Chiriki province of Panama | Santa Maria Santa Maria Manor SHB Sun Kaddura flavor and

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Chiriki province of Panama | Santa Maria Santa Maria Manor SHB Sun Kaddura flavor and brewing?

Santa Maria Manor was founded in 1950 by the late Urbano Santa Maria. At first, Tibika, Bourbon and the New World were planted with tall trees. In 1980, Urbano handed over the management of the estate to his son Jose Louis for health reasons. The second-generation Jos é Louis, who took over and planted dwarf species but had a high harvest, now accounts for 80% of production. Now the third-generation Edwin is in charge of the estate.

Santa Maria, Panama's newest estate this year, beat many established estates and won third place in both the water-washed geisha group and the sun-tanned geisha group, with 4125 / kg for water-washed geisha and 5418 / kg for sun-tanned geisha. Sunburn's non-bidding batch can be said to be the king of the CP value of the Panamanian geisha / rose summer this year, and its quality is indeed admirable and worthy of its amazing momentum of winning a medal, even at a favorable price.

Santa Mara Manor Coffee Farm is located in Paso Ancho, Cerro Ponta, Bugaba District, Chiriqui Province, Republic of Panama. The lowest point of the coffee farm is 1564 meters per liter and the highest point is 1946 meters per liter. The total area of the farm is 120 hectares, of which 60 hectares are planted with coffee varieties of Caturra, Typica or Criollo and Geisha. The soil has special volcanic characteristics, coupled with a certain amount of rainfall each year, a variety of high-quality Arabica coffee produces coffee beans with very special aroma, acidity and body.

The farm was run in 1950 by its founder, Don Urbano Santamara (RIP), who set up a coffee plantation and sold it to Finca La Florentina S.A., a company near real estate in England. The owner of the Martins family. Santa Maria he began to plant tall Arabica varieties such as Criollo, Bourbon and Mundonovo, with 1800 seedlings per hectare.

Due to health reasons, Don Santa Tamara handed over the management of the estate to Santa Mara in 1980, and he continued to engage in farming and heritage maintenance. He began to plant dwarf but high-yielding varieties, such as Caturra, which has become the dominant variety on the farm and now accounts for 80 per cent of its yield. In the 1990s. Edwin Santamara took over the management of the farm, bringing new vitality to the farm and improving the planting and production processes, which helped to increase productivity and significantly improve the quality of coffee. It is already the third generation of coffee farmers committed to their work.

As a result of the introduction of Caturra varieties on the farm, when Caturra was replanted among high varieties, the planting density increased to 3600 plants per hectare. This produced a unique combination in all batches, and at that time this diversity led to high-quality coffee and increased yields per hectare. The brand of the company's specialty coffee is Santa Maria coffee.

The farm produces high-altitude specialty coffee (1 to 564 to 1.946 meters above sea level). This highly produced coffee is of good quality and has all the characteristics listed as a special coffee SHB (strict hard beans) in the international market. Coffee is served by local and international experts, the green label is characterized by unique aroma, flavor and body, while the cup-shaped outline shows the taste of chocolate, with medium to high acidity and a pleasant aftertaste. The farm is seeking to apply environmentally friendly agricultural practices, such as organic produce and green labels, which do not allow the use of pesticides, tree felling and hunting. In addition, the farm retains certain areas as forest reserves, which have crystalline drinking water sources that provide water for cooperative households and ecological processing plants.

Seropunta, Tierras Altas District, Chiriki County

Producer Edwin Santa Maria

Harvest year 16Universe 17

Specification SHB

Visual size of more than 16 mesh

Tree variety Katura

Other shade trees with an altitude of 1550 to 1950 meters and annual rainfall of 3000mm to 3500mm.

Treatment of sun exposure

Flowering period: March 2016-April

Harvest time December 2016-April 2017

Flavor description: pineapple, mango, passion fruit, strawberry, drupe, orange, comprehensive tropical fruit.

Qianjie recommended cooking:

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 and wash when the water is cut off.