Flavor characteristics of Panamanian Pocket Sunflower Butterfly Coffee in Front Street

Bouquet Classicio Butterfly Natural

Panamanian Pocket Sunflower Butterfly

Producing area: Pokuit, Panama

Variety: Rosa Kaddura Kaduai

Altitude: 1600-1650

Treatment: sun treatment

Panama is a Central American country bordered by Costa Rica to the west and Colombia to the east. Anyone who knows anything about individual coffee should know that Panamanian coffee is famous in the coffee world as the geisha Geisha (the name of Rosa) in the Emerald Manor. It can be said that it is a country that strives for excellence in coffee and is rich in high-quality coffee.

Panamanian coffee is famous for the rosy summer of the Emerald Manor, which is also famous in the Boquete region of its Chiriqui province. Boquete is a town of Chiriqui in the province of Ricki, located near the border between Panama and Costa Rica, close to the famous Baru Baru volcano, with rich and fertile soil, climate and soil that are suitable for producing quality coffee.

There are many excellent estates in the Pokuit producing area, except the famous Emerald Manor, Alida Manor, Catova Duncan Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land.

Another important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region. This is the Panamanian environment from east to west that allows cold air to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here grow very well.

Then in the land of Pokuit, there is a bean with a high performance-to-price ratio. And it has a very beautiful name-Flower Butterfly.

Flower butterfly has 70% of the high quality blood of Rose Summer, which is composed of Rosa geisha, Kaddura Caturra and Kaduai Catuai. It is planted in the Baru volcano region of Pokut and grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. The special local microclimate of Panama leads to abundant rainfall in this area and a large temperature difference between day and night, coupled with the unique volcanic rock soil of the volcanic area. As well as meticulous harvesting and fine treatment, this coffee performs well in terms of richness, acidity and floral aroma.

What is more surprising is that on the basis of very excellent quality, the very people-friendly price of this coffee bean makes the performance-to-price ratio of this coffee bean. What is special about this coffee bean is that it has a rose summer variety, which gives this coffee a distinct rose summer flavor.

Is Flower Butterfly a mix of beans?

According to the information obtained, due to the historical reasons of the manor, in order to pursue yield at that time, the early Rosa varieties were mixed with the coffee trees of Kaddura and Kaduai, and in order to facilitate picking, coffee farmers did not reclassify them, but directly mixed the three varieties.

No, the three varieties in the flower butterfly are all from the same place and the same area, so it belongs to the single bean!

Raw bean analysis

| | Rosa geisha, Kaddura Caturra, Kaduai Catuai |

Rosa geisha 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 and Kaduai are more common in American beans, especially in Central America.

Kaddura

Kaddura is a variety of bourbon, 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 to the sun can also be full of vitality, 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, which is the fate of fine beans.

Kaduai

Kaduai is also an Arabica hybrid breed, which is a hybrid breed of Mundo Novo Mondonovo (New World) and Caturra 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.

The sun-dried butterfly beans look different in size and not very smooth because they are made up of three kinds of beans. It smells sweet with ripe apples and a hint of kumquat.

Baking analysis

Roaster Yangjia 800N semi-direct fire (baking capacity 550g)

The furnace temperature is preheated to 200 ℃ to enter the pot, after 30 seconds, the firepower is adjusted to 160,3, and the temperature recovery point is 1: 39 ℃, keeping the firepower; at 140 ℃, the firepower is maintained at 160 ℃, and the throttle is opened to 4. 5 ℃ at 39 min, the smell of grass disappears, entering the dehydration stage, the firepower is reduced to 140 ℃ at 168℃, and the throttle is kept at 4. Adjust the firepower to 110at 178℃, the throttle will not change.

After dehydration, there are wrinkles and black markings on the bean surface, and the smell of toast changes to coffee, which is a prelude to an explosion. Listen to the sound of an explosion. When the sound of the explosion begins, the throttle is fully open and the firepower remains the same. After an explosion, the development time is 1mm, 39th, 30th, 193th ℃.

Glass test: Maple syrup, wine, orange, flower, berry

Cooking suggestion

Recommended cooking method: hand flushing

Parameters: V60Universe 15 ℃ / grindability BG 5R / boiling time 2 min

Technique: steaming 30 grams of water for 30 seconds, slowly injecting water into the center to 120 grams, and injecting water with a slightly larger water flow when the water level is about to be exposed to the powder bed, until 225 grams.

Flavor: the taste of tea, wine and spices is mellow in the entrance, and there will be sour and sweet fruit flavors such as citrus, Bulin and sweet orange when the temperature drops slightly, while Huigan has the sweet smell of honey.