Characteristics of boquete classico Poquet Classic Coffee beans in casa ruiz Cooperative of Panama

Panama is also a Central American country. Many people who like coffee know Panama because of the name of Esmeralda Geisha in Panama. Panama is also a Central American country that produces high-quality coffee, bordering Costa Rica to the west and Colombia to the east. It is one of the top stars in coffee-producing countries. This time, I would like to introduce to you the boquete classico from the Casa Ruiz.S.A Cooperative in the town of Boquete, a major province of Chiriqui, Panama.

[Panamanian Pocket]

The town of Boquete in Chiriqui is located near the border between Panama and Costa Rica, close to the Baru volcano, with rugged scenery and rich soil, and the climate and soil are ideal for producing quality coffee. The Casa Ruiz.S.A Cooperative was founded in 1979 by Mr. and Mrs. Ruiz-Arauz.

This Pokuit classic is made from several different varieties of beans, including 40% of iron pickup, 30% of Kaddura, 20% of Kaduai and 10% of bourbon.

[Pokuit classic 60kg hemp bag]

[Pocket Coffee Raw Bean]

Basic information about Poquet Classic Coffee beans:

Local basic climate: rainy season May-December, dry season January-April

Soil characteristics: volcanic rock soil

Raw bean treatment: full washing, sun drying or machine drying

Raw bean level: SHB very hard beans

Coffee varieties: iron pickup, Kaddura, Kaduai, bourbon

Harvest and export time: October-December harvest, November-May export

Cup test features: outstanding sweetness, smooth taste, with aromas of lemon and milk chocolate, with nutty flavors such as walnuts in the back.

[raw coffee beans]

Raw beans do not show signs of being overtreated, sacrificing appearance, but can retain the flavor of the origin as much as possible. The defect rate of beans is relatively low, although it is a mixture of raw beans, but the size is still very uniform and will not bring challenges to baking.

[cooked beans after baking]

The beans were baked until near the second explosion, fell into the cooling plate, and several bursts were heard sporadically. After three days, the bean taste is very good, after the entrance, both sides of the tongue can feel a slight sour, but very harmonious with the whole, do not deliberately feel, will not realize that the whole with lemon aroma, smooth taste, mellow in the mouth is better, there is a feeling of hot cocoa, but the deficiency is that the persistence of the rhyme is slightly worse. On the whole, I think this bean is very worthy of the title of classico, in terms of cleanliness, sweetness and taste, it is worth a try.

Source:

The blog of private coffee