Panamanian Coffee Taste introduction to Panamanian Coffee Flavor Manor

There are many ways to wash the coffee beans, but most of them are to remove the floating beans after picking the coffee fruits, then remove the pulp, and then soak the coffee beans in the fermentation tank. The enzymes in the water will soften the mucus attached to the endocarp of the coffee beans, and the natural yeast will decompose the sugar in the mucus. This process is called fermentation. After fermentation is complete, the coffee beans are moved to the sun to dry. During the drying process, the coffee beans need to be continuously stirred to ensure drying uniformity. Finally, the shelled beans are stored in the warehouse. After the raw beans are placed, they are shelled and bagged. The coffee thus processed tastes clean, emphasizing bright and lively fruit acids, as well as clear fruit flavors and flowers. On the basis of excellent quality, the price of this coffee bean is very close to the people. What makes this coffee bean special is that it consists of three varieties, 40% of which are rose-summer varieties, giving this coffee a distinct rose-summer flavor. The information obtained after consultation shows that due to the historical reasons of the estate, in order to pursue yield at that time, the early summer varieties were mixed with the coffee trees of Kadura and Kaduai. In order to facilitate picking, the coffee farmers did not reclassify them, but directly mixed the three varieties. After that, due to the fame of Rose Summer and the high price, the processing plant began to carry out fine washing treatment for such a coffee bean. Then in the land of Poquet, there is a bean with a particularly high cost performance. And has a very beautiful name-flower butterfly. She has 40% high-quality rosewood pedigree, consisting of three varieties of rosewood, cadura and caduai. She is planted in the Baru volcanic area of Poquet and grows in the volcanic area at an altitude of 1600 meters. The treatment plant adopts fine washing treatment. Panama's special microclimate leads to abundant rainfall in this area and a large temperature difference between day and night. In addition, the volcanic soil unique to volcanic areas, as well as meticulous harvesting and fine treatment, make this coffee in terms of thickness, acid, The fragrance of flowers is quite outstanding. In such a unique planting environment in Poquete, there is naturally not only a rose of jade, regardless of the flavor quality and value of coffee king; but drinking rose every day, I think, is still relatively extravagant, and even if there is no economic pressure, it is not like eating shark fin and bear paw every day. Coffee is also the same, dabbling in a wide range, in order to enjoy the fun of coffee taste in the Boquet region, which is also distributed with many excellent estates, in addition to the famous Emerald Manor, there are Elida Manor, Akaba Manor and other well-known estates, all producing high-quality boutique coffee. This is due not only to the excellent ecological conditions of Panama's Poquet region and the fertile volcanic ash soil of the Baru volcanic field. Another important factor is that the microclimate in the Poquet highlands of Panama is a unique and important resource for fine coffee in the Poquet region; this is the environment of Panama from east to west, which allows cold air currents to converge above 6500 feet through the Central Mountain Range, thus creating a variety of microclimates in the Poquet region, making its temperature and rainfall very suitable for plant growth. Therefore, coffee trees grown here are in good condition.