Coffee review

Panamanian Mountain Manor Coy Farm-Rose summer or geisha which manor tastes good?

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, Panamanian Mountain Manor Coy Farm Rose Summer, which manor of geisha tastes good? Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) this Columbia hopes that the geisha of the manor is sold, and then we would like to invite you to taste the flavor of the geisha of the manor in the mountains of Panama! Panamanian Mountain Manor Coynon Gardening prostitute (Panama K)

Panamanian Mountain Manor Coy Farm-Rose summer or geisha which manor tastes good?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

This Columbia hopes that the geisha of the manor will be sold, and then we will invite you to taste the flavor of the geisha of the manor in the mountains of Panama!

-Panamanian Manor Coy Farm Geisha-

(Panama Kotowa Kooi Geisha Washed)

Place of production: eastern side of the Pokuit Mountains

Variety: geisha

Processing plant: mountain manor

Altitude: 1700 m

Baking degree: shallow baking

Flavor description: Nanyang fruit, flower scent, citrus

[introduction to Kooi Manor]

Kooi Manor is a well-known boutique coffee farm in Panama, taking good care of every production process, paying attention to the ecological environment and abiding by the standard of sustainable coffee production.

In addition to wildlife conservation, water reuse and pest management, nearly 60% of the farm is covered with native trees, coffee trees are grown in shade, certified by the Rainforest Alliance, and recognized by Panama and the Fine Coffee Association of America.

December to March is the dry season in Panama, and it is also the season when coffee cherries are harvested. Farmers only pick bright red fruits, while the unripe ones will not be harvested until the next harvest. After being transported to the treatment plant, the process from removing the exocarp and pulp to the sticky layer on the endocarp is in line with the standard of environmental protection, and the residue such as pericarp is used as organic fertilizer, rather than arbitrarily disposed of to affect the ecology.

After dried and mechanically air-dried coffee beans with endocarp on the outer layer, the beans were packed in sacks and cultured for 60 days. In the process, we continue to randomly sample to check what went wrong in the whole production process, and carefully avoid mixing defective beans with good beans. After the end of the culture period, they are graded according to size and weight, and then sold to Europe, the United States and Japan.

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