Description of Flavor of altitude Coffee beans in Jadeite Manor of Panama

Panama Emerald Estate Altitude Coffee Bean Flavor Description Taste Treatment Variety Introduction

In 1924, the Swede Harns. Elliot founded the esmerada farm, which was not a coffee farm but a pasture, 40 years later in 1964. Mr. Bideson's grandfather, Ruth Loveau. M. bideson bought esmerada farm in order to retire and have a place to live, grandfather lut ruff. Born in Sweden, Mr. Bidsson was President of the Bank of America and Director of the United Nations Development Programme.

His son Mr. Blaise Bideson moved from California to Panama in 1973 to inherit his father's farm. In 1987, most of the farm was converted to coffee cultivation. In 1994, he invested in the purchase of refined coffee machinery in order to create a brand. Mr. and Mrs. Bideson raised three children, Eligu (born Philadelphia, 1966), Richelieu (born Sweden, 1967) and Daniele (born Panama, 1974), while the coffee farm was established.

In 1996 Braith and Rachel visited a farm for sale in the Haramijon area of the Boketty Valley and were attracted by the beauty of the farm and immediately bought it. This is Esmeralda. Harami Jonon Farm, third son Danielle. It was on this farm that Mr. Bidesson grew the coffee that the coffee world noticed-Geisha coffee.

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 rose summer flower, Southeast Asian fruit, berry flavor, and has honey sweet and smooth, aroma and finish very long lasting flower butterfly with great affirmation. However, in general, after picking coffee fruits, the floating beans are removed, then the pulp is removed, and then the coffee beans are soaked in a fermentation tank. Enzymes in the water soften the mucus attached to the endocarp of the coffee beans, and natural yeast breaks down 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. Another important factor is that the microclimate in Panama's Poquet Highlands is a unique and important resource for fine coffee in the Poquet region. This is Panama from east to west, where cold air flows through the central mountains converge above 6500 feet, creating a variety of microclimates in the Poquete region, making it very suitable for plant growth, so coffee is grown here. The coffee trees grow very well, based on excellent quality, and the price is very affordable. What makes this coffee bean special is that it consists of three varieties, 40% of which are rose-summer varieties, giving this coffee a distinct rose-summer flavor. According to the information obtained, due to the historical reasons of the estate, in order to pursue yield at that time, the early summer varieties were mixed with the coffee trees of Kadura and Kaduai. In order to facilitate picking, the coffee farmers did not reclassify them, but directly mixed the three varieties. After that, due to the fame of Guixia and the high price, the processing plant began to carry out fine washing treatment for such a coffee bean.