The Caesar Louis Manor in Poquet boquete, Panama, washed coffee beans to make coffee coffee.

Choose fresh coffee beans. When buying, pay attention to whether the color of the beans and the size of the particles are the same. Good coffee beans are shiny and have a strong aroma without being mixed with peculiar smell. No matter what kind of coffee beans, freshness is an important factor affecting the quality. When shopping, grab one or two coffee beans in your mouth and chew them with a crisp sound (indicating that the coffee is not damp) and the fragrance of the teeth and cheeks is the top grade, but it is best to squeeze it with your hands to feel whether it is solid, rather than buying crispy coffee. If the coffee bean has lost its fragrance or smells stale, it means that the coffee bean is no longer fresh and is not suitable for purchase.

Freshly fried coffee beans are not suitable for immediate consumption and should be stored for a week to completely release the gas from the beans.

Generally speaking, the best drinking period for coffee is a week after stir-frying, when the coffee beans are the freshest and the Aroma taste is the best.

In addition, the purity of coffee beans is also another consideration. The expert candidate for coffee is not necessarily to look at the size of the particles, but to grab a handful of individual coffee beans (RegionalCoffee), about dozens of portions, to see whether the color of each single bean is the same, and whether the particles are similar in size and shape, so as to avoid buying shoddy products disguised as mixed beans. But if it is a synthetic bean (BlendedCoffee), it is a normal phenomenon that the size and color are different. In addition, heavy heat and medium-deep roasting will cause coffee beans to produce oil, but if the lightly roasted beans produce oil, they have gone bad, not only reducing aroma, but also astringent and sour taste. In short, when buying coffee, we should pay attention to its freshness, aroma and whether it is stale or not, and the ideal purchase quantity is to be able to drink it in half a month. The two coffee bean production methods should first remove the skin, pulp, racing peel and silver skin after harvesting the fruit and before shipping it on the market. There are two kinds of methods: drying (also known as natural or non-washing) and washing.

PanamaBoqueteClassicoEspecial

Country: Panama

Grade: SHB

Region: BaruVolcano Pokuit producing area (Boquete)

Altitude: 1400m

Treatment: washing

Varieties: Kaddura (Caturra) and others

Production: Caesar Louise (CasaRuiz,S.A.)

Flavor: floral aroma, citrus slightly sour, clean and bright taste

Coffee was introduced into Panama in 1780, when Europeans introduced the first Typica tree species. After that, this mysterious and strange drink conquered the senses of Panamanians, and the local people began to grow it widely.

Panamanian Caesar Lois (CasaRuiz,S.A.) Manor, founded in 1920, is located in the Boquete producing area of BaruVolcano Volcano, which is located in the Poquet Valley in the skirt of Baru Volcano in northwestern Panama. Has experienced three generations of coffee planting experience, Caesar Louise (CasaRuiz,S.A.) The family has brought together more than 300 local small family farms and small estate coffee farmers to join partners from planting, reprocessing, baking and marketing, unlike a single manor that cannot increase production scale. The variety of coffee is Typica,Caturra,Catuai,MundoNovoandBourbons. The average annual rainfall is 3000 millimeters (between May and November), the annual average temperature is 14,000 degrees C, and the altitude is more than 1400 meters. Caesar Louise (CasaRuiz,S.A.) The family and his coffee partners chose to follow the Boquete growing area, which is traditionally environmentally friendly and maintains the natural ecosystem, and because the natural trees in the area provide rich natural environmental resources, the environment has become a transit habitat for migratory birds.