Guide to the baking curve of Alida Manor A description of the taste and flavor of Alida Manor with different treatments

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The Manor Finca Elida of Panama is located in the well-known boutique coffee producing area of Panama. The elevation of the manor is quite high. The average number of batches we purchase is about 1700m. The Manor itself is in the National Park Reserve. The manor has always maintained a very primitive forest appearance, while retaining many native tree species and edible tomato and plum trees. Due to environmental protection, no asphalt was laid in Alida Manor, and the temperature dropped significantly, while the cold and cool temperature and the protection of shade trees also provided a good environment for growing coffee trees.

In addition to the strict maintenance of the manor environment, the manor owner Wilford has also experimented with quite a variety of sun exposure methods. This batch is a micro-batch made of African scaffolding sunlight. In the stage of sun drying, Wilford requires workers to carefully pick out defective beans that are not good enough. In addition, Alida Manor is also divided very carefully in batches, and each batch of red fruit harvested from the manor will be filled with a different number. It is convenient to track the batch quality and flavor level in the follow-up cup testing stage.

Elida Estate Manor in Panama is one of the coffee farms of the Lamastus family since its inception in 1918. It has a long history. One of the highest coffee growing sites in Panama, coffee trees grow under rich shade trees, have quite fertile and nutritious volcanic soil, have a large temperature difference between day and night, and are particularly rich in acidity and aroma, and help to increase the complexity of the fruit. Coffee trees are planted in deep sandy loam, and the unique microclimate in the volcanic area is still foggy during the dry season, and the high altitude also makes it necessary for the seedlings cultivated in the manor to grow for two to three more years to begin to harvest, and the annual ripening period of the fruit is also one month longer than that of other estates in the area, making the density of coffee beans particularly solid.