Panamanian Flower Butterfly Coffee Bean Flavor description introduction to the characteristics of manor varieties

Panamanian Flower Butterfly Coffee Bean Flavor description introduction to the characteristics of manor varieties

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 the 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.

Flower butterfly in the superiority of the variety, coupled with fine treatment, if the use of medium-light baking to complete the final flavor of this bean. You will be able to give this flower butterfly, which has the unique aroma of rose summer, Nanyang fruit and raspberry flavor, and has the sweetness and smoothness of honey, very long-lasting aroma and finish rhyme, with great certainty, according to the information obtained by consulting, because of the historical reasons of the manor, at that time, in order to pursue yield, the early rose summer varieties were mixed with Kaddura and Kaduai coffee trees. In order to facilitate picking, coffee farmers do not reclassify, but directly mix the three varieties. After that, as Rosa rose to fame and the price soared, the processing plant began to wash such a coffee bean until the fermentation was completed, and then moved the coffee beans to the sun field to dry. In the process of drying, the coffee beans need to be constantly turned to ensure the uniformity of drying. Finally, the shell is kept in the 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.

Composed of Rosa, Kaddura and Kaduai, it is planted in the Baru volcano region of Pokuit and grows in the volcanic area at an altitude of 1600 meters. the treatment plant adopts 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 soil of the volcanic area, as well as meticulous harvesting and fine treatment. Make this coffee perform well in terms of thickness, acidity and floral fragrance. After the fermentation is completed, the coffee beans are moved to the sun field to dry. In the process of drying, the coffee beans need to be turned constantly to ensure the uniformity of drying. Finally, the shell is kept in the 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.