Taste characteristics of Panamanian Flower Butterfly Coffee beans A brief introduction to the Flavor description Manor of Grinding scale
Taste characteristics of Panamanian Flower Butterfly Coffee beans A brief introduction to the Flavor description Manor of Grinding scale
Flavor: floral aroma, bergamot, berries, Nanyang fruit, honey, cherry, persistent aroma and finish, clean and layered taste, clear acidity
There are many ways of washing, but generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans. Natural yeast will break down the sugar in the mucus, a process called fermentation. After the fermentation is completed, move the coffee beans to the sun field to dry. In the process of drying, you need to constantly turn the coffee beans to ensure the uniformity of the drying. Finally, the shell is kept in a cool warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing bright and lively acidity, as well as clear fruit flavor and floral aroma.
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
The Baru volcano is not only the highest mountain in Panama, but the sediments created by early volcanic activity and eruption bring a large amount of very fertile soil, which is rich in nutrients, especially rich in phosphorus and sulfur, mixed with clay and unique climate patterns, making the region a suitable environment for the growth of high-quality coffee. Dense forests and a large number of species form the overall biodiversity.
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Taste characteristics of Colombian emerald coffee Flavor description treatment Variety Origin
Taste characteristics of Colombian emerald coffee Flavor description method the producing area of the variety is brewed with 80 degrees water and flannel. The taste of the second day is much better than that of the first day (the water temperature on the first day is slightly higher, almost only drinking bitter taste), the dry and wet aroma is not very high, the first few mouthfuls are obviously bitter, then the bitter taste slowly fades away, and then there is a cup of fruit with obvious acidity and companion.
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Nicaraguan Coffee Flavor describes the taste characteristics of the processing manor in the region.
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