Panamanian Flower Butterfly Coffee Bean Flavor description A brief introduction to the Origin treatment of varieties

Panamanian Flower Butterfly Coffee Bean Flavor description A brief introduction to the Origin treatment of varieties

She has 40% high-quality Rosa pedigree, which is composed of Rosa, Kaddura and Kaduai. It is planted in the Baru volcano region of Pokut and grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. Panama's special local microclimate leads to abundant rainfall in this area, and a large temperature difference between day and night, coupled with the unique volcanic rock and soil of the volcanic area, as well as meticulous harvesting and fine treatment. It makes this coffee perform well in terms of richness, acidity and floral aroma. What is more surprising is that on the basis of very excellent quality, the very people-friendly price of this coffee bean makes the performance-to-price ratio of this coffee bean. What is special about this coffee bean is that it is made up of three varieties, of which 40% are rosy summer varieties, giving this coffee a distinct rosy summer flavor.

According to the information obtained, due to the historical reasons of the manor, in order to pursue yield at that time, the early Rosa varieties were mixed with the coffee trees of Kaddura and Kaduai, and in order to facilitate picking, coffee farmers did not reclassify them, but directly mixed the three varieties. After that, as Rosa rose to fame and the price soared, the processing plant began to carry out fine washing treatment for such a coffee bean.

Coffee, composed of Rosa, Kaddura and Kaduai, grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. The special local microclimate of Panama leads to abundant rainfall in this area and a large temperature difference between day and night. In addition, the unique volcanic rock soil in the volcanic area, as well as meticulous harvesting and fine treatment Because of the particularity of this flower butterfly, we use medium-light baking to complete the final flavor trend of this bean, which makes it not only have the unique floral aroma and bergamot flavor of rose summer, but also outstanding flavor of cherry, Nanyang fruit and berry fruit, and have honey sweetness and smoothness, aroma and tail rhyme are very long-lasting. It is quite amazing on the palate: floral aromas, bergamot, berries, Nanyang fruits, honey, cherries, long-lasting aroma and finish, clean and layered taste, clear acidity

There are many ways of washing, but generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans. Natural yeast will break down the sugar in the mucus, a process called fermentation. After the fermentation is completed, move the coffee beans to the sun field to dry. In the process of drying, you need to constantly turn the coffee beans to ensure the uniformity of the drying. Finally, the shell is kept in a cool warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing bright and lively acidity, as well as clear fruit flavor and floral aroma.