Washed Panamanian Coffee Manor introduces the flavor of Panamanian coffee beans in Panamanian coffee producing area

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 then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans. Natural yeast will break down the sugar in the 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 a cool warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing bright and lively acidity, as well as clear fruit flavor and floral aroma.

Because of the particularity of this butterfly in the variety, we use medium and shallow baking to complete the final flavor trend of this bean, so that it not only has the unique floral aroma and bergamot flavor of Rosa, but also the flavor of cherry, Nanyang fruit and berry fruit is particularly outstanding, and it also has the sweetness and smoothness of honey, the aroma and tail rhyme are very long-lasting, and the taste performance is quite amazing.

Producing area: Bokuitbaru volcano area

Varieties: Geisha, Catuai, Caturra

Treatment: exquisite washing

Baking degree: medium and shallow baking

Agtron:75-83

Net content: 227g

Flavor: floral aroma, bergamot, berries, Nanyang fruit, honey, cherry, long-lasting aroma and finish, clean and layered taste, acidity is even more surprising, on the basis of very excellent quality, 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, 40% of which is the famous rose summer, giving this coffee a distinct rose summer flavor. According to the information obtained from the raw bean merchant, due to the historical reasons of the manor, in order to pursue yield at that time, the early rose summer 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 soared, the processing plant began to carry out fine washing treatment for such a coffee bean.