Panamanian Coffee | brief introduction of Coffee treated with Honey from Reese Manor after Pokaide Losla

Honey treatment of Reese Manor after Pokaide Los La, Panama

Production area: Panana Boquete / Los Lajones/ Eastern slopes of Volcan Baru

Planting altitude: about 1750-2100 m

Type of soil: volcanic soil

Treatment: honey treatment

Average annual temperature / rainfall: 3500 mm

Flavor: floral and berry aromas, the flavor is quite varied, honey-like oily feeling, taffy, peach, sweet lime, berry and cherry and other fruit flavor, the finish is as sweet as honey.

Los Lajones is a century-old small and excellent manor located in the Boquete producing area, and it is also the first manor in Panama with organic certification. Now the owner, Graciano Cruz, is a coffee-loving farmer and an internationally qualified cup tester. The first development of the farm starts with honey treatment. the basic principle of honey treatment is that only fully ripe coffee cherries are harvested, and the sugar content of beans is measured. At the end of each day during the mature harvest period, the newly picked cherries are concentrated immediately. Remove the skin and flesh but keep the fresh mucous membrane on the bean skin, and then spread it on the outdoor bamboo rack, which usually takes 10-12 days to dry. At the end of the drying phase, the moisture content of the beans is about 11%, then wrapped in parchment to remove the mucous membrane by machine and clean the beans for bagging.

Honey treatment can really solve the problem of huge funds for the construction of water treatment plants and sun-drying plants. Another advantage can enable remote and small farms to eliminate the problem of over-fermentation of picking fresh cherries during transportation, resulting in a decline in bean quality. This can really achieve small production and small-scale excellent farms. The manor is located between two lava flows, with unique geological characteristics, creating a completely different special climate.