Characteristics of Coffee in Panamanian Pokuit Coffee characteristics of Sunflower Butterfly Coffee varieties

Speaking of rosy summer, Qianjie believes that many friends will think of the Panamanian Jade Manor. However, do you know that the Emerald Manor belongs to the Pokuit area? The front street tells everyone: the Emerald Manor is from Pokuite, and many estates in Panama also grow rose summer, and Pokuit is a very famous boutique coffee producing area. Panamanian Coffee is famous in the coffee world with the geisha Geisha (the name of Rosa) in the Emerald Manor. It can be said that it is a country that strives for excellence in coffee and is rich in high-quality coffee.

The coffee producing area where the Panamanian Emerald Manor is located is the Boquete producing area in the province of Chiriqui, which is quite famous. The BOQUETE region of Panama is located in the province of CHIRIQUI on the border with Costa Rica, a town of Chiriqui in the province of Chiriqui, located near the border between Panama and Costa Rica, close to the famous Baru Baru volcano, the scenery and rich soil, the climate and soil are very suitable for producing quality coffee. It is the origin of Panama's famous GEISHA coffee.

Boquete is the oldest and most famous coffee-producing area in Panama, located on the eastern side of Mount Baru, on a plateau of about 1000 to 2000 meters above sea level. Now that we know that the Emerald Manor is from the Pokuit area, do you know any other famous estates in the Pokuit area? Qianjie came to tell you: in addition to the famous Emerald Manor, there are many excellent estates in the Poquet area, such as Alida Manor, Catova Duncan Manor and so on, all of which produce high-quality boutique coffee.

Qianjie has told you that the quality of coffee is closely related to the local climate. On the other hand, the Pokui special producing area not only benefits from its superior ecological conditions and the rich volcanic ash soil of the Baru volcanic land, but also an important factor is that the microclimate in the Pokuit highlands of Panama is a unique and important resource of fine coffee in the Pokuit region. This is the Panamanian environment from east to west, which makes the cold air flow converge to more than 1950 meters through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here grow very well.

It is said that Rose Summer Coffee is a kind of coffee that can be reached, so if there is one that has the flavor of Rose Summer, and it is also a coffee from the same producing area as Rose Summer of Jade Manor, the most important thing is that it is really affordable in terms of price. Would you be very impressed? Qianjie believes that many friends will ask: what kind of coffee is that? This coffee also has a very beautiful name, well, Qianjie is no longer sold, this coffee is Flower Butterfly.

Panamanian flower butterfly

At first glance, there are three varieties in the package. Is this coffee a blend of beans? Qianjie tells you that although there are three varieties here, the early Rosa varieties are mixed with the coffee trees of Kaddura and Kaduai, and coffee farmers do not reclassify them in order to facilitate picking. The three varieties in the flower butterfly are all from the same place and the same producing area, so it belongs to single beans!

The flower butterfly has a 70% high-quality pedigree of Rosa geisha, Kaddura Caturra and Kaduai Catuai. It is planted in the Baru volcano region of Pokuit, grows in the volcanic area at an altitude of 1600 meters, and has a large temperature difference between day and night. Coupled with the unique volcanic soil in the volcanic area, as well as meticulous harvesting and fine processing, this coffee performs well in terms of richness, acidity and floral fragrance.

What is even more surprising is that on the basis of very excellent quality, the Flower Butterfly Coffee of Qianjie Coffee has a very close price, which makes this coffee bean cost-effective. What is special about this coffee bean is that it has a rose summer variety, which gives this coffee a distinct rose summer flavor.

Rose summer

Rose summer is popular with many people for its unique floral and fruit aroma, bright floral and citrus flavor, high cleanliness, soft and elegant acidity, long-lasting sweetness and high-grade black tea taste.

Kaddura

Kaddura is a variety of bourbon. Kaddura is very adaptable to altitude, and it is suitable for picking seeds at an altitude of 700m ~ 1700 m, but the higher the altitude, the better the flavor, and the production capacity is also relatively reduced. Historically, Kaddura is also one of the top quality Arabica varieties in the Outstanding Cup. In academic circles, some people call Kaddura the bourbon of intensive and sun-exposed cultivation.

Kaduai

Kaduai is an Arabica hybrid, a hybrid of Mundo Novo and Kaddura. Have a good ability to resist natural disasters, especially wind and rain. According to the statistics of teacher Han Huaizong, Hongguo Kaduai often wins prizes. The flavor of red fruit is better than that of yellow fruit.

Flower butterfly sun treatment

The treatment of flower butterflies is the existing ancient treatment method, also known as natural drying. Sun treatment is to reduce the water content of coffee through a large amount of drying. After screening the coffee fruit, spread the whole coffee fruit with meat belt directly on the cement ground or on the sun bed and dry it naturally to about 12% of the water content, which takes about two to four weeks, depending on the climate of the producing area. the drying process usually lasts about 4 weeks. And the water content of the coffee fruit itself is quite high. Leave the coffee fruit in one place for more than 20 days, the fermentation reaction will occur naturally, if the fermentation is excessive, it is easy to rot. If the coffee fruit is too thick and airtight somewhere, the decay will be even more serious. So it takes a lot of manpower to stir the coffee pile frequently to ensure ventilation.

The method of brewing coffee in the front street

Filter cup: Hario V 60, water temperature: 90 ℃, powder content: 15g, ratio of powder to water: 1:15, degree of grinding: medium and fine grinding (Chinese standard No. 20 sieve pass rate 80%)

Qianjie coffee is extracted by stages, steamed with 30 grams of water for 30 seconds, small water is injected around the circle to 125 grams for segments, when the water level is about to be exposed to the powder bed, continue to inject water to 225 grams to stop water injection, wait for the water drop of the filter cup to remove the filter cup, timing from the beginning of water injection, the extraction time is 2 minutes 39 percent 00 ".

Flower butterfly coffee will have high sweetness and soft sweetness, and the flavor of sun-treated coffee will generally ferment. This cooking technique in Qianjie is for reference only, and people fine-tune it according to their favorite taste.

Qianjie Sunflower Butterfly Flavor: the taste of tea, wine and spices is mellow in the entrance, and there will be sour and sweet fruit flavors such as citrus, Bulin and sweet orange when the temperature drops slightly, while Huigan has the fragrance of honey.

Of course, for coffee brewing, the front street is recommended to use freshly roasted coffee beans for brewing, so as to maximize the rich flavor of coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

Of course, there are also some customers who need help grinding powder in front of the street, which does not matter, but Qianjie has to remind: coffee beans have been ground ahead of time, they need to be cooked in time, and if they have been ground into coffee powder, there is no need to raise beans, because in the process of transportation, the pressure caused by carbon dioxide in the packaging can also make the coffee flavor mellow, so when you receive the coffee powder, you can immediately make a cup of coffee drink.

But the coffee powder oxidizes faster after contact with the air, that is to say, the flavor of the coffee will dissipate more quickly, and the flavor of the coffee is not very good. Therefore, Qianjie suggests buying whole beans, grinding and flushing now, so that we can better taste the flavor of coffee.

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

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex