What is the treatment of Panamanian butterfly boutique coffee beans with high sweetness?

Panamanian butterfly, 40% rose summer makes its main flavor show citrus, bergamot, honey and floral flavor; light baking, gorgeous production style recommends hand flushing, emphasis on sweetness and smoothness is recommended for smart cups.

After grinding, the dry fragrance is overflowing, it is very rich, and the aroma of flowers and fruits is very clear. The first smell, there is a very obvious fruit-like sour taste, fresh and refreshing. The fresh and sour aromas of green apples and the sweet and sour aromas of berries are also easy to identify. The second smell, a relatively rich smell of flowers emitted at the same time, and with this sweet taste. But it is not as sweet as the caramel I imagined. The taste of mango is not clearly recognized.

Comprehensive integration of the flavor, according to the comprehensive characteristics to feel, do not be too rigid. As for the cream part, it is generally used to describe the smoothness of the touch, consistency rather than taste. This cup tastes soft and smooth, but the consistency is thinner and more palatable. In the part of caramel, when I see the word instinctively, I will associate it with the taste of high sweetness, but when I drink this cup, it does not appear as high sweetness as expected, and the sweetness is light.

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.

Nowadays, 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 the 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.