Washed Panamanian Poket butterfly coffee beans with unique flavor

There are many ways of washing, but generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans. Natural yeast will break down the sugar in the mucus, a process called fermentation. After the fermentation is completed, move the coffee beans to the sun field to dry. In the process of drying, you need to constantly turn the coffee beans to ensure the uniformity of the drying. Finally, the shell is kept in a cool warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing bright and lively acidity, as well as clear fruit flavor and floral aroma.

Because of the particularity of this flower butterfly in the variety, we use medium and shallow baking to complete the final flavor trend of this bean, so that it not only has the unique floral aroma and bergamot flavor of Rosa, but also the flavor of cherry, Nanyang fruit and berry fruit is particularly outstanding, and has the sweetness and smoothness of honey, the aroma and tail rhyme are very long-lasting, and the taste performance is quite amazing.

[time-limited free delivery] the most cost-effective coffee bean in history, Panama Pokuit Flower Butterfly 40% Rose Summer

Name: Panamanian Flower Butterfly

Producing area: Bokuitbaru volcano area

Varieties: Geisha, Catuai, Caturra

Treatment: exquisite washing

Baking degree: medium and shallow baking

Agtron:75-83

Net content: 227g

Flavor: floral aroma, bergamot, berries, Nanyang fruit, honey, cherry, persistent aroma and finish, clean and layered taste, clear acidity.