Introduction to taste treatment of Panamanian Kasha flavor description of boutique coffee beans
The main coffee producing areas of Chiriqui province are Boquete and Volcan-Candela, among which Boquete is famous in the boutique coffee world. The Baru volcano, located between Boquete and Volcan-Candela, is the highest elevation in Panama. The fertile soil, regular precipitation and suitable altitude around the Balu volcano have created conditions for the production of high-quality coffee.
There are many varieties of Panamanian boutique coffee, such as Geisha, Typica, Bourbon, Caturra, Catuai and San Ramon. The traditional way of treatment is washing, however, with the challenge spirit of the local coffee industry, through unremitting efforts, the high-quality flavor of dry treatment and honey treatment also began to refresh the taste bud experience of coffee guests.
Panama's geographical advantage is that it has many distinctive microclimate areas suitable for coffee cultivation, and Panama also has many persistent and professional coffee growers. This means that there will be a lot of very good coffee in Panama, but it is often associated with high prices.
Panamanian coffee has high traceability of origin. Generally speaking, the origin of coffee in Panama can be traced to a single manor or even to a field on the manor.
Flavor characteristics
The better coffee in Panama has citrus and floral aromas, bright taste, elegant and complex flavor.
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Visit one of the world's top coffees, Hawaiian Kona Coffee.
Kona coffee has always been grown at home. At first, only men were allowed to work in the coffee garden, and later women joined in. This kind of family production of Hawaiians preferred to rely on the efforts of their families rather than hiring workers to work, so it was normal for Hawaiians to have eight or nine children at that time. Since then, there have been new immigrants from the Philippines and the United States.
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Flavor description of Costa Rican Tarazhu Coffee beans A brief introduction to the planting environment
Costa Rica Tarazu coffee beans taste description of the planting environment brief introduction to the taste: bright and varied supple fruit acid, citrus, berries, raspberries, etc., after the entrance, the acid turns soft and sweet, such as caramel thick Body, the middle has hazelnut sweet, spice sweet, fudge, nose with stiff flowers and cool flowers, melons as delicate and clean as melon, almond, sweet lai
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