Introduction of Panamanian Don Patch Manor Coffee Cup Flavor Test _ how to make Rose Summer Coffee of Don Patch Manor by hand

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Panamanian Coffee Manor ▪ Don Patch Manor ▪ Geisha

Franco ▪ Serachin, the owner of Don Patch Manor, was the first coffee plantation owner to bring geisha coffee to Panama, also known as the "father of Panamanian geisha coffee". The coffee garden is located in the Boguet producing area with an elevation of 1450, 1450 and 1500 meters, with an area of only 30 hectares, of which half a hectare is planted with geisha coffee. Compared with the geisha of Tang Patch Manor, the appearance of the geisha in Emerald Manor is different from that in Tang Patch Manor. The former is slender and sharp at the top, while the latter is somewhat chubby. In terms of taste, the former will emit a flavor similar to Ethiopia's Sidamo, while the latter's flavor is closer to Ethiopia's Yegashifi. The geisha coffee at Don Patch Manor comes from the coffee research institute in Costa Rica, and the source is quite clear, while the geisha at Emerald Manor is of unknown origin, unknown origin and mode of transportation. Some people even speculate that it may be from Ethiopia. The best baking degree is "moderate baking 1".

Panamanian Coffee-Tang Patch Manor Rose Summer Sun

Panama Don Pachi Geisha Natural

Test the flavor by cup

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Sweet passion fruit, bergamot, peach, juice

Honey, the citrus flavor transformed into molasses orange in the middle.

Exquisite texture and long rhyme

Panamanian Don Patch tanning is also an escape product that won the first place in the "Best Of Panama" sunburn group. Tang Patch Manor in Boquete area, with rare sun treatment of Geisha coffee beans, is characterized by refined and gorgeous, elegant and strong taste, just like ripe high-grade red wine, coffee lovers are advised to taste it once.

How to make Panamanian Coffee [Rose Summer at Don Patch Manor]?

Qianjie Coffee hand reference: weigh 15g of [Tang Patch Manor Rose Summer] coffee powder, pour it into a grinder and grind it moderately, the finished particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 90 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Bingzi [Rose Summer of Tang Patch Manor]

Qianjie Coffee Ice extract [Rose Summer of Tang Patch Manor] reference:

Panamanian Coffee [Rose Summer at Don Patch Manor], light and medium roasted, BG bean grinder scales 4B, 3 grinding degrees, 20 grams of beans, 87 degrees water temperature steaming for 3 minutes, chemex kettle, then ice extract with ice water, total water 200ml

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