Flavor characteristics of washed Panamanian Coffee in Paso Anqiu, Carmen Manor, Panama

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Panamanian Carmen Manor Paso Anqiu washing

Area: West Slope of Volcan Baru Volcano, Paso Anqiu Valley

Variety: Kaddura, Tibica

Production: Carmen Manor

Altitude: about 1700 Murray 2000 meters

Treatment: washing treatment

Grade: SHB

Soil quality: volcanic soil

Flavor features: sweet apple, wild plum, BlackBerry acidity, hazelnut, caramel taste solid, light floral sweetness, exudes elegant and charming flower-like perfume aroma, rich drupe sweet.

Coffee was introduced into Panama in 1780, when Europeans introduced the first Typica tree species. After that, this mysterious and strange drink conquered the senses of Panamanians, and the local people began to grow it widely. Panamanian coffee is very smooth, full grains, light weight, and perfect acidity balance, its high-quality coffee beans flavor is pure, very characteristic, it is recommended to adopt moderate roasting. Many buyers like to use Panamanian beans as comprehensive products, and almost all high-quality coffee beans are shipped to France and Finland.

The main producing areas of Panamanian coffee are:

Bokui Special District (Boquete): the multi-quality coffee produced in this area is the region with the highest coffee production and the best quality in Panama.

Volcan: the coffee produced here is characterized by a mild and balanced taste, which has gradually attracted the attention of international experts and coffee lovers, and it is believed that it will soon be on a par with the Boqui Special District.

Santa Clara (Santa Clara): the fertile coffee garden is irrigated with clear river water from Chorerra Falls and the nearby Panama Canal, making it easy to transport fresh and authentic Panamanian coffee to all parts of the world.

Piedra de Candela: the most promising area has the potential to develop high-quality premium coffee.

Panamanian coffee is the hottest home in Central America in the past six years. The main reason is that Geisha, a coffee tree planted in Hacienda La Esmeralda, which is run by the Peterson family, makes coffee lovers crazy. Therefore, Geisha is regarded as the top coffee bean in the world, and it is for this reason that the Panamanian coffee winning cup competition is independent of the Central and South American Cup test competition. The earliest auction is held in the middle of May every year.

Panamanian coffee is not only impressive in Geisha varieties, but also constantly updated in the middle of the raw bean treatment process, not only the traditional water treatment, but also the most popular honey treatment in neighboring Costa Rica, and the emerging sun-dried beans in Central America, Panamanian coffee is also produced in small quantities, attracting the attention of coffee lovers all over the world.

Carmen Estate is owned by the Franceschi family, who emigrated from Corsica in the Mediterranean to the Panama Bureau in the 1800s, where the family runs several businesses-herding, farming and shipbuilding. In the 1950's, Mrs. Carmen Franceschi advised her husband, Mr. Efrain Franceschi, to start growing coffee on a small scale. Today, the third generation

The receiver is Mr. Carlos Ahuilera Franceschi. Carmen Estate is located in the Paso Anqiu Valley (Paso Ancho Valley), a small place in the province of Chiriqui in western Panama near the Costa Rican border, to the west of the Baru volcano volcano, which is Panama's highest mountain, 3500 meters high. The Baru volcano provides fertile soil, abundant rainfall and high-altitude terrain, making this small area of coffee outstanding.

Because of its unique geographical environment, strict control of every detail, screening, recording and review, Carmen Estate has always had an excellent performance in the Panamanian coffee industry and is one of the winners in the annual coffee competition in Panama. This batch of Carmen Manor washed Kaddura / Tibica flavor features: sweet apple, wild plum, BlackBerry acid, hazelnut, caramel, light floral sweetness, elegant and charming floral fragrance, rich drupe sweetness.