Which is good in Rose Summer Coffee Manor? is it good to drink coffee beans by hand?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Alida Manor

Wilford picked me up early, and we started the day with a cup test. It's not surprising that Wilford likes coffee more than anyone I've ever met. He is meticulous in his work and especially likes to drink natural coffee. I think handling natural specimens is one of his specialties.

Early Monday morning, we opened the door to the office of the Panamanian specialty coffee association (SCAP) in Boquete, ready for coffee. Obviously, the harvest is still early, so we all know that coffee will taste better after a rest, but we all want to taste the taste of the sun-dried patio so far. We put two cups of coffee harvested last year on the table as a comparison, and a cup of coffee washed last year, so we put something on the table to neutralize our taste. Tasting the natural taste is a real challenge, because when you taste multiple cups of coffee, overripe fruit will accumulate on your taste buds, which can lead to mistakes in other coffees if you accidentally clean up your taste buds.

I will keep my judgment on the coffee on the table because it was in the early days of the harvest, and most of the coffee came from the low-lying areas of his farm.

After the cup test, we went to his "Vivero", which is the English nursery. Wilford is growing a nursery full of geisha, or Gesha, trees that will fill his farm in the coming years. In recent years, Panama has been famous for the diversity of geisha. The price of geisha coffee is much higher, and it is surprisingly good in quality and resistant to common diseases in the region.

Wilford told me about his nursery and the Catuai and geisha trees he was going to transplant to the top of the farm. He planted geisha as high as 2000 meters, but at that altitude, the trees grew very slowly, and he was not sure of their value at this point. But he is still full of hope. The higher the coffee grows, the greater the density of the beans and the better the taste of the coffee.

After a short climb, we came to his mill, and the workers were raking the yard with rakes to prepare for the harvest. We can see the pickers picking in the distance, but they usually don't send the picked cherries until noon. So we drove to the top of his farm and began to check the harvest.

His farm is located in the Altoquille region of Pokuet, ranging from 1670 to 2000 meters above sea level.

Wilford Lamastus of Alida Manor

As we move down the farm to an altitude of 1800 meters, you can see that cherries mature bright red on trees dominated by Catuai trees, and the number of geisha trees is increasing. The picker worked hard on the hillside. The cherry selection, as I have seen, can use some improvements, but this is a problem on almost every farm we visit throughout the year. Pickers are paid by quantity, so unless otherwise instructed, they pick anything on the spot, regardless of their maturity. It takes a lot of training and financial incentives to teach pickers to pick only the most mature red cherries. Wilford's efforts in this regard are in line with many of the farms we visited.

Cherry selection is a small problem, and we are working with Wilford to harvest a special lot, just for PT, which is the most mature red cherry, selected and classified before drying. This will be the first time, and when it arrives later this summer, it should bring more Elida Natural.

Wilford recently opened a cafe in the Old Town of Panama City, taking advantage of local tourism trends and a growing tourism market.

END