Panama Honey Treated Coffee- Los Lajones Estate| Hand brewed coffee beans recommended

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Qianjie Coffee hand-made single Coffee Bean recommendation-- Solar Iron pickup of Erida Manor in Panama

For a long time in the history of coffee, Panamanian coffee was underestimated or even ignored, and this view was not completely changed until the emergence of the annual international cup test competition "Best Coffee in Panama" Best of Panama and Panamanian Emerald Manor (Hacienda La Esmeralda), which attracted global attention not only for the attraction of coffee itself, but also for its amazing price. Some small farms produce Geisha geisha varieties, with its unique flower fragrance to further attract the attention of coffee fans around the world. Panama produces good coffee not only Geisha species, most of the coffee species are Tibica and Kaddura coffee species, almost all areas have grown coffee, especially the province of Chirqui district Ricki near western Costa Rica is the producing area of many high-quality coffee Panamanian coffee has a strong floral aroma and clean fruit aroma, cup test quality is far better than other expensive coffee, amazing flavor, stable quality.

Panamanian coffee is widely used in boutique roasting and commercial baking, while direct coffee is attracted by some small family-run farms in the Boquete Pokai butterfly producing area of Chirqui district Ricki province, who do produce distinctive coffee cherries, and the farm employs the local Nissan 39 during the harvest season. The aborigines of gbe Indians Nobeb Gray are employed at the most reasonable salary in accordance with Central American labour laws.

Coffee bag simple record this is Los Lajones Manor.

Big HONEY means specially processed beans, and the farm is located in the Boquete Pokai butterfly producing area.

Central American Panama Panama is a country to look forward to.

In 2011, Direct Coffee introduced the first Panamanian honey-treated coffee beans. Los Lajones Estate Farm is a century-old small excellent manor located in the Boquete Pokai butterfly producing area. Now the owner of the farm, Graciano Cruz Casino Cruz, is a serious coffee lover. The farm is the first to develop honey treatment. The basic principle of honey treatment is that only fully ripe coffee cherries are harvested and the sugar content of beans is measured. At the end of each day during the mature harvest period, immediately concentrate the freshly picked cherries, remove the peel and pulp but retain the fresh mucous membrane on the bean skin, and then spread it on the outdoor bamboo rack, which usually takes 10-12 days of drying period. the moisture content of the beans at the end of the drying stage is about 11%, then wrapped in parchment to remove the mucous membrane and clean the beans and bagged. Honey treatment can really solve the problem of huge funds for the construction of water treatment plants and sun-drying plants. Another advantage can enable remote and small farms to eliminate the problem of over-fermentation of picking fresh cherries during transportation, resulting in a decline in bean quality. This can really achieve small production and small-scale excellent farms.

The clear yellowish-brown mucous membrane on raw coffee beans is the main reason for the complex and changeable flavor of Panamanian Los Lajones Estate with fermented fruit wine.

Beans are precious when they leave the factory, they are protected by vacuum chain bags to prevent the loss of aroma and moisture.

The whole Panamanian Los Lajones Estate looks like fruit, not like a bag of coffee, the fruit with golden oranges seen from afar

Property Characteristics: farm characteristics

Farm Farm name: Los Lajones Estate

Farmer Farm owner: Graciano Cruz Gassino Cruz

Awards Award: 12th Best Coffee in Panama in 12th Best of Panama 2008

Region producing area: Boquete Pokai butterfly producing area

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

Country countries: Panama Panama

Farm Size Farm size: 160Hectares ha

Altitude altitude: 1750 Murray 2100 meters

Annual Precipitation annual rainfall: 3500 mm

Soil soil: Volcanic clay volcanic soil

Type of Shade Trees shading tree species: Ingas Inca

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

Coffee Characteristics: coffee characteristics

Variety varieties: Geisha geisha, Caturra Kaddura, Yellow Catuai yellow Kaduai, Pacamara Pacamara, etc.

Processing System treatment: Honey processing, African raised beds honey treatment, African (sun drying) elevated bed drying

Flowering period flowering: April-June April to June

Harvest period harvest time: January-April harvest once a year from January to April

Aroma / flavor flavor: strawberry, orange, honey, brown sugar, grape, pineapple, mango, cherry, fermented fruit

Acidity: chrysanthemum acid, tartaric acid, sweet, lively fruit acid, orange soda flavor

Complex complexity and other other: very complex and varied, hazy taste, and strange flavor like guava fruit wine, a long, sweet finish like honey, dark chocolate

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