Grinding scale Flavor description treatment of Panamanian Flower Butterfly Coffee beans

Panama flower butterfly coffee bean grinding scale flavor description processing method

The superiority of the flower butterfly in variety, coupled with fine processing methods, if the use of light baking to complete the final flavor of this bean. You can certainly give this flower butterfly a great affirmation with its unique floral, southern Asian fruit and berry flavors, as well as honey sweetness and smoothness, aroma and lingering finish.

The favourable ecological conditions of the Poquete region of Panama and the fertile volcanic ash soils of the Baru Volcanic Field. Another important factor is that the microclimate in Panama's Poquet Highlands is a unique and important resource for fine coffee in the Poquet region. This is because Panama's environment from east to west allows cold air currents to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Poquet region, making its temperature and rainfall very suitable for the growth of plants. Therefore, coffee trees grown here are in excellent condition.

Boquete is a volcanic area at high altitude because Baru Volcano brings fertile soil, high terrain, wet and cold air, different sunshine, abundant rainfall, and rivers flowing through it, resulting in excellent Panamanian fine coffee. This batch of coffee comes from the same production area as Emerald Manor, which happens to be located in a continuous valley and ridge, thus forming several microclimates. Coffee produced in different areas has its own characteristics. Fresh and comfortable citrus feel, bright and colorful Southeast Asian fruit feel

There are many ways to wash the coffee beans, but in general, after picking the coffee beans, remove the floating beans, and then soak the coffee beans in a fermentation tank. Enzymes in the water will soften the mucus attached to the endocarp of the coffee beans. Natural yeast will decompose the sugar in the mucus. This process is called fermentation. After fermentation is complete, the coffee beans are moved to the sun to dry. During the drying process, the coffee beans need to be continuously stirred to ensure drying uniformity. Finally, the shelled beans are stored in a cool warehouse. After the raw beans are placed, they are shelled and bagged. The coffee thus processed is clean in taste, emphasizing bright and lively fruit acids, as well as clear fruit and floral flavors.