Brief introduction of Panamanian Flower Butterfly Coffee beans how to make V60 three-stage Cooking course and tasting steps

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

Qianjie-introduction to Panamanian Flower Butterfly washing, Cooking and tasting

Butterfly, what a beautiful name, and this bean comes from Boquete, the most famous coffee producing area in Panama. Pokuit is located on the east side of Baru volcano, this producing area has fertile rock and soil, the annual rainfall can reach 35000 mm, the environment surrounded by mountains creates a very unique microclimate, cool and foggy areas, and thick clouds often form in the afternoon to shade the sun, which is very conducive to the growth of coffee.

This water-washed butterfly contains 70% Geisha species and is mixed with a small number of Caturra and Catuai varieties, which makes this bean have the unique flavor characteristics of Geisha varieties, but add more complex flavor and clean and bright sweet and sour berries. It can be said to be a classic representative of Panamanian boutique coffee except rosy summer. The point is: the flavor is elegant and luxurious, but the price is very close to the people.

Panamanian flower butterfly washing

Producing area: Pokuit

Variety: Kaddura Kaduai Rosa

Altitude: 1500m

Treatment: washing

Flavor: Jasmine, citrus, honey berries

Brewing: filter cup: V60 water temperature: 91 °grindness: BG-6S stage extraction powder / water ratio: 1:15

Hand flushing: use 30g of water for steaming, 30 seconds later, small flow for the second time, stop at 125g, wait for the water level to drop, carry out the third injection, large water injection 220g, extraction time 2 minutes

Tasting steps: 1, smell the aroma 2, take a sip to feel the taste 3, feel the aftertaste and sweet taste after swallowing.

In short: everything is just for sharing and communication.

END