Panamanian Coffee Caiser Louis Manor Panamanian Coffee Manor Flavor

In the land of Pokuit, there is a bean with a high performance-to-price ratio. And it has a very beautiful name-Flower Butterfly. She has 40% high-quality Rosa pedigree, which is composed of Rosa, Kaddura and Kaduai. It is planted in the Baru volcano region of Pokut and grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. Panama's special local microclimate leads to abundant rainfall in this area, and a large temperature difference between day and night, coupled with the unique volcanic rock and soil of the volcanic area, as well as meticulous harvesting and fine treatment. What makes this coffee excellent in terms of thickness, acidity and flower aroma is that, on the basis of very excellent quality, the very people-friendly price makes this coffee bean cost-effective. What is special about this coffee bean is that it is made up of three varieties, of which 40% are rosy summer varieties, giving this coffee a distinct rosy summer flavor. According to the information obtained, due to the historical reasons of the manor, in order to pursue yield at that time, the early Rosa varieties were mixed with the coffee trees of Kaddura and Kaduai, and in order to facilitate picking, coffee farmers did not reclassify them, but directly mixed the three varieties. After that, as Rosa rose to fame and the price was soaring, the processing plant began to carry out fine washing treatment for such a coffee bean. Now 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 the coffee beans are soaked in a fermentation tank, and the enzymes in the water soften the mucus attached to the peel of the coffee beans. Natural yeast breaks down sugars in 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 the warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing the bright and lively acidity, as well as the clear fruit flavor and the superiority of the flower butterfly in the variety, coupled with the fine treatment method, if you use medium-light baking to complete the final flavor trend of this bean. You will be able to give a great affirmation to this butterfly which has the unique fragrance of flowers, Nanyang fruits and berries, as well as honey sweetness and smoothness, aroma and long-lasting finish.