Introduction to El Burro Eimbro Manor in Panama _ clearance of Eimbro Manor and Alida Manor

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Ainbro Manor, like Elida Manor, is a regular winner of Panamanian Coffee B.O.P. Suzuki of the 2016 Japanese barista contest won the Japanese barista contest because of its rosy summer. At one point, there are more than 20 batches of Kaduai recommended to you, each of which is obviously different, and this is what we choose to present to you with the most distinctive and obvious flavor.

[country]: Panama

[producing area]: Pocket

[breed]: Kaduai

[treatment]: insolation

[altitude]: 1700-1800 m

[manor]: Einbro

[baking degree]: City (shallow baking is recommended)

[flavor]: in shallow baking, plums, honey, ripe berries, red raisins, good sweetness, clean

Elida, owned by the Lamastus family, began growing coffee in 1918. In addition to growing coffee in the garden, there is now another El Burro estate in addition to Elida, and the two estates can enter the bidding for a total of seven beans in 2015. In addition to coffee, many native tree species have also been planted, which not only shade the coffee, but also protect the ecology of the wild. The family treats coffee trees with artificial fertilization and refuses to use environmentally damaging herbicides and pesticides. In addition to Kaduai, Tibica and Bourbon, the current coffee trees also began to grow geisha a few years ago. Even though there are many varieties of coffee in the manor, Kaduai is still used to participate in the Best of Panama competition, and the achievements are repeated, which shows the excellent geographical environment and processing technology of the manor. Alida Manor itself is a star estate in the Poquet region and is one of the two highest coffee estates in Panama (the other estate with such elevations should be Carmen in the Vulcan Valley). The estate covers a total area of 65 hectares, more than half of which are located in Mount Baru National Park, of which only 30 hectares grow coffee and 35 hectares are virgin forests. Due to its high altitude, years of low temperature delayed the ripening of coffee berries, but also because it was located near the volcano, the volcanic soil provided rich nutrients for the cultivation of coffee, so that the manor coffee beans could achieve good results in the competition.

2017 Best Panamanian Coffee B.O.P traditional Group Solar fourth place

Two estates, Elida and El Burro, belong to the Lamastus family. The two estates received a total of six awards in the four categories of B.O.P in 2015, making them the most award-winning families.

Taste description

Dry aroma: berries, passion fruit, pineapple, mango:

Wet fragrance: delicate berries, black cherries, blackcurrants, honey, brown sugar

Sipping: blackberries, raisins, chocolate-like thickness, clean and bright acidity and excellent balance, very smooth and elegant.

Geographical environment ⛰:

Eimbro is located in the mountainous highlands of the western province of Coffee Chiriqui in Panama, near the Costa Rican border, which means crack in Spanish. Robert Lamastus, who was born in Kentucky, USA, started growing coffee in the high mountains of Boquete at the beginning of the 20th century.

Today, the coffee kingdom of Boquete, the Panamanian coffee producing region of the Lamastus family, has grown for three generations, with two estates, Elida and El Burro, both of which are on the list of the best Panamanian coffee. Both estates are situated on a steep hillside on the edge of Baru Volcano, one of the highest volcanoes in Central America, and half of the area is within the "Baru Volcano National Park" (Volcan Baru National Park). As a result, they are home to a variety of animals and plants, including rare mammals such as leopards and birds such as long-tailed birds. Balu volcano is also one of the highest volcanoes in Central America. According to different elevations, there are seven kinds of microclimates. Coffee is covered by cloud-shrouded primeval forests all the year round and has a good shade planting environment. Coffee trees start from planting saplings. It takes longer to harvest, about four and a half to five and a half years (two or three years longer than usual), and the low temperature environment also makes cherries take one more month to mature. All these factors form the special flavor of coffee.

Raw bean treatment:

The treatment of raw beans is to leave the coffee beans in the pulp to dry together, so that the taste of the flesh can easily seep into the inside of the beans. In order to dry, the cherry fruit will be moved from the higher altitude planting park to the lower altitude, warmer sun field, which will last for 10 to 12 days. Compared with washed beans, the sun usually has a thicker taste, but the biggest challenge is the fermentation process during the sun exposure. The Lamastus family sun treatment is very delicate and can get coffee with complex flavor, strong fruit flavor and full aroma, especially more experienced in dealing with traditional beans iron than card and Kaduai. In the sun treatment, it will be treated separately according to the harvest date, so each batch is harvested and processed on the same day, with an average of five bags per batch. After about 10-12 days of low-temperature sun exposure, shell beans will be stored in 10-12 ℃ storage for 75-100 days, and will not be shelled and hand-selected until the week of shipment.

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