Introduction to the Manor of Panamanian Coffee Bean by describing the Regional Flavor

Introduction to the Manor of Panamanian Coffee Bean by describing the Regional Flavor

At present, in addition to Catuai, Typica and Bourbon, the Lamastus family also began to plant Geisha varieties a few years ago. In spite of this, all the batches of Elida Manor participating in the Best of Panama competition used Catuai species, but they were able to achieve good results again and again, which shows that its geographical environment and excellent postharvest treatment technology bring good quality and special flavor to coffee. The sugar of berry pulp and the right fermentation products of microorganisms during the sun drying process are all concentrated and infiltrated into the coffee beans. Give this rare sunburn version of high-altitude Panamanian coffee a rich dry aroma of strawberries, cream and toast, and the coffee is transformed into rich berries and tropical fruits mixed with vanilla and peppermint grass. Complex aroma, elegant and charming fruit aroma, moderate sweet and sour, pleasant taste

When it comes to Vietnam, I think that it is now the second largest coffee producer after Brazil, and its development in recent years is quite remarkable. Most of the coffee is Robbins, which can be bought at half the price of Indonesia's Robbins. Recently, it has also been devoted to the cultivation of water-washed Arabica species, which has a different flavor from South American coffee. The price may be related to the handling fee, which is slightly on the high side. The size of the beans is medium, the meat is thick and thin, lack of rich taste and flavor, but the taste is mild and smooth, and the taste is refreshing. It's inferior in Nicaragua and Panama. The taste is insipid and monotonous, suitable for adjusting the taste of blended coffee. Suitable for medium to high baking.

Malago Gippe, Colombia

Malago Gippe is a large grain of beans above the No. 19 sieve, also known as "elephant beans". It is grown in parts of Brazil, Colombia, Guatemala, Nicaragua, Mexico and other countries and is regarded as a superior bean. The taste is generally monotonous and dull, but the taste of Colombia's Marago Gippi is quite thick, sour and less miscellaneous, perhaps because there is no miscellaneous taste. It is most suitable for medium baking in height ~ city baking.

Peru EX

It belongs to beans with large particles, uneven size, rich sour taste and rich alcohol thickness, and the overall taste is deep and smooth. The lack of obvious characteristics is its characteristic and is regarded as an important primary coffee. Although it is type A, light baking does not give full play to its taste, but French baking gives it an amazing balance, which is an exception.