Introduction of Panamanian Flower Butterfly Coffee Flavor and Cup Test characteristics of Panamanian Flower Butterfly Coffee

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"Flower Butterfly Butterfly" is a self-owned item launched by Black Gold Specialty Coffee in cooperation with Pokuit, Panama, and sold exclusively. Because it contains a certain proportion of geisha varieties produced in Poquet (the same production area as the famous Jade Manor), it has been very popular since its launch, and demand exceeds supply (suddenly, there have been fake butterflies on the market, making bean merchants have to issue relevant instructions as clarification). "2017 Flower Butterfly" is still made up of three varieties: geisha, Kaddura and Kaduai. In particular, bean merchants have increased the proportion of geisha varieties to 70% this year, the highest proportion since the launch of Flower Butterfly. According to information provided by bean merchants, the coffee beans are planted in a volcanic area of about 1600 meters and are planted and harvested by members of small farmers belonging to the cooperative in the traditional way of slow working and meticulous work of Poquet, while the post-processing is carried out by the nearby Caf é de Eleta S.A. Although the yield is small, the quality is stable, and it can also take into account the maintenance and maintenance of ecological environment and soil quality.

The Pokuit producing area of Panama is a Central American country bordered by Costa Rica to the west and Colombia to the east.

The most famous coffee in Panama is located in the summer of the Emerald Manor, which is also the most famous producing area of Pokuit in Panama.

The microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region; it is Panama's east-west environment that allows cold air to converge above 6500 feet through the Central Mountains, resulting in a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth, so the coffee trees planted here are growing very well.

Coffee variety composition

Rose summer

Rose summer is special in that it has very obvious and clear floral and citrus flavor, very high cleanliness, soft and elegant acidity, long-lasting cotton sweetness, and the taste of high-grade black tea. Floral aromas and intense sweetness of tropical fruits, with unique floral and fruity aromas.

Kaddura

Kaddura is a variety of bourbon species, was found in Brazil in 1937, production capacity and disease resistance are better than bourbon, and the tree is shorter, easy to harvest, adaptable, does not need shade trees, direct exposure can also be vibrant in the sun, commonly known as exposed coffee (Sun Coffee). Kaddura is suitable for planting in the high altitude area from 700m to 1700 m, with strong adaptability to altitude, but the higher the altitude, the better the flavor and the production capacity is relatively reduced.

Kaduai

Kaduai is also an Arabica hybrid breed, which is a hybrid of Mundo Novo Mondonovu (New World) and Kaddura. It has a good ability to resist natural disasters, especially wind and rain. It inherits the advantages of Kaddura's low stature and changes Mondonwood's shortcomings; another advantage is that it is solid and not easy to fall off in case of strong wind, which makes up for the weakness of Arabica fruit.

Panama. Pocket. Flower butterfly (70% geisha)

Panama Butterfly Washed 70% Geisha

Producing area: Pokuit

Producer: small farmers in Black Gold Specialty Coffee/ area

Altitude: 1500Murray 1700m

Species: geisha (70%), Kaduai, Kaddura

Treatment: washing

Flavor description: sweet juice, delicate and non-irritating acid, bergamot, honey, citrus, spices, flowers, berries, tea, cherry, delicate finish, classic jadeite manor Geisha flavor.

[suggestion on brewing coffee in Qianjie]

Filter cup: V60

Water temperature: 90 degrees

Powder / water ratio: 1:15

Degree of grinding: BG#6S

[Qianjie coffee brewing technique]

Segmented extraction.

Steaming with 30 grams of water, the steaming time is 30 seconds, 95 grams of water is injected around the circle, that is, 125 grams of water is divided into sections, and when the water level is about to expose the powder bed, the injection ends at 225 grams, and the filter cup is removed when the water level is about to expose the powder bed. The extraction time is 2.00.

The cup test results are as follows:

Wet incense: citrus (Citrus), jasmine (jasmine hints)

Flavor: peach (peach), grape (grape), caramel (caramel), honey)

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