Introduction to the taste of Panamanian Kasha coffee beans with pure flavor
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.
The first batch of coffee exported by Panama each year starts in November, and almost all high-quality coffee beans are shipped to France and Finland. Generally speaking, the price of Panamanian coffee belongs to the low and medium price, but its performance in the cup is often as good as that of any famous or even expensive coffee producing area. Panamanian specialty coffee is among the highest selling prices in the international market.
Coffee was first grown in America around the 1820s. Today, coffee farming occupies an extremely important economic position in Panama. The Republic of Panama was founded on November 3, 1903. The nearly century-old coffee factory is located in the charming rainforest valley.
Panama coffee is smooth, light and sour, and its excellent thousand-week coffee beans are pure and distinctive.
Flavor: full granules and good quality
Suggested baking method: medium baking
The BOQUETE region of Panama, located in the province of CHIRIQUI on the border with Costa Rica, is the home of Panama's famous GEISHA coffee and is famous for producing high-quality Arabica coffee. The Tedman & McIntyre (TEDMAN&MACINTYRE ESTATE) estate, located in the mountain area of Poggett 4000 feet above sea level, comes from the two earliest coffee families in Panama, the Tedman family and the McIntyre family.
In 1925, Canadian fruit merchant Alexander McIntyre (ALEXANDER DUNCAN MACINTYRE), infected by his brother Joseph, came to Poggett to settle down, married ANGELA ROSAS in the same year, bought an estate named "LA CAROLINA" and began to grow coffee. Their descendants still own the estate and become one of the most famous coffee farms in the area.
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Introduction to the treatment of San Juan Xido coffee beans in Honduras with superior climatic conditions
The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of the coffee bean is different, it is necessary to keep the coffee bean in good condition.
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Salvadoran coffee is classified according to the height of cultivation, the highest grade is SHG: Strictly High Grown-1200 meters above; HG: High Grown-900 meters above; CS: Central Standard-600 meters above. Salvadoran coffee is a Central American specialty, light, aromatic, pure and slightly acidic. With Guatemala and Colombia
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