Introduction of Panamanian coffee with light weight and balanced sour taste

Coffee from Panama:

Panamanian coffee Fine coffee is grown in the western part of the country, near Costa Rica, near the Pacific Ocean. The Boquet district of Chiriqui province is best known for its coffee production, as are Vocan and Santa Clara. Other districts include David, Remacimeinto, Bugaba and Tole. Only coffee grown at altitudes between 1,300 and 1,500 meters above sea level is considered special coffee.

Panamanian coffee beans| Mr. Wen, how about Panama beans? Panamanian coffee is divided into small batches classified w.kaf.name

Coffee Volcan Baru, recognized by critics, is gaining momentum and is of exceptional quality.

Panamanian coffee features:

Panama coffee is soft, light weight and balanced acidity, and its excellent thousand week coffee beans have pure flavor and character.

Flavor: Full grains, excellent quality

Recommended baking method: medium baking

★★: Good

Panama Coffee Market:

Panama's first annual coffee export starts in November, with almost all of its premium beans destined for France and Finland. Panamanian coffee is generally low to medium priced, but it often performs as well in the cup as any famous, even expensive, coffee producer. Panamanian specialty coffees are among the highest selling prices on the international market. Panamanian summers: rare wild varieties, winners of world tasting competitions. Raw beans slender appearance, ripe beans with unexpected citrus fragrance, full of floral aftertaste, sweet fruit. Absolutely unique coffee.

A very rare wild variety originating in Ethiopia, the bean probably derives its name from the coffee bean found near the local village of Guixia; the coffee tree is tall, has slender leaves, is resistant to coffee rust, and has widely spaced branches on the trunk. Raw beans are slender in appearance, ripe beans have strong, rich fruit flavor characteristics. This variety has a low harvest.