Coffee beans from Panama, Panama

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Introduction to Rose Summer of Arida Manor in Qianjie

Erida Manor belongs to its owner, Viveramostis, which grows three varieties, including Tibica, Rosa and Cattanon, which are cultivated in the nursery area. It was beautiful along the way to the manor, and the air became cold at 1700 meters, like walking in the mountains to enjoy a forest bath and breathe fresh air. The terrain of the manor is two thousand meters steep, and after crossing the line, it reaches the saddle. It is unexpectedly a flat open land, and the terrain can avoid the roaring mountain breeze. It is the most suitable place to grow rosy summer.

Balu is a young volcano, more than 3400 meters above sea level, is an active volcano, surrounded by seven different micro-climatic zones, brewing a rich variety of ecology. The diverse microclimate has both advantages and disadvantages for coffee cultivation, but for Arida, her flavor is stronger and more obvious than most Panamanian beans, and the black berry aftertaste and changeable taste are the main reasons why diners love her very much.

However, the high-altitude terrain also has its drawbacks. For example, Alida, the average altitude for growing coffee is more than 1700 meters. Coupled with the low temperature at night, the coffee can not be harvested until five years after sowing, and the waiting period for harvest is very long. After entering the harvest period, the mature period of coffee is often more than a month. Once the weather is abnormal before maturity, such as typhoon, heavy rain and other irresistible factors, it is well aware that it will cause heavy losses, but because the beans are not ripe, the quality insists, the harvest decreases sharply due to the failure to rush the harvest, and the risk is actually much greater than that of the low-altitude manor.

Since 2006, Arida's selected batch has been ranked among the best Panama winning batches every year, and the price is high year by year. Among the manors in Central American countries, Arida should be regarded as the one with the most "Kenyan BlackBerry notes". Its black berries and long-lasting compound fruit flavor is often full of praise. The judges are also flocking to Alida's unique "delicious", which comes from "Umami". At present, many experts list "fresh taste" as one of the five tastes (sweet, sour, bitter and salty). The role of fresh taste is similar to monosodium glutamate, such as dried shiitake mushrooms, air-dried cheese and Kunbu. The freshness of coffee is related to a good "aftertaste", such as a long and pleasant aftertaste after sipping, which belongs to the feeling of delicious taste.

[hollowed out filter cup]

The skeleton of the hollowed-out filter cup is distributed in a network, the exhaust of the coffee powder bed will be more smooth when brewing, the extraction is not easy to clog, the water flow is smooth, and the water can flow down from around when brewing coffee, reducing the risk of over-extraction.

Parameters & techniques: powder weight 15g; medium and fine grinding (BG 5R: Chinese standard No. 20 sieve pass rate 58%); water temperature 90 ℃, powder / water ratio 1: 15; steaming with 28 g water for 30 seconds, small flow center water injection to 128g, water level drop to 229g when the powder bed is about to be exposed, and filter cup removed when the water level is about to expose the powder bed. (steaming starts) the extraction time is 1: 51 ".

Flavor: light fermented fragrance, with lemon, grapefruit, cream and honey in the mouth, oolong tea at the end and obvious fruit juice.

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