Planting Environment and Flavor characteristics of Pacamara Pacamara in Don Hulian Manor of Panama

Planting Environment and Flavor characteristics of Pacamara Pacamara in Don Hulian Manor of Panama

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.

Don Julian Manor Panama Don Julian in Panama

Many years ago, most buyers in the boutique coffee industry shunned large-grain coffee such as Maragogype and Pacamara. Large-grain coffee grown in low and middle elevations usually showed less pleasant vegetable or woody flavors. At that time, most coffee farmers had not yet tried to grow in high altitude areas. It was not until Incht Manor won the championship of Cup of Excellence with Pacamara variety many times that boutique coffee lovers slowly realized that the original Pacamara produced at high altitude had such a rich and varied flavor.

When I visited Panama a few years ago, I happened to find the Pacamara variety just produced by Tang Hulian Manor. I was very impressed by the manor at that time, and exchanged a lot of information about the Pacamara variety with the owner Mrs Burneskis. At present, we have the following consensus on how to produce Pacamara with excellent flavor:

1. The elevation of the manor is 2. Strict fertilization control is particularly important for Pacamara varieties. Only the most ripe Pacamara fruits are harvested during the coffee harvest period, but not as long as there is a little immature color.

The time went back to around March 2013, when the coffee was harvested in the Boqui specialty area. At that time, I visited the manor with the owner and understood the whole operation process of the garden. As soon as I arrived at the manor, I could clearly feel the manor owner's attention to the ecological maintenance of the whole garden. A large number of original shading trees and many other native tree species were preserved in the manor. The owner of the manor explained that although the retention of many native tree species limits the annual output of the manor, it can improve the quality and flavor of the manor. Coffee trees need to be symbiotic with the surrounding environment. If you cut down these trees, although it can increase the yield, it will greatly harm the quality of coffee, so many conservation animals and plants can even be found in the manor. At the same time, we also talked to the manor owners about the care for local farmers, and this year, the manor owners officially began to build exclusive dormitories for farmers to provide them with better living quality and achieve the business philosophy of sustainable management by improving the quality of life of farmers.

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.

Panama _ Don Julian Manor _ Pacamara _ washing

Coffee bean producing area Boquete

The manor was founded in Number A.

The size of the manor is 12.5 hectares.

Planting area 5.5 hectares

The annual rainfall is about 3700 mm

The average annual temperature is 17 ℃

Plant about 1650 meters above sea level

Coffee variety Pacamara

Grading standard SHB

Soil type volcanic soil

Coffee treatment and washing method

Manual harvesting by harvest method