Taste and flavor characteristics of Flower Butterfly Coffee suggestion on how to drink V60 cup of rose butterfly coffee beans

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According to literature records, Panamanian coffee cultivation began with the introduction of the first Typica species by European immigrants in 1780. Because Panama has sufficient sunshine, fertile land, alpine ecology and other advantages, coupled with enough labor force, Panama has become a representative country for producing high-quality and refined coffee. Especially after the successful appearance of Geisha in Jade Manor, Panamanian coffee has become the focus of attention in the international coffee market.

The Boquete region, the oldest and most famous producing area in Panama, is located on the east side of Mount Baru, on a plateau with an elevation of about 1200 Murray 2000 meters. Among them, "Baru Volcano National Park" (Volcan Baru National Park), a national ecological conservation area, is rich in biological species and has seven kinds of microclimates. In addition, it is shrouded in mist all the year round and has abundant rainfall, which naturally forms excellent coffee planting conditions, which makes the coffee produced in Pokuit have a unique aroma and is the largest and best quality coffee producing area in Panama.

Flower Butterfly Butterfly' is an exclusive item launched by Black Gold Specialty Coffee in cooperation with Pokuit, Panama. Because it contains a certain proportion of geisha from Pokuit (the same production area as the famous Jade Manor), it has been very popular since its launch and demand exceeds supply. (suddenly, there were fake butterflies on the market, forcing bean merchants to issue relevant instructions as clarifications.) '2017 Flower Butterfly' is still made up of three varieties of geisha, Kaddura and Kaduai. In particular, bean merchants have raised the proportion of geisha varieties to 70% this year, the highest percentage of geisha since the launch of Flower Butterfly. According to information provided by bean merchants, the coffee beans are planted in a volcanic area of about 1600 meters and are planted and harvested by members of small farmers belonging to the cooperative in the traditional way of slow working and meticulous work of Pokuit, while the post-processing is taken care of by nearby Caf é de Eleta SA. Although the yield is small, the quality is stable, and it can also take into account the maintenance and maintenance of ecological environment and soil quality.

Due to the particularity of the 'Flower Butterfly' in the variety, it is strongly recommended to bake with a moderately shallow baking degree in order to retain the sweet and elegant sour flavor of the flowers and fruits.

Boquet is located in the high altitude area of Panama's Baru Volcano volcano, where fertile soil, cold and humid air, sunshine temperature difference, abundant rainfall, the river confluence through which to create high-quality Panamanian boutique coffee.

Pokui Butterfly and the famous Jade Manor (La Esmeralda) are located in the same block with continuous valleys and ridges, so they form a variety of microclimates. Coffee produced in different regions often has its own flavor.

The Baru volcano is not only the highest mountain in Panama, but the sediments created by early volcanic activity and eruption bring a large amount of very fertile soil, which is rich in nutrients, especially rich in phosphorus and sulfur, mixed with clay and unique climate patterns, making the region a suitable environment for the growth of high-quality coffee. Dense forests and a large number of species form the overall biodiversity.

About 50 coffee farmers here form a small cooperative, all of which produce coffee in the traditional way of Bogut-allowing it to grow in a near-natural environment. Although the yield is not high, it can maintain a rich ecological environment, and soil quality can be maintained or even improved. The natural planting method is not only beneficial to the environment, because the coffee fruit grows slowly, so it is easier to grow high-quality coffee beans with good flavor. Farmers harvest complete coffee berries by hand and send them to nearby CafedeEletaS.A. For post-processing, the treatment plant is about 4 kilometers away from the farm, and a modern laboratory is set up for cup test tube and manual screening.

Qianjie Coffee suggests [Flower Butterfly] brew it in 90-92 degrees water, which has a good citrus acid and some nutty taste, with a hint of jasmine.

Hand flush Panamanian butterfly, V60, recommended 15g powder, water temperature 89-90 degrees

The ratio of gouache to powder is 1:15, the grinding degree of small Fuji is 3.5 and v60 filter cup, and the first injection of 30g water is steamed for 28-30s.

With the condition of steaming and the size of the expansion, it is necessary to determine how long it will take to flush with fine water. After steaming, the coffee powder basically still contains some air.

In the second water injection, there will be foam, and the thickness of the foam represents the air content in the coffee powder. The amount of air in the coffee powder determines whether the coffee powder floats on the water surface or precipitates at the bottom of the filter. There is a lot of air, and the coffee powder floats on the water surface, so it is necessary to use a gentle flow of water to disturb the coffee powder and let the air out of the coffee powder.

Inject 110g water, cut off water at 140g, wait for the water in the powder bed to reach half, then inject water slowly until 225g, do not need 5g at the end, and the extraction time is 2VR 00s.

This hand punch, high sweetness and soft sweetness, for reference only, we fine-tune according to their favorite taste.

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