Panamanian Flower Butterfly Coffee Bean Jade Manor Rose Summer Coffee Flavor description treatment quality introduction

Introduction to Butterfly Coffee

Boquete is a volcanic area at high altitude because Baru Volcano brings fertile soil, high terrain, wet and cold air, different sunshine, abundant rainfall, and rivers flowing through it, resulting in excellent Panamanian fine coffee. This batch of coffee comes from the same production area as Emerald Manor, which happens to be located in a continuous valley and ridge, thus forming several microclimates. Coffee produced in different areas has its own characteristics. Fresh and comfortable citrus feel, bright and colorful Southeast Asian fruit feel, delicate floral intertexture exudes a very elegant and elegant flavor

There are many excellent estates distributed in the Boquet producing area. In addition to the famous Emerald Estate, there are also Elida Estate, Akaba Estate and other famous estates, all of which produce high-quality coffee. This is due not only to the excellent ecological conditions of Panama's Poquet region and the fertile volcanic ash soil of the Baru volcanic field. Another important factor is that the microclimate in Panama's Poquet Highlands is a unique and important resource for fine coffee in the Poquet region. This is because Panama's environment from east to west allows cold air currents to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Poquet region, making its temperature and rainfall very suitable for plant growth. Therefore, coffee trees grown here are in excellent condition.

Panamanian coffee is sorted and numbered in small batches designed to be small in volume for optimal management, and the sorting number allows buyers to understand and track information throughout the process.

Due to its small volume, Panamanian coffee products are based on specialty coffee. The state supplies its high quality products to specialized stores in countries around the world such as Denmark, England, Greece, Norway, Sweden, South Korea, Japan, China Taiwan Province and the United States.

There are many ways to wash the coffee beans, but in general, after picking the coffee beans, remove the floating beans, and then soak the coffee beans in a fermentation tank. Enzymes in the water will soften the mucus attached to the endocarp of the coffee beans. Natural yeast will decompose the sugar in the mucus. This process is called fermentation. After fermentation is complete, the coffee beans are moved to the sun to dry. During the drying process, the coffee beans need to be continuously stirred to ensure drying uniformity. Finally, the shelled beans are stored in a cool warehouse. After the raw beans are placed, they are shelled and bagged. The coffee thus processed is clean in taste, emphasizing bright and lively fruit acids, as well as clear fruit and floral flavors.