Flavor description of Panamanian Pocket Coffee the taste of grinding scale variety production area treatment method

Flavor description of Panamanian Pocket Coffee the taste of grinding scale variety production area treatment method

In this degree of baking, the use of hand to make, a little less lively, but more calm, taste balance is very good, less lively sweet and sour taste, but a lot more sweet.

Coffee is really interesting. I like to put a cup of coffee under different production conditions to feel its connotation. Each time it makes you feel familiar but strange. I believe you will also enjoy the beauty of it. Simple coffee can also stimulate your imagination and creativity.

There are also many excellent manors in Pokuit, except the famous Emerald Manor, Alida Manor, Aqaba Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land. Another important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region. This is the Panamanian environment from east to west, which allows the cold air to converge over 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here are in good condition.

It is planted in the Baru volcano region of Pokuit and grows in the volcanic area at an altitude of 1600 meters. The treatment plant adopts fine washing treatment. Panama's special local microclimate leads to abundant rainfall 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.

Espresso requires a high degree of balance for coffee beans themselves, because the conditions of espresso extraction are extremely harsh, so some defects may be infinitely magnified in the extraction, and the taste that might have been magnified, then magnified, becomes unbearable. Therefore, this is why conscious coffee beans need to be "blended" to neutralize some extreme flavors, making the coffee easier to taste and pleasant to drink. Of course, another purpose of matching is to reduce costs, and some people even say that the only purpose of matching is to reduce costs, through matching to achieve the goal and effect of 1: 1 > 2. Because if it is a very high-quality coffee bean, even if you make Italian coffee under extreme conditions, the taste may be a little difficult to control, but the defective taste may be very few, as long as you can adjust the roasting. But the cost and price of this kind of coffee beans naturally goes without saying.

Baked to the beginning of the second explosion of the Pokuit classic, the espresso made out of the taste is very clean, there is no doubt, after the entrance with obvious acidity, although strong but soft, not that kind of sour taste. After swallowing the coffee, there is an obvious taste of cocoa in the mouth, but at this degree of baking, the dry sweetness is still a little poor. Made into latte coffee, mixed with milk, it tastes very good