Introduction to the method of variety treatment in the production area of Panamanian Pokuit coffee beans
Introduction to the method of variety treatment in the production area of Panamanian Pokuit coffee beans
In the land of Pokuit, there is a bean with a high performance-to-price ratio. And it has a very beautiful name-Flower Butterfly. 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 firmness, acidity and floral aroma.
Baking unit: G+ COFFEE ROASTERS, a self-owned baking brand established by Guangzhou Lahua Forum (latte art Forum) on October 7, 2013. with the baking concept of "there is no best but better (No best but better)" as the baking concept, the roaster is the founder of the forum, Garry, who began to learn roasting in October 2012. in April and May 2013, he obtained the first-class certification of roasting masters of European boutique coffee association, raw beans and sensory certification. He used to be the chief roaster in the coffee chain and is good at roasting Italian blended coffee and individual coffee.
The beans were baked until near the second explosion, fell into the cooling plate, and several bursts were heard sporadically. After three days, the bean taste is very good, after the entrance, both sides of the tongue can feel a slight sour, but very harmonious with the whole, do not deliberately feel, will not realize that the whole with lemon aroma, smooth taste, mellow in the mouth is better, there is a feeling of hot cocoa, but the deficiency is that the persistence of the rhyme is slightly worse. Generally speaking, I think this bean is very worthy of the title of classico, regardless of its cleanliness, sweetness and overall taste, it is worth a try that the raw bean is not overtreated and sacrifices its appearance, but it can retain the flavor of the place of origin as much as possible. The defect rate of beans is relatively low, although it is a mixture of raw beans, but the size is still very uniform and will not bring challenges to baking.
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