Panamanian Pokuit area | Belina Manor Organic washing baby Rose Summer Flavor?

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Panamanian Pokuit area | Belina Manor Organic washing baby Rose Summer Flavor?

Berlina Estate, run by the Casa Ruiz family family, has won numerous awards in the Panamanian raw bean competition, and the most famous product is, of course, Rosa. Namakesa Luis's La Berlina Estate Bolina Farm has organic beans, which is a well-known organic farm in the Pokai butterfly producing area. The classic Panamanian character is clean, sweet, delicate and creamy. The farm is located on a volcanic rock mountain at an altitude of 1500Mueller 1650, with towering ancient trees erecting, giving birth to unique new organic beans.

In 2004, the Emerald Manor won the best Panamanian championship with a rosy summer, which appeared in front of the world for the first time and shocked the global coffee industry. In 2005, the emerald owner Price Peterson sold 5lb's rose summer from the Jaramillo farm to Plinio Ru í z Jr. He cultivated the seeds so carefully that by the beginning of 2006, there were about 3500 seedlings ready for the upcoming rainy season in May. They chose the best block in the manor. They planted the old Tiebika and planted the roses in the Tibica, which turned out to be the right decision.

In 2008, according to the surprise of the first batch of successful planting roses, we planted more roses. We harvested 5 pounds in 2010 and 250 pounds in 2011. This batch won the fourth best Panama of the year! Kasha Louise's Rose Summer became famous! Since then, Kasha Louise has loved to call the rose summers of Belina Manor Baby Geisha, because they are originally grown from seedlings that are not easy to care for.

Kasha. The Casa Ruiz family has been growing coffee in Panama for more than a century. It is the most famous coffee family in the Balu Volcano Boquis District. It is now owned by Maria and Plinio Ruiz. It used to be a single family farm, and then, in addition to their own estate, Kasha Louis worked with more than 300 independent farms. Assist them in growing, handling, packaging, selling and other coffee-related business.

As for the Berlina Estate estate, it was originally founded by Mr. Sr. Segundo Diaz, a Colombian soldier stationed in Panama (Panama originally belonged to Colombia). After the independence of Panama, the Colombian man Diaz stayed and continued to run Bolina and began to grow coffee, covering an area of up to 80 hectares. He found enough coffee trees from the mountains near Pokuit. The variety is Tibica, and most of it is actually wild coffee. Unfortunately, by the end of the last century, although the quality of the coffee was highly appreciated, but the financial income could not make ends meet, Diaz's son was forced to sell the farm to the Kasha Louis family, and in 1997, Polina belonged to the century-old store Kasha.

The vast majority of producing areas in the world use the method of chopping down all tree species, emptying farmland, and then planting high-yield mixed varieties. Unlike Kasha Louis, they follow the traditional farming methods of Boquete, try their best to protect farm biodiversity and plant varieties that are most suitable for the natural environment of a particular farm. This method may not be able to produce a lot of coffee. However, under sufficient shade cultivation and appropriate number of coffee trees, the biodiversity in each geographical area and microclimate can be preserved and the soil quality will not deteriorate. The staggered growth of shade crops and coffee trees not only provides a source of food for local residents, but also conducive to the habitat of birds and animals.

Origin: Baru Volcano V lcan Bar Valley; Poquet Boquete; Chiriki province Chiriqui

Manor: Bolina Manor Berlina Estate

Producer: Casa Ruiz family of Kasha Lewis family

Altitude: 1700 m

Bean seed: rose summer Geisha

Treatment: washing washed

Flavor: Jasmine, violet, orange, peach, cantaloupe, orange peel

Filter cup: Hario V60

Water temperature: 90 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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.