A brief introduction to the flavor, taste and aroma characteristics of superior Panamanian butterfly boutique coffee beans

The superiority of the flower butterfly in variety, coupled with fine processing methods, if the use of light baking to complete the final flavor of this bean. You can certainly give this flower butterfly with its unique floral, southern Asian fruit and berry flavors, and its sweet and smooth honey, aroma and tail are very persistent. According to the information obtained, due to the historical reasons of the estate, in order to pursue yield at that time, the early rose varieties were mixed with the coffee trees of Kadura and Kaduai. In order to facilitate picking, the coffee farmers did not reclassify them. Instead, the three varieties were directly mixed and treated. After that, due to the fame of Guixia and the high price, the processing plant began to carry out fine washing treatment for such a coffee bean until the fermentation was completed, and then moved the coffee bean to the sun to dry it. During the drying process, the coffee bean needed to be continuously turned to ensure the uniformity of drying. Finally, the shelled beans are stored in the 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.

Composed of three varieties of Guixia, Kadura and Kaduai, planted in the Baru volcanic area of Poquet and grown in the volcanic area with an altitude of 1600 meters, the treatment plant adopts fine washing treatment. Panama's special local microclimate leads to abundant rainfall in this area, and the temperature difference between day and night is large. In addition, the volcanic rock soil unique to volcanic areas, as well as meticulous harvesting and fine treatment, make this coffee in terms of thickness, acid, After fermentation is complete, the coffee beans are moved to the sun to dry. During the drying process, the coffee beans need to be constantly turned to ensure uniformity. Finally, the shelled beans are stored in the 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.

There are also many excellent estates in the Boquet area, except for the famous Emerald Estate, as well as Elida Manor, Akaba Manor and other famous estates, all producing high-quality boutique coffee. This is due not only to the excellent ecological conditions of Panama's Poquet region and the fertile volcanic ash soil of the Baru volcanic field. Another important factor is that the microclimate in the Poquet highlands of Panama is a unique and important resource for fine coffee in the Poquet region; this is the environment of Panama from east to west, which allows cold air currents to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Poquet region, making its temperature and rainfall very suitable for plant growth, so coffee trees grown here are in good condition.

In such a unique planting environment in Poquete, naturally there will not be only such a jade rose summer, regardless of flavor quality and value of coffee king will be expensive; but every day to drink rose summer I think it is more extravagant, and even if there is no economic pressure, it is not like eating shark fin bear paw every day. The same is true of coffee, dabbling in a wide range, in order to enjoy the fun of coffee taste.

environment

Panama is a small country located in the heart of the American continent. The waters of the Atlantic and Pacific oceans wash over its beaches.

Panama is located at 9 degrees north latitude, at the confluence of the Central Mountain Range, where Mount Baru, one of the highest volcanoes in Central America, is located.

With an elevation of more than 11,400 feet, the surrounding soil is rich in nutrients and fertile soil, providing sufficient conditions for the planting and cultivation of Panamanian coffee.

These uplands have the right microclimate, soil, temperature and altitude for the planting, cultivation and harvesting of a wide variety of specialty coffees. These coffees have jasmine, citrus, ripe fruit, berry, caramel, special sweetness, vanilla, chocolate and many other flavors.

Unique coffee.

Panamanian coffee is sorted and numbered in small batches designed to be small in volume for optimal management, and the sorting number allows buyers to understand and track information throughout the process.

Due to its small volume, Panamanian coffee products are based on specialty coffee. The state supplies its high-quality products to specialized stores in countries all over the world, such as Denmark, Britain, Greece, Norway, Sweden, Korea, Japan, China Taiwan Province and the United States.

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 the 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.