A brief introduction to the flavor, taste and aroma of Panamanian Coffee Manor Ireta Manor

Panama rose summer: rare wild species, world champion of various tasting competitions. Raw beans slender appearance, ripe beans with unexpected citrus fragrance, full of floral aftertaste, sweet fruit. Absolutely unique coffee.

A very rare wild variety originating in Ethiopia, the bean probably derives its name from the coffee bean found near the local village of Guixia; the coffee tree is tall, has slender leaves, is resistant to coffee rust, and has widely spaced branches on the trunk. Raw beans are slender in appearance, ripe beans have strong, rich fruit flavor characteristics. This variety cannot be acquired for commercial trade because of its low harvest

Coffee beans at high altitudes have the most complete taste, higher alcohol and diversified flavors, such as chocolate, caramel, flower and so on. Warm in the mouth, moderately sour and bitter. Panama's tallest growing bean is one of the most outstanding varieties

The Boquete region of Panama, located in Chiriqui province on the border with Costa Rica, is home to Panama's famous GEISHA coffee, known for producing high-quality Arabica coffee. TEDMAN & MACINTYRE ESTATE, located 4000 feet above sea level in the mountains of Porgate, originated from two of Panama's earliest coffee families, the TEDMAN family and the MACINTYRE family. In 1925, Canadian fruit merchant Alexander DUNCAN MACINTYRE (ALEXANDER DUNCAN MACINTYRE ) was infected by his brother Joseph and settled in Porgate. In the same year, he married ANGELA ROSAS and bought a manor named "LA CAROLINA" to start growing coffee. Their descendants still own the estate and it has become one of the most famous coffee estates in the area.

In fact, Panamanian coffee has not received due recognition and attention in the fine coffee market. Good Panamanian coffee has always been used by unscrupulous businessmen to imitate Hawaiian kona coffee or even Jamaica Blue Mountain coffee. Panama coffee generally belongs to the middle and low price, but its performance in the cup is often not inferior to any famous or even expensive famous coffee producing area. Excellent Panamanian coffee is bright, pure, medium bodied, comfortable, mild and even has excellent complexity. In a few years, these excellent quality, affordable premium Panamanian coffees will be popular all over the world!

Panama Fine Coffee Bean Introduction-Geisha

The old world is known for its early taste in the sun. Yejia Xuefei in the West Damo producing area is specially suitable for sun treatment with its unique small coffee seed. The fully ripe fruit is picked by hand, washed and placed on the ground with mats for sun drying. The parchment is stored before shipment. After shelling. Machine screening, and then through strict manual selection after export. Aromas of turmeric and cinnamon. It is the best choice for fruity and sour coffee.

Ethiopia Harald

Harar, a coffee town in the eastern part of the country, has traditionally tasted the sun for thousands of years. In recent years, in order to compete for the market, it has broken the century-old sun and first promoted washing Harar. Fresh fruity, floral and honey aromas, tea-like taste. There is also a unique fruit acid flavor, like passion fruit. Harald's washing is a rare commodity and is not easy to buy.

Pacamara, Guatemala

Injerto Estate is located on the Vivitenango Plateau, a famous producing area in Guatemala. Coffee has been cultivated by the Aguirre family since 1900. The estate name "Injerto" is derived from the name of a local fruit, Spanish for "graft"(also translated as: graft estate). The Pacamara species of this plot are 2013, 2012 Guatemala COE competition first place, 2011 third place.

Pacamara has a green apple acidity and is especially attractive when paired with sweet and creamy desserts. Those who are afraid of acid touch less.

Kenya

The size of the beans is medium to large, the meat is thick and round coffee beans, the taste is strong, the taste is thick and rich, the aroma is mainly based on berries, the acidity is moderate, and the unique flavor is emitted; the grade is divided into seven grades according to the size of the coffee beans, and the Yiyi Road is divided into six grades from top to bottom. "Kenya AA" was particularly well received in the taste recommendations.

Hawaiian coffee fog

In the past, Hawaii Kona was the pride of Hawaii, but after 2007, a new coffee producing area was newly developed 40 kilometers southeast of Kona producing area. In addition to Guatemala tibeka, there is also mysterious and ancient Brazilian tibeka Tianxiang, making coffee beans in this producing area surpass Kona for four consecutive years. Not only does it look good, but it's more mellow.

Indonesia

Coffee from Sumatra, commonly known as mantinine, has a complex aroma, a special earthy flavor, sweet sugar and honey, chocolate, walnut, hazelnut, and herbal flavors characteristic of mantinine coffee. Wet aromas have sweet "root beer"-like notes and aromatic beer notes, with darker malt aromas and spicy notes. It is much brighter, finer and more vivid than the average Sumatra bean. There is a deep malt flavor, sugar and creamy caramel, delicious, aromatic woody, cinnamon and "cedar" flavor that comes with chatelaulafite, a top wine estate