Panama Chiriqui Pocket Angel Kiss Beso De Angel Rose Summer Coffee Story letter

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In the fish market in downtown Panama, sandwiched in the jungle of skyscrapers such as New York, the capital of Panama, not far from the equator, is sweating, eating fried fish and drinking cold coconut water. Exploring the Panama Canal and watching large cruise ships move slowly up and down the canal, it is not difficult to understand how to create large-scale commercial buildings in this very hot Central America.

The most special experience is arriving at David Airport, after 40 minutes to BOQUETE, the weather becomes refreshing and comfortable. On the way to the manor, it was just an hour's drive, and sometimes the sun was shining brightly, the mountains and haze drifted over, and it suddenly rained cats and dogs, which was like a small village in Switzerland, but also as clean and fresh as a Qingjing farm. If you have any illusions about coffee, it can satisfy all coffee people's fantasies about coffee. In the search for beans, there are always various landowners enthusiastically instructing and correcting them, which is the happiest moment for coffee people.

Panama Coffee Manor

Angel Kiss BESO DE ANGEL is planted in Chiriqui, Panama. The height of Haiba is 1500-1800 meters. With a pure Panamanian Geisha species and an African bed, the peeled berries will be properly dried in a sunny and Atlantic and Pacific rotary breeze. Angel kiss BESO DE ANGEL tastes like kissing a gentle breeze, full of unrestrained aroma, it tastes like a typical Panamanian Geisha with warm orange aroma, because honey treatment makes the flavor super sweet, ripe into the sweetness of a peach, and the whole is like exquisite fruit and herbal tea. The tail rhyme is a long-lasting perfume and tea flavor.

Product name: Angel Kiss BESO DE ANGEL

Zone: Chiriqui, Panama

Hai Postscript: 1500-1800m

Variety: Panama Geisha

Treatment method: Honey honey treatment

Cup test flavor: strong floral notes, sweet peaches, grapes, strawberries, herbal tea, soft taste, tail fragrance, Earl tea notes, fruit aromas

Official coffee production in Panama, which began in the early 20th century, is grown in the westernmost valleys and mountains of the country, dominated by mild-tasting Arabica beans, producing 82% of Arabica and 18% of Robusta varieties, respectively. The Chiriqui Plateau, grown at an altitude of 2300-3500 feet (700-1070 m) above sea level, is considered to be the highest quality Arabica coffee in Panama, with the most famous boutique coffee in Boquete and Volcan producing areas because of its high rating in the international market and price records.

It is said that the coffee grown in this area has a rich taste, charming aroma, rich fruit tone and mild acidity. This may be due to the fact that almost all coffee trees in the area grow under shade trees and use the best sunbathing on the scaffolding as a traditional way of handling raw beans. It is also very important that the farms in this area are processed by hand and machines are used only in the wet grinding process. As a result, in seed preservation, farming techniques and peeling methods, generations of traditions have been preserved and modern advanced technologies have been combined.

According to FAO statistics in 2013, the production of Panamanian coffee was 10100 tons, accounting for about 0.1 per cent of global production, with a planting area of 22400 hectares. From 1966 to 2005, coffee production statistics showed that production increased from less than 402 tons in 1961 to 1422 tons in 1985, but fell to 510 tons in 2014.

Coffee trees and crops in Panama are eventually affected by natural pests in other coffee-producing countries. In recent years, the pests that have seriously affected the cultivation of coffee farms on 20097 hectares of land are iron rust, Ojo de Gallo and beetles.

Although Panama is a small coffee producer, its coffee is characterized by its ideal production environment, such as high altitude, volcanic soil, balance of water and sunlight caused by tropical plateau climate, and many microclimates, which have created many unique coffee flavors and tastes. Because coffee trees grow at high altitudes (starting from 1.400 mts), low temperatures and slow growth rates Brewing a complete taste and aroma development.