's coffee kingdom in Boquete, Panama, has grown for three generations, with two estates, Elida and El Burro, both of which are on the list of the best Panamanian coffee.

Both estates are situated on a steep hillside on the edge of Baru Volcano, one of the highest volcanoes in Central America, and half of the area is within the "Baru Volcano National Park" (Volcan Baru National Park). As a result, they are home to a variety of animals and plants, including rare mammals such as leopards and birds such as long-tailed birds. Balu volcano is also one of the highest volcanoes in Central America. According to different elevations, there are seven kinds of microclimates. Coffee is covered by cloud-shrouded primeval forests all the year round and has a good shade planting environment. Coffee trees start from planting saplings. It takes longer to harvest, about four and a half to five and a half years (two or three years longer than usual), and the low temperature environment also makes cherries take one more month to mature. All these factors form the special flavor of coffee.

The treatment of raw beans is to leave the coffee beans in the pulp to dry together, so that the taste of the flesh can easily seep into the inside of the beans. In order to dry, the cherry fruit will be moved from the higher altitude planting park to the lower altitude, warmer sun field, which will last for 10 to 12 days. Compared with washed beans, the sun usually has a thicker taste, but the biggest challenge is the fermentation process during the sun exposure. The Lamastus family sun treatment is very delicate and can get coffee with complex flavor, strong fruit flavor and full aroma, especially more experienced in dealing with traditional beans iron than card and Kaduai. In the sun treatment, it will be treated separately according to the harvest date, so each batch is harvested and processed on the same day, with an average of five bags per batch. After about 10-12 days of low-temperature sun exposure, shell beans will be stored in 10-12 ℃ storage for 75-100 days, and will not be shelled and hand-selected until the week of shipment.

Dry aroma: berries, passion fruit, pineapple, mango

Wet fragrance: delicate berries, black cherries, blackcurrants, honey,

Sipping: blackberries, raisins, chocolate-like thickness, clean and bright acidity and excellent balance, very smooth and elegant.