Coffee review

Flavor and taste characteristics of Panamanian Flower Butterfly Coffee beans Story Flower Butterfly Coffee processing parameters

Published: 2024-11-03 Author: World Gafei
Last Updated: 2024/11/03, Cup test results: Apple, Potato, Maple syrup, Lemon Citrus, Coffee blossom, Roasted hazelnuts, Dark chocolate Fragrance (dry fragrance): jasmine, citrus, tea, honey Aroma (wet fragrance): berries, flowers, oil, vanilla, citrus Flavor (sipping): fruit juice sweet, sour, non-irritating, clean, bergamot

Cup test results: Apple, Potato, Maple syrup, Lemon Citrus, Coffee blossom, Roasted hazelnuts, Dark chocolate

Fragrance (dried incense): Jasmine, citrus, tea, honey

Aroma: berries, flowers, oils, vanilla, citrus

Flavor: sweet, sour, non-irritating, clean, bergamot, honey, citrus, spices, flowers, berries, tea, cherries, delicate finish, long-lasting aroma, classic jadeite manor Geisha flavor

Product name: Panamanian flower butterfly coffee beans

Producing area: Bokuitbaru volcano area

Varieties: Geisha, Catuai, Caturra

Treatment: exquisite washing

Baking degree: medium and shallow baking

Agtron:75-83

Net content: 227g

Panamanian butterfly coffee bean flavor: floral aroma, bergamot, berry, Nanyang fruit, honey, cherry, long-lasting aroma and finish, clean and layered taste, acidity.

Suitable for: hand drip filter, siphon kettle, French pressure kettle, mocha kettle, curling kettle, Belgian siphon kettle

Panamanian flower butterfly coffee bean Panama Boquete Butterfly

Coffee producing area: Boquete

Coffee varieties: Geisha, Catuai, Caturra

Planting altitude: 1400-1700m

Annual rainfall: 3200 mm

Average temperature: about 14-25 ℃

Type of soil: volcanic soil

Grading standard: SHB

Treatment method: washing method

Harvesting method: manual harvesting

Related Certification: NCMA

Raw bean specification: 18 mesh

Harvest year: 2015

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