Introduction to the bright and refreshing Panamanian Rosa coffee flavor and taste of boutique coffee bean manor

Thanks to Boquete's unique climate, wet and dry seasons, ample sunshine and precipitation, and fertile soil formed by volcanic ash from Mount Baru, the coffee cultivation of Lerida Manor quickly grew its own climate, and in 1929, the estate's coffee beans were exported to Germany for the first time, earning a good reputation for Panamanian coffee. In the following 3/4 centuries, as a family manor, Lelida coffee cultivation continued to develop, and continued to achieve its international reputation.

The coffee here grows in the mountains at an altitude of 1500 meters, the coffee garden is surrounded by a well-protected natural tropical ecological park, and the nearby Baru Volcano National Park and La Amistad National Park are natural protected areas for animals and plants, all of which form the manor's unique microclimate and unique flavor.

This bean is fully washed and processed, the appearance is fresh emerald green, the bean is full and shiny, it looks like a high-density hard bean. Baked to an obvious degree of high fruit aroma shows, the entrance is also juice-like sweet and sour, bright and refreshing. Slightly baked deeper to the baking degree of high, the sweet combination of vanilla and nectar in dried incense makes people intoxicated. High+ baking degree, acidity decreases, mellowness increases, sweetness increases obviously, fruit acid is softer and more lively, and strong sweetness and rich fruit aroma can still be felt in the aftertaste.

(Panamanian raw beans-washed very cleanly and evenly)

(comparison before and after baking)

Always prefer the strong taste of African beans, the impression of Central American beans to me is almost synonymous with moderation, whether it is Costa Rica or Guatemala, Caribbean island coffee is closer to "juice". And this Panama did give me a pleasant surprise, refreshing fruit acid is obviously more vivid than other countries in China and the United States, and closer to the ripe sweet and sour aroma of the fruit. In addition to being well-balanced and clear, the palate is rich in sweetness and slightly sticky with syrup to enhance its smoothness and vitality-except for the floral and citrus flavors, the overall taste is not inferior to that of Rose Summer.

Raw bean information:

Grower: Familia Chiari

Region: Pokuit town, Chiriki province, Panama

Variety: completely washed

Height: 1500 m

Harvest time: October to March of next year

Soil: pozzolanic soil

Key words of cup test: caramel sweet, sweet, pure, balanced, medium alcohol