Introduction to the flavor and taste of Alida Manor coffee with light weight and balanced sour taste

Panama coffee is smooth, light and sour, and its excellent thousand-week coffee beans are pure and distinctive.

Flavor: full granules and good quality

The first batch of coffee exported by Panama each year starts in November, and almost all high-quality coffee beans are shipped to France and Finland. Generally speaking, the price of Panamanian coffee belongs to the low and medium price, but its performance in the cup is often as good as that of any famous or even expensive coffee producing area. Panamanian specialty coffee is among the highest selling prices in the international market. The American Fine Coffee Association (SCAA) ranks first in the world coffee cup test for the third consecutive year in 2005, 2006 and 2007.

Tropical rain forest conservation group coffee quality cup test ranked first in 2004, 2006 and 2007.

Panama Coffee is grown in the western part of the country, near Costa Rica and the Pacific Ocean. The Boquet district of Chiriki Chiriqui province produces the most famous coffee, and Vocan,Santa Clara is also famous. Other areas include David, Remacimeinto, Bugaba and Tole. Only those coffee grown at elevations between 1300 and 1500 meters above sea level are considered special coffee. Panamanian specialty coffee is classified and numbered into small batches, which are designed to have a small capacity for optimal management. the classification number allows the buyer to understand and track information about the whole process.

Because of its small quantity, Panamanian coffee products are based on special coffee. The country provides its high-quality products to specialized stores around the world, such as Denmark, the United Kingdom, Greece, Norway, Sweden, South Korea, Japan, Taiwan and the Panamanian Highlands of the United States. The microclimate is the most important resource that makes Panamanian coffee unique.

The most important resource that makes Panamanian coffee unique is its microclimate. The east-west environment of the Republic of Panama converges cold air over 6500 feet through the Central Mountains, creating a variety of microclimates in the Boquete and Volc á n-Candela regions, making it a major source of Panamanian coffee. These endemic coffees are grown in nutritious, balanced land in the Baru volcano region. Panama is a small country in the heart of the American continent. The waters of the Atlantic and Pacific oceans flood its beaches.

Panama is located at 9 degrees north latitude, the meeting point of the Central Mountains, where Mount Baru, one of the highest volcanoes in Central America, is located.

The Baru volcano has an altitude of more than 11400 feet, and the land around it is rich in nutritious and fertile soil, providing sufficient conditions for the sowing and cultivation of Panamanian coffee.

Panama coffee is smooth, light and sour, and its excellent thousand-week coffee beans are pure and distinctive.

Flavor: full granules and good quality

Suggested baking method: medium baking

★★: good

The market for Panamanian coffee:

The first batch of coffee exported by Panama each year starts in November, and almost all high-quality coffee beans are shipped to France and Finland. Generally speaking, the price of Panamanian coffee belongs to the low and medium price, but its performance in the cup is often as good as that of any famous or even expensive coffee producing area. Panamanian specialty coffee is among the highest selling prices in the international market.