Introduction to the characteristics of Panamanian coffee boutique coffee bean Kasha coffee flavor and taste manor

Door Manor Coffee is a coffee manor dominated by the family. The family has long grown coffee under the principle of providing high-quality coffee and protecting the environment. Efrain and Carmen Franceschi began growing Arabica coffee varieties on their estate in 1950. Today, Carmen Manor single processing plant produces about 1200 bags (60 kg each) of unique high-quality coffee beans every year!

Carmen Manor is located in the volcanic valley at an altitude of 1750 m. The manor is blessed with fertile soil and good natural shade. In addition, this area is also affected by the dual climate of the Pacific and Atlantic Ocean, and the climate is cool. The dual characteristics of no frost damage at night and dry weather can create excellent growth conditions! Thanks to the volcano's black soil and good drainage facilities, Carmen Manor has high-quality Catuai,Caturra and Typica Arabica coffee!

Carmen Manor has 60% of the natural primeval forest, where coffee trees are planted and grow in the shade of these natural trees! As a result, the farm has been certified by Rainforest Alliance Association as ECO- OK environmentally friendly coffee! The coffee beans are harvested from late December to March of the next year, and the mature coffee cherries are harvested artificially. The waste from the fruit treatment (if the meat or juice is properly converted to composting or recycling, the raw beans are initially sun-dried and stored in the exclusive warehouse for secondary moisture content adjustment, and then shelled before export to maintain good quality of raw beans!

Carmen Manor has obtained the Ecological maintenance Certification (Certified Eco-OK Coffees) issued by the Tropical Rainforest Alliance, which is very strict and needs to meet the requirements of environmental protection and organic in every step from planting to raw bean grinding. For example, the species diversity in the manor, the zero pollution treatment process, the reduction or restriction on the use of artificial chemical fertilizers, the social and economic security of the manor coffee farmers, etc. Mr. Wilford, the owner of the manor, in addition to the extremely strict treatment of coffee, the "purification" of raw beans is also more stringent than those of the same industry. In the case of Arida, Panama, it takes more than 5 months of low temperature Resting to remove green after raw beans are processed. In this way, the flavor of coffee can be more balanced and fully developed. (low-temperature Resting is a concept of raw bean purification that was vigorously promoted by coffee master George Howell in 2006. We found that raw beans in subtropical places need to be kept at low temperature, but different treatments and elevations will change the time of low-temperature Resting. For Alida, Panama, 5 months of low-temperature Resting is the best.)

Cup tester Ken Davids scored a high score of 93 for coffee at Elida Manor in 2012! Elida is also a regular on the bean list of players from all over the world in the World Barista Competition (WBC). It is also common to see contestants use a single Elida to concentrate SOE in the finals of Taiwan's TBC (Taiwan baristas contest) and domestic CBC (Chinese baristas competitions).

Due to the unique geographical conditions and the persistence and pursuit of coffee quality by Mr. Wilford, the landowner, Elida (Alida Manor) has been ranked as one of the three major estates in Panama along with La Esmeralda (Emerald Manor) and Kotowa Duncan (Duncan Manor).