A variety of iron pickup like bean Patch introduces the flavor of Parkmara coffee beans in Hartman Manor, Panama.

Hartman Manor is located in the Balu volcanic area, the soil is rich in nutrients of volcanic soil, towering original trees become the best shade planting environment, shade planting coffee grows slowly, can brew higher sweetness and brighter acidity. The alpine microclimate of Chiriqui Volcan has also become an excellent basis for Hartman coffee. A wide variety of beans are grown: Typica, Caturra, Catua í, Bourb ó n, Pach é, Pacamara, c, etc., and more Geisha has been planted in recent years.

I believe everyone has heard of coffee varieties such as Iron pickup, Kaddura, Kaduai and so on. On the front street, there is a Kaduai cherry coffee bean from Hartman Manor in Panama, treated with red wine. Overall shows citrus, grape fruit flavor, with fermented wine and honey sweetness.

If you have a buying partner, you can try it first according to the cooking advice in Qianjie.

Recommended cooking method: hand flushing

Filter cup: v60 filter cup

Water temperature: 90-92 °C

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: medium and fine grinding (Chinese standard No. 20 screen pass rate 80%) flushing and cooking method: segmented extraction

Steam with 30 grams of water for about 30 seconds, when 125 grams of water is injected around the center of the small flow, continue to inject water to the end of 225 grams when the water level is about to expose the powder bed, and remove the filter cup when the water level is about to expose the powder bed. The extraction time is 2 minutes 39 percent 00 ".

Qianjie here focuses on the less common natural mutations of Pache Pachet, which is a Typica variety, which makes it highly dwarfed. It first appeared in Guatemala, but its short height makes it helpful to farmers during the harvest season.

Marago Gippe, also known as "elephant bean", is a very good variety of coffee, but it is easy to get leaf rust and the productivity is very low. He has a big coconut, which is slender in shape. There is always good quality potential in high altitude areas, but a nematode and leaf rust are harmful. Is the natural mutation of iron pickup, because the productivity is relatively low, so generally switch to pacamara.

Pacamara is a hybrid created by the Coffee Institute (ISIC) in El Salvador in the late 1950s. Created by crossing the Pacas variety (El Salvador mutant of bourbon) with Maragogype, its name comes from the first four letters of each parent.

It has the common characteristics of both parents. Its relatively short stature and high productivity are inherited from the Pacas variety, and like Maragogype, Pacamara is famous for its big cherries. It tends to be more productive than Maragogipe and can produce very attractive cups.

It is very sensitive to coffee leaf rust. The varieties are uneven; plants are unstable from one generation to the next.

The cup score of this bean reaches 90.5, and its flavor is shown as: raisin, blueberry, orange, papaya.

Near the Panama Macedonian volcano is a Pakamara variety of coffee beans.

The drying process seems simple: pick the fruit and place it in the sun until it changes from red to brown to near the back, then peel off the thick dry outer layer in one step to expose the mung beans. This is a method suitable for arid areas, where sunlight and heat can dry the seeds in the whole pericarp.

It is often called "natural coffee" because it is simple and the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Because it requires the least investment, the dry process is the default way to produce cheap commodity-grade coffee in areas with the right climate, drying fruits and seeds.

But it fails in wet or humid areas. If the drying rate is not fast enough, the fruit will degrade, rot or mildew.

Dry processed coffee can also be very inconsistent. If you want a clean, sweet, full-bodied cup, DP requires more manual labor than wet. Even the most careful pickers pick immature or semi-ripe green coffee from branches when picking red, ripe cherries. If these are not removed on the first day of drying, the green will turn brown, making it difficult to distinguish it from ripe fruit.