2017 Panamanian BOP champion-introduction to the flavor of Royal Pacamara Coffee at Don Julian Manor

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Refined Sunshine, Brazil COE third Runner-up Shenmu Manor, Panamanian BOP No.1 Pacamara

Panama Don Julian Pacamara

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 Panama competition under different names. one of them is Typica Hea, which won the bid two years ago, and the other is Pacamara of Donghulian Manor, which is also located in the Panamanian Bokui specialty area, 1650 meters above sea level, excellent regionally fertile volcanic soil 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 and the aroma and sweetness of Bourbon variety Pacas Pacas, thus producing outstanding varieties with unique flavor, excellent acid quality, good sweet feeling and strong body shape.

The advantages of Boquete producing area:

1. Boquete is 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.

36 aromas of coffee:

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