Panama Coffee Manor Emerald Manor Flavor Introduction Poquet Flower Butterfly Coffee Bean

The history of Esmeralda Farm:

Haines, a Swede, in 1924. Elliott founded Esmeralda Farm, which was not a coffee grower but a ranch. Forty years later, Daniel Lou in 1964. Mr. Bidarson's grandfather, Luther Ruffer. Mr. Bidarson bought Esmeralda Farm in order to have an old home after retirement, grandfather Luthor. Mr. Bidasson was born in Sweden and was president of the Bank of America and director of United Nations Development.

His son, Mr. Bradesson, moved to Panama from California in 1973 and inherited his father's farm. He changed most of the farm to grow coffee in 1987 and invested in the machinery and equipment of refined coffee to start the brand in 1994. Brais. While Mr. Bidarson and his wife Susan started a formal business on the coffee farm, they also raised three children, Elligo (born in Philadelphia in 1966), Rachel (born in Sweden in 1967) and Danielu (born in Panama in 1974).

In 1996, Blaise and Rachel visited a farm for sale in the Haramijun area of the Bocketi Valley, and was attracted by the beautiful farm and immediately bought it. This is Esmeralda. Daniel Lou, the third son of Haramiqiong Farm. It is in this farm that Mr. Bidasson has grown Geisha coffee that attracts the attention of the coffee world. Like other traditional beans in Panama, Blue Sapphire is also composed of iron pickup, bourbon and Kaduai. This bean is planted in a very balanced ecological environment and has been certified by the Rainforest Alliance. In the origin of this bean, you can often see ancient rainforests and all kinds of wildlife, which means that there is no pollution, no damaged vegetation, no factories, no pollution of water resources.

After opening the box, open the raw bean bag, a very strong smell of jujube came to the nostrils, this is the most impressive time to open the box, I believe that such a great aroma, must be very delicious beans. The raw bean of this bean is very uniform, and there is a unique silver residue on the bean table, which exudes a faint aroma, which makes me want to drool when I smell the raw bean.

The bean cat tried three different baking degrees, one explosion density, one explosion end, one explosion end. Baked to a dense golden brown beans, unlike the traditional light baked beans are golden yellow bright feeling, taste with a slight acidity, balance is very obvious, a stream of litchi, jujube, accompanied by wine aroma and a variety of rich fruit aromas permeated the whole mouth, this is a sweet fruity bean, the flavor is quite prominent. At the end of an explosion and the end of an explosion, the acidity of these two baking degrees is basically much weaker, which is not the flavor that Maoye wants, so our default baking degree will also be set at the stage of explosive density. Friends who do not like acidity need not worry. Although the baking is very light, but the acidity is very subtle, soft and steady, in Maoye's taste impression, this should be a dark flavor, gorgeous but stable.