Panama Mamakat Manor Rose Summer Standard hand Coffee course _ Mamakat Rose Summer Water temperature recommendation

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With the development of boutique coffee in the third wave, it is not only coffee drinkers who are getting better and better, but also coffee growers.

In order to produce better coffee beans, the ways of planting, quality control and handling of raw beans used by landowners, cooperatives, processing farms and even small farmers are constantly improving.

In the process of searching for the origin of coffee, we realized a super advanced manor-Mama Cata Manor in Panama.

Now let Xiao Ka introduce how Marc Carter Manor produces delicious coffee and ensure the good quality of each batch.

Mamakato Manor (Mama Cata), from the Alto Quiel area of Boquete, Panama coffee region, Mamakato Manor (Mama Cata) run by the Garrido family. Alto Quiel you should be no stranger, many of the top Panamanian coffee is born in this area.

The Garrido family also has a processing plant outside the town of Poquette, where coffee cherries are peeled to stored. The owner of Jose David Garrido has implemented a number of improvement measures to improve the processing technology and quality control of the farm, including the classification and cup testing of beans processed by the washing plant.

In 1997, the owner of Jose David Garrido took over the management of Mamakato Manor. The location of the manor is very superior, located at an altitude of 1500 to 1700 meters above sea level, with an average annual temperature of 12 to 26 degrees and a fertile soil with an average rainfall of about 175inch. This natural microclimate makes the coffee trees growing here have enough nutrients to absorb.

Unlike traditional manors, Mamakato Manor uses the GPS observation system. According to the conclusion inferred from the scientific and technological data, the Garrido family can know the total category, soil composition, health and production status of each coffee tree, and further effectively use these variables to control quality. Using this GPS data, we can also observe which batches can be harvested, and in the process of harvesting coffee cherries, the most important thing is how to separate and pick the most ripe coffee cherries. With the help of this technology, it seems much easier! Even the sun is monitored by high-tech climate stations. The high-quality coffee produced under this care deserves to win the championship in the Panamanian competition! After that, the beans will go through the process of shelling, classification and cup testing to arrange shipments, and each batch of beans will not be mixed but packed separately to ensure the good quality of Marc Carter Manor.

There is actually a story behind Mamakato Manor. Before Panama was a country, Mr. Monic owned the Mamakato Manor today, which at that time had its own currency called Texas. It was then held by Mr. Fisher, and Mr. Fisher married the maid's Catalina after his wife died. Geisha was introduced into the early Fisher family, but only in a small batch cultivation, the main force is still on the traditional native species of Typica. Over the years, the washed Tibica of Mamakato Manor has won the throne three times in the Panamanian coffee competition, and now its strength is something to be reckoned with. in 2016, it was ranked 16th in the sun-tanned geisha group, 04 in the water-washed geisha group, 05 in the innovation group and 04 in the traditional washing group.

The coffee beans of Mamakat Manor will fall in love after a try.

Panamanian Rosa Mamakat Manor recommends cooking method: hand flushing

V60 filter cup, 15g powder, water temperature 89-91 degrees, small Fuji grinding degree 3.5.The ratio of water to powder is close to 1:15.

Steaming in 30 grams of water for 30 seconds

Section: water injection to 130 grams of cut-off water, such as the water level dropped 1 centigrade 3, again water injection to 230 grams.

The mouth has sour notes of citrus and lemon, melon and nut flavor in the middle, and caramel at the end.

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