A brief introduction to the planting Environment of the Manor of Pokuit Coffee in Panama
A brief introduction to the planting Environment of the Manor of Pokuit Coffee in Panama
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.
In such a unique planting environment, Poket is naturally not the only coffee king with emerald rose summer, both in terms of flavor, quality and value, but I think it is quite extravagant to drink rose summer every day, even if there is no economic pressure. it's not like eating shark's fin and bear's paw every day. The same is true of coffee. Only by dabbling in a wide range of subjects can you enjoy the pleasure of tasting coffee more.
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.
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