Panamanian Kaddura coffee bean flavor description grinding scale variety treatment manor introduction

Panama Kadura Coffee Bean Flavor Description Grind Scale Variety Treatment Manor Introduction

Panama rose summer: rare wild species, world champion of various tasting competitions. Raw beans slender appearance, ripe beans with unexpected citrus fragrance, full of floral aftertaste, sweet fruit. Panama's first annual coffee export starts in November, with almost all of its premium coffee beans destined for France and Finland. Panamanian coffee is generally low to medium priced, but it often performs as well in the cup as any famous, even expensive, coffee producer. Panamanian specialty coffee sells for some of the highest prices on the international market Panama has been among the world's best coffee producers for three years, surprising countries that have been at the forefront of developer production for many years. Panama's main coffee producing area is in the west, close to the Costa Rican border, producing the best washed coffee. The cold and stable climate at high altitudes in Panama is more conducive to the growth of coffee beans than coffee beans grown at low and middle altitudes. The coffee beans grown here grow slowly, have the strongest and special flavor, and the hardness of the coffee is also the hardest.

In such a unique planting environment of Poquet, there is naturally not only such a jade rose summer, regardless of the flavor quality and value of coffee king will be expensive; but drinking rose summer every day I think is still relatively extravagant, and even if there is no economic pressure, it is not like eating shark fin and bear paw every day. Coffee is also the case, dabbling in a wide range, in order to enjoy the fun of coffee

There are many ways to wash the coffee beans, but most of them are to remove the floating beans after picking the coffee fruits, then remove the pulp, and then soak the coffee beans in the fermentation tank. The enzymes in the water will soften the mucus attached to the endocarp of the coffee beans, and the 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.