Panamanian Honey Coffee | Panama BOP | Los Lajones Estate Manor

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Central American Panama Panama is a country to look forward to.

The cup test competition "the Best Coffee in Panama" Best of Panama has attracted worldwide attention, in addition to the attraction of coffee itself, of course, there is also an amazing price. Some small farms produce Geisha geisha varieties, with its unique flower fragrance to further attract the attention of coffee fans around the world. Panama produces good coffee not only Geisha species, most coffee species are Tibica and Kaddura coffee species, almost all areas have grown coffee, especially the province of Chirqui district Ricki near western Costa Rica is the producing area of many high-quality coffee. Panamanian coffee has a strong floral aroma and clean fruit aroma, cup test quality is far better than other expensive coffee, amazing flavor, stable quality.

Panamanian coffee is widely used in boutique roasting and commercial roasting, and it is worth noting that some small family-run farms in the Boquete Pokuit region of Chirqui district Ricki province do produce distinctive coffee cherries, employing the local natives of Nobebray Indians during the harvest season, and at the most reasonable wages, in accordance with Central American labour laws.

Los Lajones Estate Farm is a century-old small excellent manor located in Boquete Pokuit. Now the owner of the farm, Graciano Cruz Gassino Cruz, is a serious coffee lover. The farm is the first to develop honey treatment. The basic principle of honey treatment is that only fully ripe coffee cherries are harvested, and the sugar content of beans is measured. At the end of each harvest during the mature harvest period, the cherries that have just been picked are concentrated immediately. Remove the peel and pulp but retain the fresh mucous membrane on the bean epidermis, and then spread it on the outdoor bamboo rack, which usually takes 10-12 days to dry, and the moisture content of the bean at the end of the drying stage is about 11%. Then the parchment is wrapped in a machine to remove the mucous membrane and clean the beans for bagging. Honey treatment can really solve the problem of huge funds for the construction of water treatment plants and sun-drying plants. Another advantage can enable remote and small farms to eliminate the problem of over-fermentation of picking fresh cherries during transportation, resulting in a decline in bean quality. This can really achieve small production and small-scale excellent farms.

The clear yellowish-brown mucous membrane on raw coffee beans is the main reason for the complex and changeable flavor of Panamanian Los Lajones Estate with fermented fruit wine.

Beans are precious when they leave the factory, they are protected by vacuum chain bags to prevent the loss of aroma and moisture.

Property Characteristics: farm characteristics

Farm Farm name: Los Lajones Estate

Farmer Farm owner: Graciano Cruz Gassino Cruz

Awards Award: 12th Best Coffee in Panama in 12th Best of Panama 2008

Region producing area: Boquete Pokuit producing area

Location location: the eastern slopes of the Eastern slopes of Volcan Baru Baru volcano

Country countries: Panama Panama

Farm Size Farm size: 160Hectares ha

Altitude altitude: 1750 Murray 2100 meters

Annual Precipitation annual rainfall: 3500 mm

Soil soil: Volcanic clay volcanic soil

Type of Shade Trees shading tree species: Ingas Inca

Certification certification: Organic cert. By Bio Latina Central and South American Agriculture and Animal Husbandry Organic Organization Certification

Coffee Characteristics: coffee characteristics

Variety varieties: Geisha geisha, Caturra Kaddura, Yellow Catuai yellow Kaduai, Pacamara Pacamara, etc.

Processing System treatment: Honey processing, African raised beds honey treatment, African (sun drying) elevated bed drying

Flowering period flowering: April-June April to June

Harvest period harvest time: January-April harvest once a year from January to April

Aroma / flavor flavor: strawberry, orange, honey, brown sugar, grape, pineapple, mango, cherry, fermented fruit

Acidity: chrysanthemum acid, tartaric acid, sweet, lively fruit acid, orange soda flavor

Complex complexity and other other: very complex and varied, hazy taste, and strange flavor like guava fruit wine, a long, sweet finish like honey, dark chocolate

Dry aroma: 9

Wet aroma: 10

Clean: 8

Brightness: 10

Taste: 10

Balance: 8

Complexity: 9

Sweetness: 10

Acid quality: 10

Yu Yun: 10

Cup test score: 94

Overall comment: this is a very surprising good bean, different from the rich and complex citrus sweet taste of Costa Rican honey beans. Panamanian honey treats beans like a dusty fruit wine urn that allows you to ferment wine as soon as it is opened. It is a very unique and rare Panamanian coffee.

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