Characteristics of processing Panamanian Coffee with Geisha Honey in Panamanian Coffee Manor Rahonne Stonewall Manor

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Panama Boquete Las Lajones Geisha Honey Cama 4

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

Panamanian Poquette La Honne / Stonewall Manor Geisha Honey treatment No. 4

Flavor description:

Rich gardenia, bergamot, fragrant cheese, citrus,

Grapefruit, blueberry, peach, litchi, solid texture

While promoting the taste and sweetness with honey treatment

The characteristics and details of the floral, orange-scented bergamot of geisha / rose summer

Still confessed clearly, not carelessly.

It is worthy of the work of Graciano Crzu, the king of Panama.

Los Lajones is located in the Baru volcanic hillside of 1750-2400 meters in the Bokui specialty area of Panama.

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, because of the attachment to the coffee

The mucous membrane on Parchment interacts with raw beans.

In addition to directly affecting the sweetness of the coffee

It can indirectly improve the flavor and acid value of the fruit in the coffee.