Apricot stone sweet and sour round Panamanian Ireta Manor beans SHB Kaddura
Coffee was introduced to Panama in 1780, when Europeans brought in the first Typica species. After this mysterious and strange drink conquered the senses of Panamanians, the locals began to cultivate it. Panama coffee is smooth, full and light, with a perfect balance of acidity, and its fine beans have pure flavor and character. Because of its popularity, most of Panama's premium coffee beans are shipped to France and Finland.
The main coffee producing areas in Panama are:
Boquete: This region produces a high quality of coffee, making it the most productive and highest-quality coffee region in Panama.
Volcan: The coffee produced here is characterized by a mild and balanced taste, which has gradually attracted the attention of international connoisseurs and coffee lovers, and is believed to soon be on par with Borquez.
Santa Clara: Fertile coffee plantations watered by the clear waters of the Chorera Falls and the proximity of the Panama Canal allow fresh, pure Panamanian coffee to be easily transported around the world.
Piedra de Candela: The most promising region has the potential to develop high-quality premium coffee.
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El Salvador Ataisi Manor Pacamara Pacamara boutique black coffee
Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand. On the whole, Salvadoran coffee inherits the mild quality of Sino-American coffee, which is soft, slightly sour and beautiful.
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El FincaHimalaya Himalayan Manor Brown Sugar Red Wine sour Black Coffee
Coffee in El Salvador is grown mostly by small farmers, who grow it in the traditional way: almost 100% shade. The coffee harvest lasts from November to March. The fresh fruit of coffee is picked by hand. The Himalayan Manor is located in Santa Ana, a famous producing area located in the Apaneca Mountains at an altitude of 1500 meters. It is owned by Aid.
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