Introduction to the Origin of Flavor description of Coffee beans in Erida Manor, Panama
Introduction to the Origin of Flavor description of Coffee beans in Erida Manor, Panama
The species of Geisha was discovered in the rose summer forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936 and in Costa Rica in 1953, and Panama received seeds from CATIE in Costa Rica in the 1970s and began to grow Rosa coffee. The tree species, which are taller than ordinary coffee trees, were originally planted in a small area of Esmeralda Manor and used as a windbreak. In order to take part in the annual competition for the best coffee in Panama, the son of the manor owner searched all the coffee trees in the manor for testing, which gave Geisha a chance to appear on the stage. After that, he also participated in various world coffee competitions and won a total of 14 championships.
The characteristics of Panamanian coffee:
Panama coffee is smooth, light and sour, and its excellent thousand-week coffee beans are pure and distinctive.
Flavor: full granules and good quality
Suggested baking method: medium baking
★★: good
The market for Panamanian coffee:
The first batch of coffee exported by Panama each year starts in November, and almost all high-quality coffee beans are shipped to France and Finland. Generally speaking, the price of Panamanian coffee belongs to the low and medium price, but its performance in the cup is often as good as that of any famous or even expensive coffee producing area. Panamanian specialty coffee is among the highest selling prices in the international market.
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Grinding scale treatment of Coffee beans in Caesar Louis Manor in Panama Variety Manor
Panama Coffee is grown in the western part of the country, near Costa Rica and the Pacific Ocean. The Boquet district of Chiriqui province is the most famous for its coffee, and Vocan,Santa Clara is also famous. Other areas include David, Remacimeinto, Bugaba and Tole.
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Introduction to the Flavor description of Coffee beans in Tianyi Manor, Nicaragua
Nicaragua Tianyi Manor Coffee beans Grinding scale method Flavor description Origin introduction in the medium and deep baking degree, with a certain sweet, sour taste is not obvious, with a little chocolate and dried fruit flavor, as the temperature decreases, the fruit acid can be felt, but it is still very mild. The taste is clean, but the mellowness and persistence in the mouth are lacking. Suitable for dislike sour coffee
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