Panamanian single coffee beans recommend Caesar Louis iron pickup in the sun.

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Panamanian coffee has a strong floral aroma and clean fruit aroma, the cup test quality is far better than other coffee, the flavor is amazing, the quality is stable. Small farms in the Boquete Pokai butterfly region of Chirqui district Ricki province do produce distinctive coffee cherries. During the harvest season, the farm employs the local natives of Nobebugre Indians, and is employed at the most reasonable wage in accordance with Central American labor laws.

Caesar Louis is the most famous cooperative in Boquete Pokai butterfly producing area of Ricki Province, headquartered in the valley of the volcanic belt. The company was founded in 1979 and has joined more than 300 small farms, including Berlina, Maunier, Panamaria and Cafe Ruiz, etc., becoming an integrated coffee cooperative from planting, processing to marketing. Caesar Louis follows the ancient tradition of Pokai butterfly producing area, which is friendly to the environment and suitable for planting. For high-quality coffee layer by layer selection, is the Best of Panama best Panama's ever-winning manor.

Farm Farm name: Michelle Coffee Farmers Cooperative Union

Region producing area: Boquete Pocket

Location location: the eastern slopes of the Eastern slopes of Volcan Baru Baru volcano

Country countries: Panama Panama

Altitude altitude: 1500 m

Annual Precipitation annual rainfall: 3200 mm

Soil soil: Volcanic clay volcanic soil

Workers' mode of operation: local Nobe Bugre aborigines harvest by hand

Certification certification: Organic cert. By Bio Latina Central and South American Agriculture and Animal Husbandry Organic Organization Certification

Coffee Characteristics: coffee characteristics

Flowering period flowering period: March-June March to June

Harvest period harvest time: November- February harvest once a year from November to February

Variety variety: Typica iron pickup

Processing System treatment: Natural solarization

Grade level: SHB

Top Jury Descriptions comment: the baking degree (Cinnamon) measured by the cup at the beginning of 60 seconds of explosion.

Aroma aroma / flavor flavor: mango, strawberry, mint, maple syrup, fermented flavor

Acidity: citrus acid, raspberry acid, orange orange, lively fruit acid

Single coffee flavor: delicate and tender, tropical fruit style, peppermint tea flavor in the mouth, peach sweet, soft and lingering finish