Finca Deborah Deborah Manor in Panama introduces how to make good roses and summer coffee.

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Panamanian Coffee Manor-Deborah is located to the west of the brau volcano. A high altitude of 1900 meters means high density, better acidity and less bitterness of coffee beans, as well as the need for more effective and scientific agricultural management. In addition to the nutrients brought by the fertile volcanic soil on the Balu fire, Jamsion selected Guava, Inga and Polomo shade trees to provide organic nitrogen fertilizer for the growth of coffee trees. Although the manor is at 1900 Michael's altitude, Jamison insists that only 2000 Geisha are planted per hectare (10000 square meters), which can achieve 60% sun shade.

Unlike the more famous coffee growing area in Panama, where Volcan is a new growing area, Volcan is located to the southwest of the Baru volcano near the Pacific side, thus having at least two or more microclimates from the western Pacific and North Atlantic monsoons.

The WBC China trials of the World Barista Competition held by Hai just ended, which finally broke the glasses of many people. Zhu Jingui and Hu Ying, the famous coffee players in China in the past few years, won the second and third respectively. The winner of the Chinese championship was 25-year-old Pan Zhimin, a dark horse. He was also the champion of the Beijing Division last year, but he didn't even make it to the semi-finals.

Pan Zhimin beat all the finalists' rosy summer beans with a mixture of Kaddura and Essex, including Zhu Jingui's Panamanian Morgan Manor, the Panamanian Deborah Finca Deborah used by Hu Ying, and the coffee used by the current world champion Wu Zelin. these two beans are not only excellent rosy summers, but also extremely rare roses, and other finalists also use Rose Summer, Panama 90, Panama Boquet and so on. All lost to Pan Zhimin's hybrid Kaddura.

Deborah Manor Rose Summer (Finca Deborah Geisha), 2017 won the limelight in the World Cooking Competition (World Brewers Cup)!

In addition to Australia's ONA Coffee bean baker Sam Corra with Deborah won the world runner-up, only 2.14 points lost to Wang ce, in the top 15 winners, a total of 7 contestants used Deborah! There is no manor in the world, including the Rose Summer Manor in Ninety Plus, which can be matched!

In fact, when Wu Zelin won the 2016 World Coffee Masters (WBC) with Deborah last year, this extremely high-altitude Panamanian estate became the hottest coffee.

Jamison Savage, the owner of Deborah, is originally from the United States. over the past 10 years, he has been bent on building his ideal coffee farm in Panama. At first, everyone thought it was impossible. The site was almost covered by primeval forest at an altitude of 1950 meters, making it the highest and most independent coffee farm in Panama. According to the experience of local farmers, you can't grow good coffee at such a high altitude in Panama.

But Jamison was unimpressed. Since 2007, he has been planning the infrastructure of the entire estate. In 2010, he began to plant the first batch of rose summer at an altitude of more than 1900 meters, with the first small harvest in 2015 and the official commercial harvest in 2016. In the process of creating the manor, he strives to maintain a balanced ecosystem and has devoted himself to preserving most of the tree species and plants from the beginning of growing coffee. As a result, it is now seen from the four glass windows of the house on the manor. It is a breathtaking view of the tropical rain forest, and the whole house is powered by solar energy. The manor is shrouded in clouds all the year round and the temperature is so low that there is no need to use herbicides at all.

The rose summer produced by Jamison has complex levels and various flavors, which is very suitable for hand flushing. This rose summer is green leaf tip rose summer, growing in a very narrow area, from 1900 to 2000 meters. The lower temperature, coupled with dense shade trees, slow the ripening of coffee cherries, resulting in the development of excellent acidity. Sun treatment needs to be carefully screened manually, and then the perfectly ripe fruit will be laid thin and dried slowly to ensure the cleanliness of the sun-dried beans.

After the sun drying process, the cherries will remain in the dried flesh for up to 60 days to enhance the aroma and keep the sugar stable. Finally, it will be screened again to avoid any broken beans, making this coffee more exquisite and impressive.

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