Brief introduction of Panamanian Flower Butterfly Coffee Bean hand-made method for Baking Taste and Flavor
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 a cool 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.
In the land of Pokuit, there is a bean with a high performance-to-price ratio. And it has a very beautiful name-Flower Butterfly. She has 40% high-quality Rosa pedigree, which is composed of Rosa, Kaddura and Kaduai. It is planted in the Baru volcano region of Pokut and grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. Panama's special local microclimate leads to abundant rainfall in this area, and a large temperature difference between day and night, coupled with the unique volcanic rock and soil of the volcanic area, as well as meticulous harvesting and fine treatment. It makes this coffee perform well in terms of firmness, acidity and floral aroma.
The coffee, composed of Rosa, Kaddura and Kaduai, grows in the volcanic area at an altitude of 1600 meters. The treatment plant adopts fine washing treatment. The special local microclimate of Panama leads to abundant rainfall in this area and a large temperature difference between day and night. Coupled with the unique volcanic soil in the volcanic area, as well as meticulous harvesting and fine treatment, this coffee performs well in terms of richness, acidity and floral aroma.
Flavor: floral aroma, bergamot, berries, Nanyang fruit, honey, cherry, persistent aroma and finish, clean and layered taste, clear acidity
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Brief introduction of Panamanian Flower Butterfly Coffee Bean Rosa Flavor and Manor planting
Panamanian Poquet Butterfly Panama Boquete Butterfly Coffee Bean Coffee producing area: Boquete Boquete is a high-altitude volcanic area, because the Baru Volcano volcano brings quite fertile soil, towering terrain, cold and humid air, different sunshine, abundant rainfall, and rivers flow through it, creating high-quality Panamanian boutique coffee. This batch comes from
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Panamanian coffee is inseparable from the unique Hartmont Manor.
Bordering Costa Rica and Colombia, Panama's east-west environment allows cold air to flow through the Central Mountains at more than 6500 feet, creating a very unique microclimate in the Boquete and Volcn Candela regions, making it a major producer of Panamanian coffee. The land around this area is rich in nutrients, and these fertile
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