Introduction to the production area of Panamanian Flower Butterfly Coffee Bean
Introduction to the production area of Panamanian Flower Butterfly Coffee Bean
Raw beans do not show signs of being overtreated, sacrificing appearance, but can retain the flavor of the 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.
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. On the whole, I think this bean is very worthy of the title of classico, in terms of cleanliness, sweetness and taste, it is worth a try.
Boquete is a high-altitude volcanic area, because the Baru Volcano volcano brings quite fertile soil, towering terrain, cold and humid air, different sunshine, abundant rainfall, and rivers flow through it, creating high-quality Panamanian boutique coffee. This batch of coffee, grown in the same area as the Jade Manor, happens to be located in continuous valleys and ridges, so it forms several microclimates, and the coffee produced in different regions has its own flavor. Refreshing and comfortable citrus feeling, bright pattern-like Nanyang fruit feeling, slender flower fragrance crisscross exudes a very elegant and generous flavor
Fragrance (dried incense): Jasmine, citrus, tea, honey
Basic information about Poquet Classic Coffee beans:
Local basic climate: rainy season May-December, dry season January-April
Soil characteristics: volcanic rock soil
Raw bean treatment: full washing, sun drying or machine drying
Raw bean level: SHB very hard beans
Coffee varieties: iron pickup, Kaddura, Kaduai, bourbon
Harvest and export time: October-December harvest, November-May export
Cup test features: outstanding sweetness, smooth taste, with aromas of lemon and milk chocolate, with nutty flavors such as walnuts in the back.
(the above information is from importer and exporter Royal Coffee)
Aroma: berries, flowers, oils, vanilla, citrus
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Grinding scale of coffee beans in Tanzania introduction to the manor for taste and flavor description by variety treatment
Coffee beans in Tanzania are of extraordinary quality. They are produced in the Mohi district near Mount Kilimanjaro. The mountains with a height of 3,000 to 6,000 feet are the most suitable areas for growing coffee. The fertile volcanic ash gives the coffee here a strong texture and soft acidity. It exudes delicate aromas and contains aromas of wine and fruit.
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Grinding scale of cat shit coffee beans introduction to the flavor and taste of the regional treatment method
1. After Indonesians remove the silver-gray film on the appearance of coffee beans, wash them with water, dry them in the sun, and then stir-fry them, they become cat shit coffee beans. 2. Only about 150 grams of coffee beans can be extracted from a jin of civets' feces, which will cause 20% loss in the baking process. Due to the unique raw materials and processing technology, this kind of coffee can be said to be very rare and supplied every year.
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