Characteristics of Panamanian Coffee beans in Coffee Manor Rahonne Stonewall Manor Kaduai

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Panama Boquete Las Lajones Catuai Natural Lot # 14

The owner of the manor is Graciano Cruz, King of Panamanian Honey processing and Sun Forerunner.

14 batches of Kaduai seed solarization in Panamanian Poquet Lahonne / Stonewall Manor

Flavor narration

Comprehensive tropical fruit symphony, pineapple, mango, passion fruit,

Strawberry, wine and other flavors alternate from dry aroma to sipping.

The finish of the nutty and fruity wine has a long aftertaste.

Los Lajones is located in the Boqui specialty area of Panama.

1750-2400 m Baru volcano hillside

Between two lava flows, a microclimatic area

The rainy season and dry season here are very distinct. May to December is the rainy season.

And from January to April, because the sea breeze in the Pacific Ocean is constantly blowing.

Stopped the misty rain in the Caribbean

Make the harvest season quite dry, precisely because of such perfect climatic conditions

Los Lajones focuses on honey treatment and sun treatment of coffee.

The manor covers an area of 160 hectares, of which 35 hectares are planted with coffee trees

14 hectares of planted coffee seedlings

40 hectares of agricultural land, with the rest for forest and working production land.

Los Lajones is also the first organic certified manor in Panama.

The first basic step of Los Lajones honey treatment

Is to choose 100% ripe coffee fruit.

Then wash and remove the peel.

Put the slime-coated beans on the African scaffolding made of local bamboo.

Dry in the sun for 10-12 days until the moisture content of raw beans is reduced to 11%.

In the process, the mucous membrane attached to the coffee Parchment acts with raw beans.

In addition to directly affecting the sweetness of coffee, it can also indirectly improve the flavor and acid value of fruits in coffee.