Introduction of Panamanian Flower Butterfly Coffee Flavor Flavor Manor Regional treatment Grinding scale

Panama Flower Butterfly Coffee Taste Flavor Manor Production Area Processing Method Grinding Scale Introduction

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 the 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.

The superiority of the flower butterfly in variety, coupled with fine processing methods, if the use of light baking to complete the final flavor of this bean. You can certainly give this flower butterfly a great affirmation with its unique floral, southern Asian fruit and berry flavors, as well as honey sweetness and smoothness, aroma and lingering finish.

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

From Heineken Cooperative near Dilla town. Founded in 1976, the cooperative is currently a member of the West Dharma Farmers Cooperative Union SCFCU. We have screened the coffee again and selected this batch with excellent performance in flavor, which tends to honey, citrus and coffee flowers.

Sidamo coffee has a wide variety of flavors, with different soil types, microclimates, and countless native coffee species creating significant differences and characteristics in the coffee produced in the town. From 2010 to 2012, it won high scores of CR92~94 from the authoritative coffee evaluation website in the United States. This shows that the production of raw beans extraordinary. High mountains, highlands, plateaus, valleys and plains, terrain diversity. The geology is fertile, well-drained volcanic soil, nearly two meters deep, and the topsoil is dark brown or brown. The greatest advantage of the site is that soil fertility is maintained through the recycling of organic matter, using withered leaves of surrounding trees or plant residues as fertilizer.