Introduction to the characteristics of coffee flavor and taste area of Esmeralda Manor in Panama

(flower fragrance, sweet orange, pineapple, pineapple, vanilla, lively fragrance) famous producing areas of Panama, beans for many contestants

Hartman's story, like his coffee, is legendary. Hartman Manor is located in Chilidge, Santa Clara. The founder's name is Eloise Strauss Hartman. He was born on June 20, 1891 in the Moravilla region of Austria and Hungary in what is now the Czech Republic, and died on May 25, 1970 at the age of 78. Today's Hartman Manor is a family business founded by Latip Hartman (son of Eloise) in 1940. In 1966 Latip married Dinola Sandy of Costa Rica. They have five sons, Latipa Jr., Alan, Alexander, Alice and Kelly. Each family member is responsible for the growth management, harvesting and handling of the coffee and the visit to the manor. A family estate that has grown coffee for more than a century is a legend in itself. The Emerald Manor is famous for its Geisha breed. Rose summer seeds were discovered in the rose summer forests of Ethiopia in 1931 and sent to the Coffee Institute in Kenya, and then introduced to Uganda, Tanzania and Costa Rica, all mediocre. It was not until it was transplanted to Panama in the 1960s that it became a blockbuster after nearly half a century. Beat Bourbon, Kaddura, Kaduai and Tibica on BOP (Best of Panama) in 2005, 2006 and 2007, and won the championship for three years in a row.

In 2007, the International famous Bean Cup Test sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at US $130 per pound, setting a record for the highest price in the history of competition beans. Rosa, a member of the Tibika family, grew into the king of coffee in the land of Panama after leaving Ethiopia. It successfully conquered the taste buds with rich floral and fruity aromas and bright acidity.

Taste rosy summer, after the entrance of the beautiful sweet, accompanied by a slight floral fragrance, comfortable and balanced taste, long-lasting rhyme. The unique fruity aromas of litchi, lemon and citrus are amazing enough. Carefully capture the aroma of peach and apricot, the overall feeling is cool and transparent. In every brewing, always with the mood of making holy wine, do not dare to slack off (in fact, it is also because of the high price, I would like to add a smile here) at present, Alida's treatment methods are washing, sun and honey treatment. It is worth mentioning that Alida's sun-dried beans are one of my favorite beans. I like the dry aroma after grinding very much, and I am particularly greedy for its unique flavor of sauce and wine. But there are also friends who can't readily accept the flavor of soy sauce in sun-dried beans at first. Not long ago, I heard some students use "sweet noodle sauce" to describe the sauce they smelled in the sun beans, and rejected the taste.

But in my opinion, I am used to drinking beans that are too clean and well-behaved, and beans treated with sun or honey often bring me more surprises. Balanced and soft Central American coffee, the use of honey or sun treatment will give it more possibility of flavor, and the feedback characteristics will become more plump, complex and multi-layered. Like the Sunshine Alida introduced to you, it is moderately sour and sweet after import, close to the flavor of strawberry fruit tea, rich, complex and unique aroma, transformed into toast and cream, vanilla aroma. The collision between berries and the unique flavor of fermented sauce gives Alida a unique flavor.

In fact, there are not many suggestions on production, not intentionally lazy and unwilling to share with you, just because their own quality is good enough, under the premise of ensuring freshness, in the normal scope of play, generally will not be washed too bad. Generally speaking, the roasting degree of the above two types of coffee will mostly be medium and shallow roasting, and it is recommended that the temperature of hand brewing is about 90 ℃. During the extraction of the first stage, the stirring and disturbing intensity of the water column can be increased, the high quality flavor can be fully released, and the stirring intensity will be reduced in the latter stage, so as to prevent the bad flavor from being precipitated. All that's left is to enjoy it.