Introduction to Finca Deborah Coffee at Deborah Manor, the tallest coffee plantation in Panama

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When it comes to Panamanian boutique coffee, we have to mention rosy summer coffee, but when it comes to rosy summer coffee, the first thing that comes to mind may be the jade estate in Panama.

Qianjie Coffee has introduced a lot of coffee from Panama, among which the delicate flower fragrance brought by Rosa varieties and its exquisite and melodious flavor make many coffee lovers praise Panamanian coffee. This is all due to the excellent local climate in Panama, which gives coffee crops a longer growth cycle and accumulates sugar during the slow growth process.

In addition to the Emerald Manor, which won many prizes in the competition, there is also a special manor that helps others participate in competitions and win prizes for others. He is the increasingly well-known Deborah Manor.

It is worth mentioning that Jamison Savage, the owner of Deborah Manor, has three coffee items: Deborah Manor (Finca Deborah), Morgan Estate Manor (Morgan Estate) and Savage Coffee (Savage Coffee).

Deborah Manor

Over the past decade, he has been bent on building his ideal coffee farm in Panama, which everyone thought was impossible at first.

But Jamison was unimpressed. Since 2007, he has been planning the infrastructure of the entire estate. In 2010, he began to plant the first batch of rose summer at an altitude of more than 1900 meters, with the first small harvest in 2015 and the official commercial harvest in 2016.

Located in a towering mountain range of the Walken region in Chiriki province of Panama, Deborah Manor is more than 1900 meters above sea level and is covered by large tracts of primeval forest. It is the highest and most independent coffee farm in Panama. With such a high altitude, the temperature difference between day and night in the manor is large, and the temperature at night can drop to 10 degrees Celsius. According to the experience of local farmers in Panama, good coffee cannot be grown at such a high altitude.

It is precisely because of the extremely high altitude of Deborah Manor that the disease is naturally kept to a minimum. Temperature alone has become a desolate place for fungal problems and other unwanted diseases. This allows coffee trees to focus on producing beautiful fruit rather than wasting precious energy to fight disease. Due to the increase in altitude, insect problems are also minimized.

In addition to the conditions conducive to the growth of coffee, such as extremely high altitude and low temperature, Deborah Manor is often foggy and pouring rain, with an annual rainfall of 2200 mm. Combined with the above planting conditions, Deborah Manor produces sour and sweet delicious, delicate and melodious coffee with complex and unique flavor. As the most environmentally grown coffee variety in the world, Rosa is not only surviving but also thriving in this advantageous Deborah Manor.

Morgan Manor

Morgan Estate Manor is Deborah's sister estate. Morgan Manor is located in Volc á n, Chiriqui. In the steep western foothills of Volc á n Baru, surrounded by lush rainforests, waterfalls, a total area of 15 hectares, planting 2000 coffee trees per hectare, two clear rivers from north to south, you can see more than 100-year-old trees everywhere, the scenery is extremely beautiful, and the manor tries its best to protect these primeval forests.

Savage Coffee

The Savage Coffee Coffee project was launched by Jamison Savage in the Poquet region of Panama and consists of small coffee estates and small farmers in the Poquet and Walken regions. Jamison positioned himself as one of the most mature coffee producers in the world, with beans from his Finca Deborah estate winning famous coffee competitions around the world.

The Savage series of coffees are collected from small estates in Poquet and Walken as well as small farmers. In order to get the best flavor of coffee, the coffee cherries harvested in this project are all fully ripe coffee red cherries.

The growers of the Savage series, like Jamison Savage, pay the deepest respect to the local ecology and apply the core concepts of sustainability, quality and innovation to their own land.

Qianjie currently has a Savage series of coffee. After a cup test, the baristas of Qianjie Coffee were full of praise for the attractive floral aroma and pleasant sweet and sour flavor of this Savage coffee.

Qianjie Coffee Deborah Manor Savage Series Rose Summer

Origin: Walken producing area of Panama

Manor: Deborah Manor

Landowner: Jamison Savage

Altitude: 2000m--2350m

Variety: rose summer seed

Grade: SHB

Treatment method: oxygen-free sun treatment

Coffee processing method

Jamison studied the post-processing and processing of coffee at Deborah Manor for more than a decade. The Savage series of rosy summer coffee from Qianjie uses an oxygen-free sun treatment.

First, freshly picked coffee fruits are dried in the sun in a greenhouse to look like dried raisins; then the dried coffee fruits are placed in a sealed container and dried with oxygen for 36 hours; then peeled and 100% of the pulp is retained for fermentation.

The coffee treated in this way has a very sweet flavor, highlighting the aroma of fresh fruit and flowers.

Suggestion on brewing coffee in Qianjie

Qianjie considered that this rose summer coffee beans are lightly roasted, and the dissolution rate of light roasted beans is lower than that of deep roasted beans, so in order to ensure that the flavor of rose summer can be fully extracted, higher water temperature is used for brewing. At the same time, a finer degree of grinding is also selected. Some fans have noticed that Qianjie has always recommended that the powder-to-water ratio is 1:15, while the Jade Manor's rose summer is 1:16, that's because a little bit larger powder-water ratio helps to better experience the layers and flavor of the rose summer.

Qianjie coffee uses staged extraction, also known as three-stage brewing, steaming with 30 grams of water for 30 seconds, small water injection to 125 grams for stages, water level drop to 240 grams when the powder bed is about to be exposed, remove the filter cup when the water level is about to be exposed from the powder bed, (steaming starts timing) the extraction time is 2 grams 3900 "- 2 grams 3905".

Flavor description

Obvious white flowers, pineapple, lactic acid drinks like sweet and sour, full taste, clean and balanced as a whole.

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