Panamanian coffee brand Akapa Manor hand-flushed coffee beans recommend coffee beans suitable for hand flushing

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Country: Panama

Producing area: Bokui Special District (Boquete)

Manor: Caesar Louise Cooperative Akapa Manor

Variety: catuai, caturra

Grade: SHB

Altitude: 1300 m

Coffee was introduced into Panama in 1780 and was introduced into the first Typica trees by Europeans, and then it was widely cultivated. Panamanian coffee is very smooth, full granule light weight, and perfect acidity balance, its high-quality coffee bean 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.

Coffee is grown in almost all parts of Panama, especially in the western region of Boquete near Costa Rica. Most of the coffee trees are Tibica and Kaddura. Coffee grows in the shade of big trees in the primeval forest. Coffee beans grow slowly, and coffee beans at high altitude (S.H.B) are mostly harvested in batches to fully mature coffee. And the coffee beans with the same particle size are selected to maintain good raw bean quality. these coffees have obvious and refreshing floral aroma and clean taste without miscellaneous flavor.

Acapa Manor, also known as Presidential Manor, is named after its owner is the former female President of Panama. Acapa Manor is also the award-winning estate of the annual the Best of Panama Cupping Competition Panama Best Cup Test Competition. Shaded planting is used, and there are primitive forests in the manor, so it will not cut down a large number of trees in order to accelerate the growth of coffee, nor will it destroy the ecology and habitat of birds. On the other hand, it can also maintain soil moisture, shade coffee trees, make the development environment of coffee fruit growth process consistent, and maintain good growth quality. In addition to shade planting, Akapa is harvested artificially according to the maturity of coffee fruits in batches, making the quality of coffee beans more consistent and stable, and the granules are neat than Sitton Estate and Carmen Estate.

Features:

Dry aroma: fruity, nutty, berries, flowers, tea, a little essential oil

Wet fragrance: berries, caramel, flowers, sweet spices, cream, grease

Sipping: the entrance body is obvious and sour, grapefruit, white grape, malt sweet and raspberry sour, caramel sweet, green apple, body has a good sense of fat, sweet and slightly floral nose, tea, long finish and persistent ∼

Hand Chong experience: beans belong to shallow culture, light color; the same size, beans are very beautiful. The dry powder smells only nutty; the wet aroma smells of caramel and oil. The first sip is the mellow taste of the coffee itself, which is not bitter, astringent and not very sour. After sipping, the sour taste gradually comes out, with a very mild sour taste of berries. After drinking the coffee, the sour taste is not irritating.