Coconut-scented Hartman Manor in Panama Coffee Flavor description treatment Variety characteristics of the Manor
Introduction of Panamanian boutique coffee beans
Panama Panama
Manor: Lerlda Estate Lot10, lot 10 of Lilida
Treatment method: White honey treated Honey
Variety: Kaduai Catuai
Score and cup test CuppingScore:87
Lime,floral coconut,clean,sparkling,mediumbody
Small lime, coconut flowers, clean, lively acid, medium mellow thickness "
Here is a coffee farm worth introducing to you. It is the century-old Finca Hartmann.
Mr. Luis Hartmann, the founder of Hartman Manor, which is owned by the Hartman family, is a legendary figure. Mr. Hartman was born in the Moravilla region of Austria and Hungary on June 20, 1891, which is now the Czech Republic. Both of his brothers died in World War I, but he survived thanks to his mother hiding on a ship bound for Pennsylvania. In 1907, young Hartmond traveled many countries with his friends on the road, until he came to Panama in 1911, but he did not choose to develop in Panama. After thinking about the future, in 1912 he chose Chiriki and settled down, mainly in the Kendra region, where he was the first generation of residents. He married his first wife Suzanne in 1918 and welcomed their first child, Ratibor Hartmann, in 1920. Mr. Louis Hartman, who later founded Finca Hartmann, lived in Volcan, La Silla de Pando and Santa Clara3, and grew coffee everywhere. He named his first coffee farm "Tizingal", which means "my Star". In addition to coffee, Mr. Hartmond was extremely keen on exploring monuments all his life. Based on his contribution to Panamanian archaeology, he was awarded the title of "Daniel Boone of Panama" by National Geographic magazine in 1950. He died on May 25, 1970.
Today's Hartmont Manor is a family business run by Latibor and the five children of his wife Dinola Sandy. They now own two coffee farms, Ojo de Agua and Palo Verde, which are about two miles apart, and each family member is responsible for coffee growth management, harvesting and manor visits.
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Coffee beans treated with red wine
Red honey treatment acetic acid fermentation: cleaner, lively acid, brighter acid, citric acid lactic acid fermentation: taste more round, less clean than acetic acid fermentation, higher alcohol thickness, malic acid / tartaric acid before, the treatment plant is passed down from generation to generation, such as biting to feel the degree of fermentation of coffee beans, and so on. This method of fermentation is
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Which is the best flavor of red bourbon or yellow bourbon coffee in Queen's Manor of Brazil?
Red bourbon or yellow bourbon which kind of good product name: Brazil yellow bourbon Brazil Chacal Estate Yellow Bourbon gauge: 227g raw bean production country: Brazil production area: Minas Minas Llicinea manor: waterfall manor species: yellow bourbon grade: 2 d/300gr, 17-18 mesh height: 1200m ~ 1380m treatment method: sun baking degree: medium depth
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