How about Panamanian Rose Summer Coffee? introduction to the flavor of roses in the sun at Erida Manor

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Qianjie-brief introduction of Alida Rose Summer in Panama

Panamanian Alida Manor, which is located in the world-famous boutique coffee producing area Pokuit, has a high altitude. In such a high altitude environment, low temperature delays the ripening period of coffee berries, about a month later than the normal ripening period. Secondly, the fertile volcanic soil provides sufficient nutrients for coffee. In addition, the Baru volcano brings a unique microclimate. Therefore, Alida Manor can repeatedly achieve good results in various cup test competitions.

Alida Manor is still an old coffee estate with a long history, which was founded in 1918. I have drunk the rosy summer of Alida Manor many times in the past, although the quality is different. But what impressed me most about the core of the manor is that it is particularly rich in acidity and aroma, and has a strong complex flavor of fruit, especially Alida's sun beans are too famous. Green top coffee belongs to the best grade of raw beans among rose beans, with a good level of flavor and perfect balance in the flavor description. Complex floral aromas (citrus flowers, ginger flowers, aromatic orchids), bright acidity, fresh fruit notes (pears, peaches, oranges), sweet cocoa, sandalwood, light candy. The structure is juicy and bright, with a delicious taste. Light satin taste, vibrant flavor saturation.

There are three main varieties planted in Elida Manor, namely, Catuai (Kaduai), Typica (Iron truck) and Geisha (Rose Summer). Due to its high altitude, years of low temperature delayed the ripening of coffee berries, but also because it was located near the volcano, the volcanic soil provided rich nutrients for the cultivation of coffee, so that the manor coffee beans could achieve good results in the competition.

Mr. Wilford, the owner of the estate, in addition to the extremely strict treatment of coffee cultivation, the "purification" after the processing of raw beans is also more stringent than those in the same industry. Alida of Panama, for example, needs to go through more than 5 months of low-temperature Resting to remove green after raw beans are processed, so that the flavor of coffee can be more balanced and full development.

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