Introduction to the characteristics of Flavor and taste quality of Rosa Coffee Bean varieties in Carmen Manor, Panama

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Panamanian Carmen Manor Rose Summer-Carmen Estate Geisha flavor? Is Rosa coffee the best?

Carmen Estate is located in the Porto Valley, 1700 meters above sea level, near the Costa Rican border and is considered to be one of the most important coffee growing areas in Panama. Carmen Estate is run by the third-generation Franceschi family, who have been producing high-quality Arabica coffee beans for more than 50 years and have recently devoted all their expertise to the cultivation of exquisite geisha beans. The volcanic soil of the volcanic valley, ideal drainage and optimal climatic conditions produce coffee with special floral and chocolate, caramel and a variety of forest fruit flavors.

For more than 50 years, Carmen Estate has been producing and exporting high quality Arabica coffee. Carlos Aguilera is the third-generation owner of a single estate and factory founded in 1960 by his grandparents Efrain and Carmen Franceschi. Carmen Estate produces 1200 bags (60 kilograms each) of unique quality green coffee beans every year.

Coffee plants grow on steep slopes, and under century-old rainforest vegetation, natural springs and streams pass through the hotel, providing a good habitat for local animals.

The safe and healthy conditions of workers and their families, as well as environmentally friendly production practices, such as integrated pest management, soil protection, natural water conservation, waste management and ecosystem protection, are all part of their contribution to sustainable farm management.

Carmen Estate provides a high degree of consistency in coffee quality year after year. One proof of this is that in the past few years, they have been ranked in the top five in a number of professional cupping competitions.

Carmen Manor is located in the volcanic valley of the Baru volcano region of Panama, near Bockett. The valley is considered to be the most important coffee growing area in Panama because of its high altitude, dense vegetation, volcanic soil and diverse microclimate. Cool, frost-free nights and dry, sunny days create ideal conditions for coffee growth. Farm coffee is grown at an altitude of 5600 feet. The variety is Caturra, it is cool.

Carmen Estate is a family farm under the current leadership of Carlos Aguilera. They produce about 1200 bags of green coffee a year, including Catuai,Caturra and Typica grape varieties, but this coffee is only Caturra. Coffee is harvested from December to March and is hand-picked by Nobes, a Panamanian native. The processing is cleaned completely, then basked in the sun and dried mechanically on the farm. Carmen Estate has strict agricultural and environmental standards; the farm is covered with more than half of its native trees, naturally sheltering coffee.

Carmen Estate has won numerous awards, including:

Best Panama fourth in 2010 (88.35 points)

Panama's fifth best in 2007 (88.96 points)

Panama Best fifth in 2007 (89.35 points)

Panama Best third place in 2006 (89.71 points)

Rainforest Alliance cupping quality ranked second in 2006 (88 pts)

Best Panama No. 3 in 2005 (92.54 points)

Rainforest Alliance cupping quality ranked first in 2005 (90.75 points)

Best Panama No. 3 in 2003 (88.05 points)

Varieties: Caturra, Catua í and Geisha

Processing: washing and insolation

Flavor: complex aroma with aromas of caramel, honey, fruit, baked cereal and chocolate. Bright, full-bodied acidity gradually sweetens, with a long aftertaste.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 91 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.