Casalouis Panama Manor Red Bourbon Coffee beans Flavor characteristics Manor Story

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The Louise family, which has been in the coffee business for nearly a hundred years, has always grown the best coffee in Panama. It is now run by Maria (sister who works in coffee) and Plinio Louise (brother, president of the Panama Association in 2014).

The "large" scale is my first impression of Louise Manor, especially their super-large coffee processing plant, which has a lot of advanced equipment, so some famous estates in Panama will also ask Louise Manor to help with the latter stage of coffee processing.

From the commanding height of the manor, you can see the Caribbean, and every afternoon when the sea breeze blows in, it forms a subtle micro-climate, coupled with fertile volcanic soil, which makes the coffee fruit sweet and varied. This batch is a unique batch of Sweet House, the quantity is only 400 pounds. Planting at an altitude of about 1600 meters, with exquisite sun treatment.

The ground dry aroma with a hint of apricot and grape flavor, subtle lemon grass aroma will appear in the later stage; after the injection of hot water, the smell of various vanilla burst out, combined with the aroma of lemon peel and fresh acidity, like a breeze blowing across the prairie, soft clothing on the taste buds. Bourbon flavor is so special, a slight drop in temperature, will appear in other varieties can not taste the oak flavor, due to the high enough altitude, the coffee itself is no less mellow, faintly revealing the shadow of Geisha. Finally, there is a perfect end to the caramel flavor. This approachable Panamanian coffee. Sweet friends, don't miss it!

Variety: bourbon

Related: primitive species

Origin: bourbon Island

Grow at the best: 800 meters and above

Type: original species

Most common in: suitable for coffee growing all over the world

Main colors: red, yellow and orange, but mainly red

Fruit size: average

Leaf characteristics: wide and short

Special note: bourbon species are native to Bourbon Island or Ethiopia and are vulnerable to pests and diseases with low yields. Some data show that yellow bourbon produces more than red bourbon and orange bourbon, but red bourbon is the most common variety. Bourbon species are closely related to SL28,Typica and Cattura. Because it produces less in the right environment, it tends to produce very high-quality cups (there is evidence that lower yields tend to lead to higher quality, because plants can absorb nutrients from the land more effectively). The typical bourbon species is characterized by low alcohol (low body), balance (balanced), and obvious sweetness (sweet). It is a good base bean for espresso coffee.

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