Pure, balanced Panamanian Coffee Flavor description treatment quality characteristics introduction of taste grinding scale

Raw bean information:

Grower: Familia Chiari

Region: Pokuit town, Chiriki province, Panama

Variety: completely washed

Height: 1500 m

Harvest time: October to March of next year

Soil: pozzolanic soil

Key words of cup test: caramel sweet, sweet, pure, balanced, medium alcohol

Thanks to Boquete's unique climate, wet and dry seasons, ample sunshine and precipitation, and fertile soil formed by volcanic ash from Mount Baru, the coffee cultivation of Lerida Manor quickly grew its own climate, and in 1929, the estate's coffee beans were exported to Germany for the first time, earning a good reputation for Panamanian coffee. In the following 3/4 centuries, as a family manor, Lelida coffee cultivation continued to develop, constantly achieving its international reputation. The coffee here grows in the mountains at an altitude of 1500 meters. The coffee garden is surrounded by a well-protected natural tropical ecological park. Nearby Baru Volcano National Park and La Amistad National Park are natural animal and plant reserves, all of which form the manor's unique microclimate. Also created its unique flavor has always preferred African beans strong taste, the impression of Central American beans to me is almost synonymous with moderation, whether it is Costa Rica or Guatemala, the Caribbean island coffee is closer to "juice". And this Panama did give me a pleasant surprise, refreshing fruit acid is obviously more vivid than other countries in China and the United States, and closer to the ripe sweet and sour aroma of the fruit. In addition to being well-balanced and clear, the palate is rich in sweetness and slightly sticky with syrup to enhance its smoothness and vitality-except for the floral and citrus flavor, the overall taste is not inferior to that of Rose Summer.