The unique flavor of Panamanian Rosa Coffee the characteristics of the manor producing area introduce the Panamanian coffee
Panama Acatenango Gesha.
In 2007, Guatemala added an eighth coffee-producing region,Acatenango Valley(R), which we translated as "Acatilan Fruit Region."
Anacafé Panamanian Coffee Association 2007) not only promoted it at SCAA, but also arranged a special topic to explain to international judges during the national competition. In the past, Panama La claimed to have seven major producing areas, not only separated characteristics, but also let buyers and consumers good memories, 7 regions of Antigua, micro-plateau, Attitan Lake, Coban rainforest, etc., each region can find excellent manor and good coffee with local characteristics.
Acatenango is located in Chimaltenango province of Guatemala, where more than 5000 hectares of coffee plantations are fertile volcanoes, mainly located in two volcanic mountains, and almost all of them have forests and shade trees. As can be seen from the photos above, almost all of the estates are planted in shade, mainly bourbon and some Catuai and Caturra.
The two volcanoes of Acatenango are Volcan de Fuego and Volcan Acatenango. Acatenango is the third highest volcano in Central America, and beyond Fuego is the lake of Atlantis. Annual rainfall in this area is 48 to 72 inches, annual average temperature is 14 to 31 degrees C, temperature difference is large enough, so the bean density is tight, which is helpful for flavor. Coffee harvest season is mainly from mid January to March. The Kaqchiquels still live in the area and maintain traditional farming practices; there are about 4,000 farmers in the area, and coffee cultivation dates back to 1880. Elliot founded the esmerada farm, which was not a coffee farm but a pasture, 40 years later in 1964. Mr. Bideson's grandfather, Ruth Loveau. M. bideson bought esmerada farm in order to retire and have a place to live, grandfather lut ruff. Born in Sweden, Mr. Bidesson was president of the Bank of America and director of the United Nations Development Programme.
His son Blais. Mr. bidazon moved from california to panama in 1973, inherited his father's farm, changed most of the farm to coffee cultivation in 1987, and purchased machinery for refining coffee in 1994 to create a brand investment. Mr. and Mrs. Bideson raised three children, Eligu (born Philadelphia, 1966), Richelieu (born Sweden, 1967) and Daniele (born Panama, 1974), while the coffee farm was established.
In 1996 Braith and Rachel visited a farm for sale in the Haramijon area of the Boketty Valley and were attracted by the beauty of the farm and immediately bought it. This is Esmeralda? Harami Jonon Farm, third son Danielle. Mr. Bideson planted the coffee world's attention in this farm-Geisha coffee!
Panama rose growing altitude: 1,500-1,650 meters, unique growth environment makes it unique flavor:
Dry fragrance: tea fragrance, flower fragrance (magnolia, tulip) vanilla plant, milk fragrance, brown sugar sweet, high champagne and aroma rise.
Wet fragrance: apricot, caramel, milk, flower fragrance.
Sip: Oil texture is good, delicate pear mountain special tea feeling, high-grade white wine astringent but immediately turned into a delicate smooth Body full of mouth
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Aromatic and rich Ethiopian coffee flavor Taste Manor Features of producing area Introduction Fine coffee beans
Ethiopian coffee beans grow in a near-natural environment. After years of cultivation under the same growing conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are forest or semi-forest grown coffee. Coffee farming villages produce about 35 percent of the country's coffee. Many of these are used.
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Introduction of Bolivian boutique coffee bean flavor and taste manor with sour fruit taste
The early Bolivian coffee was of low quality and the market was very poor. Usually the picked coffee fruit is bumped all the way to the processing plant after a simple peeling treatment. Due to the imperfect infrastructure, the traffic is underdeveloped. Coffee farmers have to overcome the rugged mountain road and transport the beans to the higher altitude area of La Paz for washing. If the coffee fruit can not be delivered to the processing in time
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