Panama Flower Butterfly Coffee Bean Flavor Description Processing Method Grind Scale Variety

Panama Flower Butterfly Coffee Bean Flavor Description Processing Method Grind Scale Variety

Panama's first annual coffee export starts in November, with almost all of its premium beans destined for France and Finland. Panamanian coffee is generally low to medium priced, but it often performs as well in the cup as any famous, even expensive, coffee producer. Panamanian specialty coffee is among the highest selling prices on the international market

Fragrance: jasmine, citrus, tea, honey

Aroma: berry, floral, oily, vanilla, citrus

Flavor: Sweet, sour, delicate, non-irritating juice, good cleanliness, bergamot, honey, citrus, spices, flowers, berries, tea, cherries, delicate finish, persistent aroma, Geisha flavor of classic Emerald Manor.

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.