A brief introduction to the Market Price of Panamanian Flower Butterfly Fine Coffee Bean varieties

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

Panama is located at 9 degrees north latitude, the meeting point of the Central Mountains, where Mount Baru, one of the highest volcanoes in Central America, is located.

The Baru volcano has an altitude of more than 11400 feet, and the land around it is rich in nutritious and fertile soil, providing sufficient conditions for the sowing and cultivation of coffee endemic to Panama.

The appropriate microclimate, soil, temperature and height of these highlands are suitable for sowing, planting and harvesting a variety of unique coffees. These coffees have jasmine, citrus, ripe fruit, berries, caramel, special sweetness, vanilla, chocolate and other flavors.

Unique coffee

Panamanian coffee is classified and numbered into small batches, which are designed to have a small capacity for optimal management, and classification numbers allow buyers to understand and track the entire process.

Because of its small quantity, Panamanian coffee products are based on special coffee. The country provides its high-quality products to specialized stores around the world, such as Denmark, Britain, Greece, Norway, Sweden, South Korea, Japan, Taiwan Province of China and the United States.

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 the 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.

Flower butterfly in the superiority of the variety, coupled with fine treatment, if the use of medium-light baking to complete the final flavor of this bean. You will be able to give this flower butterfly, which has the unique aroma of rose summer, Nanyang fruit and raspberry flavor, and has the sweetness and smoothness of honey, very long-lasting aroma and finish rhyme, with great certainty, according to the information obtained by consulting, because of the historical reasons of the manor, at that time, in order to pursue yield, the early rose summer varieties were mixed with Kaddura and Kaduai coffee trees. In order to facilitate picking, coffee farmers do not reclassify, but directly mix the three varieties. After that, as Rosa rose to fame and the price soared, the processing plant began to wash such a coffee bean until the fermentation was completed, and then moved the coffee beans to the sun field to dry. In the process of drying, the coffee beans need to be constantly turned to ensure the uniformity of drying. Finally, the shell is kept in the 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.

Composed of Rosa, Kaddura and Kaduai, it is planted in the Baru volcano region of Pokuit and grows in the volcanic area at 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 a large temperature difference between day and night, coupled with the unique volcanic rock soil of the volcanic area, as well as meticulous harvesting and fine treatment. Make this coffee perform well in terms of thickness, acidity and floral fragrance. After the fermentation is completed, the coffee beans are moved to the sun field to dry. In the process of drying, the coffee beans need to be turned constantly to ensure the uniformity of drying. Finally, the shell is kept in the 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.

There are also many excellent manors in Pokuit, except the famous Emerald Manor, Alida Manor, Aqaba Manor and so on, all of which produce high-quality boutique coffee. This is not only due to the superior ecological conditions of the Pokuit region of Panama and the fertile volcanic ash soil of the Baru volcanic land. Another important factor is that the microclimate in the Poquet Heights of Panama is a unique and important resource for boutique coffee in the Pokuit region. This is the Panamanian environment from east to west that allows cold air to converge above 6500 feet through the Central Mountains, thus creating a variety of microclimates in the Pokuit region, making its temperature and rainfall very suitable for plant growth. so the coffee trees grown here grow very well.

In Poquet's unique planting environment, there is naturally not only the rose summer of emerald, the king of coffee, regardless of flavor, quality and value, but I think it is quite extravagant to drink rose summer every day, and even if there is no economic pressure, it is not like eating shark's fin and bear's paw every day. The same is true of coffee. Only by dabbling in a wide range of subjects can you enjoy the pleasure of tasting coffee more.

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