Is Panamanian Coffee good? what does Rosa Coffee have to do with Panamanian Coffee?

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Panamanian coffee: the microclimate of the Panamanian highlands is the most important resource that makes Panamanian coffee unique. The most important resource that makes Panamanian coffee unique is its microclimate. The east-west environment of the Republic of Panama converges cold air over 6500 feet through the Central Mountains, creating a variety of microclimates in the Boquete and Volc á n-Candela regions, making it a major source of Panamanian coffee. These unique coffees are grown in nutritious and balanced land located in the Baru volcano region.

Panamanian coffee flavor: these coffees have jasmine, citrus, ripe fruit, berries, caramel, special sweetness, vanilla, chocolate and other flavors.

Rose summer coffee: the species of Geisha was discovered in the rose summer forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936, in Costa Rica in 1953, and Panama was introduced in the 1970s by Francesca of the seven agricultural gardens in Dongba. Mr. Serraxin got the seeds from CATIE in Costa Rica and started growing Rosa Coffee, which is hard to come by because of its low production and bidding.

The flavor characteristics of Rosa Coffee: floral aroma, tropical fruit, strong sweetness; these are the feelings that Rosa has always brought to us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. You may not know the story of Rosa, an ancient native species from Ethiopia that was brought as a coffee sample to a coffee experimental garden in Costa Rica and distributed to several small farms for small-scale trials.