Panama 90 + Prospect of Rosa Coffee Bean Flavor description Coffee cultivation in Rosa Manor of Panama

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In 2004, Panamanian coffee was dug up, and its unique aroma set off an upsurge in the search for excellent varieties all over the world. Joseph Brodsky, together with other raw bean producers, researchers and enthusiasts, went deep into the remote mountains of Ethiopia and went to the wild primeval forest where coffee originated in search of Geisha tree species. Although he didn't get what he wanted in the end, he believes that in so many native forests, there are still many excellent and unknown native species. It may not be discovered because the remoteness has not been discovered, or because it has not been carefully treated and cultivated. So in the coming year, Joseph Brodsky immediately put a lot of effort into Ethiopia, looking for valuable coffee beans and working with local bookmakers to improve and refine the raw bean processing process, and develop a Profile Processing raw bean system so that each bean can play its full flavor. In 2009, Joseph Brodsky began to grow native Ethiopian geisha in Panama. He bought land, created "Ninety Plus Geisha Estate" makers, and built Ninety plus Sensory Room. In recent years, he has developed SolkilnTM special treatment. Ninety Plus, which has repeatedly innovated in every aspect of raw bean processing, has taken the lead in the coffee boutique market.

In 2004, Joseph Brodsky Coffee began his career in search of the best geisha tree species. He chose the original species (Heirlooms) with good flavor in Ethiopia and planted the native Ethiopian geisha (Heirlooms Geisha) on the coffee farm NPGE (Ninety Plus Geisha Estate) in Panama.

Origin: ninety + Rosa Manor in Panama

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom

Treatment: honey treatment.

Taste characteristics: on the basis of the flavor of the rose summer seed itself, it is full of floral smell, and the entrance taste will have the taste of orange peel, caramel and dried cashew fruit.

Packing specification: 30kg / case

Prospect

Perci (Prospect N2 Level 39)

The origin of the name: the name "Perci" is derived from "perspective". The meaning of "perspective" itself is viewpoint and perspective. The name "Perci" means that in the process of sensory experiments on this coffee, we suddenly feel a unique and amazing stimulation during the overall sensory evaluation as usual, and this feeling makes us have a different view of coffee. Citing the meaning of "perspective" and naming it "Perci" reminds us that it is a coffee that impresses us. When we first tested this coffee blindly, we were pretty sure it was Ethiopian tanning coffee (in a sense). And the first thing we thought was that this was definitely not rose coffee. The basic flavor of Rosa coffee beans has citrus, orange and jasmine flavors. But for "Perci", the basic flavor of Rosa coffee beans is only a small part of its flavor. In addition, it also has mango, pineapple, carob, banana, plum, red grape, honey, peach, red coral and so on.

Origin: ninety + Panamanian Rosa Manor.

Altitude: 1250-1650m.

Variety: original variety of Ethiopian heirloom.

Treatment: insolation.

Taste characteristics: intense aromas of cherry, carob, vanilla, tropical fruit and mixed fruit juice. Mango, pineapple, carob bean, banana, plum, red grape, honey, peach.

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