Panama Casa Luis Estate Coffee Flavor Taste Production Characteristics Fine Coffee Bean Introduction

Bourbon-bourbon coffee plants produce 20-30% more coffee than typical, but have a smaller harvest than most coffee varieties. Bourbon coffee has a less conical shape than a typical plant, but has more secondary branches. The angle between the branch and the main stem is small, and the branch points of the main stem are dense. Broad and wavy on the edge of the leaf. The fruit is relatively small and dense. Cherries ripen quickly and risk falling off in a strong wind or rain. The best result of bourbon coffee is to achieve the need between the feet. The quality of the cup is excellent, similar to the typical.

Katula-Caturra is a mutation found in bourbon coffee in Brazil. It is a mutant with high yield and good quality, but requires a lot of care and fertilization. It is a short, thick core with many branches. It has wavy boundaries similar to coffee bourbon leaves. It is well adapted to almost any environment, but preferably with 2500-3500 mm annual precipitation between 1500-5500 feet. At high altitudes, the quality increases, but the yield decreases.

Kaduai-catuai is produced by the high-yield coffee factory from the intersection between New Mondou and Caturra. Plants are relatively short and form close angles and main branches with lateral branches. A branch of fruit that is not easy to fall off, which is a favorable area for strong winds or torrential rain. Catuai also needs adequate fertilization and care for some varieties of coffee produced in the Chiriki Heights of Panama. The main choices are the quality and yield of coffee beans and the weather and plague resistance of plants. At present, Panamanian boutique coffee mainly cultivates the following varieties:

Geisha- (Arabica variety, sometimes translated as geisha coffee) Rose Summer Coffee plant is called long bean, or coffee cherry, Panama Rose Summer Coffee is bright honey and citrus flavor, offering excellent taste and cup testing characteristics. Panamanian Rosa Coffee has soft and strong floral and jasmine aromas and unique although subtle acidity, balance, bright white wine and berry, mango, papaya, and orange flavors. The aftertaste provides a distinct bergamot feel. The rose variety was first discovered in 1931 in southwestern Ethiopia and was first introduced to Panama from Costa Rica in 1963.

Typica- this is the basis of many kinds of coffee. Like other small-grain coffee varieties that have been developed, the Ironpickup coffee plant has a conical one with a major vertical trunk and sub-vertical growth at a slight tilt. Typically, a tall plant is 3.5-4 meters high. The lateral branches form a 50-70 °angle and a vertical trunk. Iron pickup coffee has a very low production, but there is a cup to test excellent quality.

Brazilian variety of San Ramon san ramon- iron pickup