Geographical characteristics of Panamanian Pokuit Coffee producing area and introduction to the Flavor characteristics of Pokuit Coffee

Bogut coffee producing area

Boquete has high altitudes and high mountains, with a planting height of 1450m. Its mountainous terrain creates many microclimates. The local fertile soil, towering terrain, wet and cold air, sunshine differences, and abundant rainfall, the coffee produced is of high quality, which is the region with the highest output and the best quality of Panamanian coffee. Rivers flow through them to create high-quality Panamanian boutique coffee. Because Bogut is foggy easily, it can restrain the temperature rise, coupled with the special geographical conditions, give the coffee excellent quality and characteristics. The infrastructure such as roads and processing facilities in Boguet is quite complete. as far as the production place of coffee is concerned, it has a perfect natural environment, and in recent years it has been very popular with the value of sightseeing. Gradually, many operators have given up the farm and began to welcome new business opportunities. This is the current situation of coffee production in Panama. The way of refining Panamanian coffee is to adopt the traditional washing style. First peel off the pulp, then put the fruit wrapped in the endocarp into a tank to ferment, and finally go through the traditional washing. As for the drying process, the most common exposure method is used.

■ altitude: 400-1900m

■ production season: December to March

■ varieties: Typica,Caturra,Catuai, bourbon, geisha, San Ramon

■ flavor description: walnut, chocolate, thick, fat feeling