What kind of coffee do you have in Colombia? What's the taste of Flower Moon Night? the characteristics of good coffee beans.

Columbia Flower Moon Night

Country of origin: Colombia

Producing area: Cymbidium

Planting altitude: 1800m

Treatment method: anaerobic solarization treatment

Coffee variety: Kaddura

Baking degree: moderate baking

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

Flavor: strawberry, floral, slightly fermented aroma, black cocoa aftertaste, cream.

Compared with the Rose Valley, its wet fragrance is more prominent, and the finish of fruit and cocoa is more balanced.

Boquete is a high-altitude volcanic area, because the Baru Volcano volcano brings quite fertile soil, towering terrain, cold and humid air, different sunshine, abundant rainfall, and rivers flow through it, creating high-quality Panamanian boutique coffee. This batch of coffee, grown in the same area as the Jade Manor, happens to be located in continuous valleys and ridges, so it forms several microclimates, and the coffee produced in different regions has its own flavor.

In the Pokuit producing area, there are also many excellent manors, except the famous Emerald Manor, Alida Manor, Aqaba Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land. Another important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region. This is the Panamanian environment from east to west, which allows the cold air to converge over 6500 feet 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 are in good condition.

Panamanian coffee is classified and numbered into small batches, which are designed to have a small capacity for optimal management, and classification numbers allow buyers to understand and track the entire process.

The former owner of Garting Farm started the special treatment program three years ago and told Ramirez how to carry out the special treatment program. With his enthusiasm for coffee cultivation, Ramirez changed the fermentation process that had previously failed to achieve results.

He put the coffee fruit into a sealed fermentation bucket and used low temperature fermentation to prolong the whole fermentation time, using 15-20 days of fermentation to make the coffee flavor more possible, and under the gestation of time, slow drying can make coffee cherries develop the best water activity in this process, so that the flavor develops well, and the raw beans can last longer in the cycle of the production season. After fermentation, the coffee fruits are dried in the sun.

Kaddura, a natural variety of bourbon, was discovered in Brazil in 1937. Its tree is not as tall as bourbon and is smaller.

Kaddura, which was introduced from Brazil in 1960, now accounts for 45% of Colombia's Mur50%, replacing the earliest Tibica. Kaddura is suitable for planting in the altitude area of 700-1750 meters. The higher the altitude, the better the flavor, which often has a refreshing sour fruit taste and a light sweet taste.

The cup test flavor is embodied as follows:

Dry fragrance: Violet, strawberry jam

Wet fragrance: strawberry sauce, fermented wine

Sucking: strawberry jam, wine heart chocolate