Flavor characteristics of Panamanian Caesar Louis Solar bourbon specially selected Yellow bourbon

Flavor characteristics of Panamanian Caesar Louis Solar bourbon specially selected Yellow bourbon

Producing area: Tarazhu, Costa Rica

Producer: Tang Oscar processing Farm

Treatment: new dry washing treatment

Grading: European rules extremely hard beans SHB

Varieties: bourbon, Kaddura, Kaduai

Altitude: 1300 m to 1500 m

Dry aroma: sweet oranges (oranges), sweet berries, vegetables (cucumbers), walnuts, nutty, honey

Flavor description: ripe tropical fruit, apricot, red wine, sweet and sour, round and moderate

@ baking degree: 65

@ recommended grinding scale: Kajita 5 to 5.5

@ recommended water temperature: 88 degrees (range 87-90)

@ recommended amount of boiling water: 200m210g

@ recommended coffee consumption: 14g (range 13,15g) (it is recommended to use more powder, thicker scale)

@ steaming method: steaming

The first stage: the amount of water injection is completed in 30g/10 seconds. The second stage: steaming time: 20: 30 seconds. The third stage: pouring from the inside to the outside and dripping the liquid from the outside to the inside / 1 minute 20 seconds ~ 2 minutes 30 seconds

@ the above parameters are provided for reference, and the above parameters are subject to the actual situation on the spot.

Founded in 1979, Casa Ruiz, S.A., was founded by Ruiz-Arauz and his wife. Founder Plinio Antonio Ruiz Gonzalez, born in 1922, is a second-generation coffee farmer in Pokuit, Panama, surrounded by coffee trees and orange forests in his childhood. Pokuit has long been a famous coffee producing area because of the unique environmental conditions of the Baru volcano's nepotism, and coffee trading has once again become the most important business of the Ruiz family. Since the 1970s, the business potential of the international coffee market has greatly attracted the input of local coffee farmers. Pokuit coffee farmers insist on following tradition and grow coffee in a way that is friendly to the environment, natural shade, and so on. Select traditional varieties (such as Tibica) that are suitable for local growth, and seek sustainable management to produce high-quality coffee. The focus is on the growing boutique coffee market. In addition to its own farms, it has also formed cooperative organizations with high-quality estates or small farmers in the Pokuit region. More than 300 small farms have joined, including historic traditional estates such as Finca Berlina, Maunier Estate, Panamaria and Ruiz Organic. In all the high-quality farms that have been recognized repeatedly, we have achieved very good results in the Best of Panama Cup bidding over the years, years of hard work and efforts to improve the quality of production, Casa Ruiz, S.A. The product has become synonymous with high-quality Panamanian coffee.