Characteristics of Panamanian coffee beans the characteristics of Panamanian coffee beans Rosa coffee

In addition to being extremely strict with coffee cultivation, Mr. Wilford, the owner of the estate, is also more rigorous than the same industry in the purification of green beans after processing. For Panama Elida, it takes more than 5 months of low temperature Resting to green the green beans after processing, so that the coffee flavor can be more balanced and full. (Low temperature Resting is a concept of green bean purification that was vigorously promoted by coffee master George Howell in 2006. We found that green beans in subtropical areas need to be placed at low temperatures, but different treatments and altitudes will change the time of low temperature Resting. For Panama Elida, 5 months of low temperature Resting is the best)

Cups expert Ken Davids scored Elida Manor coffee 93 points in 2012! Elida is also a regular participant in the World Barista Competition (WBC). In Taiwan TBC (Taiwan Barista Competition) and China CBC (Chinese Barista Competition) finals, it is often seen that contestants use a single Elida to make SOE concentration.

The unique geographical conditions and the persistence and pursuit of coffee quality by the estate owner Mr. Wilford have made Elida (Elida Estate) one of the three major estates in Panama with La Esmeralda(Emerald Estate) and Kotowa Duncan(Duncan Estate), namely Catuai (Catuai), Typica (Iron Pickup) and Geisha (Guixia). The processing plant of the estate is located halfway up the mountain. After the coffee is picked, it can be transported to the factory for processing to ensure that the quality of the coffee fruit is not affected. Elida's environment is also suitable for growing other high-quality temperate crops, especially tree tomatoes and some unusual high-altitude fruits. Interestingly, the taste of these fruits can often be found in Elida's coffee.

In addition to the exceptional high altitude and microclimate, the owner of the estate, Mr. Wilford, has also put considerable effort into harvesting and processing. In order to achieve the highest standards, Elida Manor's coffee is only allowed to be picked by hand.(Ripe on Pinton) The high maturity of the fruit and the naturally high sugar content of pectin are also the basis for producing Elida's high-quality flavor. The rugged mountain Baru is a young volcano with an altitude of more than 3,400 meters. It belongs to an active volcano. There are seven different microclimate zones around it, brewing a rich and diverse ecological environment. Elida Manor spans it. The diversified microclimate has advantages and disadvantages for coffee cultivation. In the case of Elida, her flavors are stronger and more varied than most Panamanian coffees. Of course, the terrain of high altitude also has disadvantages. Due to the large temperature difference between morning and evening, the coffee of Elida Manor needs 5 years of care to usher in the first harvest after sowing. The waiting period for receiving is quite long (usually only 3 years for coffee in the producing area). Although the plant grows slowly, it has a very good help for the development of coffee flavor. After entering the harvest period, due to the relationship between temperature coffee ripening period is often more than a month, ripening eve once blowing hurricane, heavy rain and other irresistible factors come, knowing that will cause significant losses, but because the beans do not reach the manor harvest standards, in the quality of the insistence, refused to rush to harvest and lead to a sharp decline in harvest! The risks are actually much greater than other low-altitude estates.

There are three main varieties of cultivation in Elida Manor