What are the kinds of Panamanian coffee beans? why Rosa coffee tastes sour?

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Introduction of Panamanian varieties in Qianjie

Panama is near the equator and has a tropical maritime climate. It is humid during the day and cool at night. The annual average temperature is 23-27C °. The whole year is divided into two seasons: drought and rain, with an average annual precipitation of 1500m3 2500mm. The microclimate of the Panamanian highlands is the most important resource that makes Panamanian coffee unique. The east-west environment of the Republic of Panama allows cold air to flow through the Central Mountains at more than 6500 feet (about 1981 meters), thus creating a variety of microclimates in the Boquete and Volc á n-Candela regions, making it a major producer of Panamanian coffee.

These specialty coffees are grown in nutrient-rich and balanced land in the Baru volcano region, one of the Central American volcanoes. The Baru volcano has an altitude of more than 11400 feet, and the land around it is rich in nutritious and fertile soil, providing sufficient conditions for the sowing and cultivation of coffee endemic to Panama. The appropriate microclimate, soil, temperature and height of these highlands are suitable for sowing, planting and harvesting a variety of unique coffees. These coffees have jasmine, citrus, ripe fruit, berries, caramel, special sweetness, vanilla, chocolate and other flavors.

Panamanian coffee is most famous for its rare treasure-Rosa Coffee.

Geisha was discovered in the rose forests of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936 and in Costa Rica in 1953. In Panama in the 1963, Mr. Don Bachi Francesco Zelachin, then working for the Panamanian Ministry of Agriculture, received the seeds from the well-known Centre for Tropical Agricultural Research and higher Education in Costa Rica (CATIE) and began to grow rosy summer coffee, which was not easy to come by because of extremely low yields and bidding.

Geisha, which is grown in many parts of the world, is the new king of boutique coffee, with high quality and high prices in Latin American countries such as Panama, Guatemala and Colombia.

The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, compared with the previously rising aroma, it may be slightly mild and subtle, a little cooler, the flower and fruit flavor gradually increases with the drop in temperature, and the cold aroma is excellent, with sweet preserved fruit, rose fruit, orange glaze jam and strawberry jam. Silk pine, cherry, vanilla, rose flavor gradually fade, lemon flavor can be derived. This is a coffee that can be praised by a large number of adjectives.

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