Introduction of Panamanian Coffee Flavor and Taste Jade Manor Panamanian Coffee producing area

Basic information about Poquet Classic Coffee beans:

Local basic climate: rainy season May-December, dry season January-April

Soil characteristics: volcanic rock soil

Raw bean treatment: full washing, sun drying or machine drying

Raw bean level: SHB very hard beans

Coffee varieties: iron pickup, Kaddura, Kaduai, bourbon

Harvest and export time: October-December harvest, November-May exports to Central American countries are generally based on altitude to distinguish the level of quality, such as Costa Rica, Guatemala, Mexico, Honduras and other countries. Similarly, El Salvador is graded by altitude. At high altitudes, due to the cold climate and slow coffee growth, the density of raw beans will be higher, the hardness will be stronger, the unique acidity of Arabica will be better, and of course the better the quality will be. So the higher the altitude, the better the flavor of the coffee. On the other hand, the lower the altitude, the higher the temperature, and the growth rate of raw beans was introduced to Uganda and Tanzania. In 1953, it was introduced to Costa Rica in 1953. In Panama, it was in the 1970s that Mr. Francesca Serraxin of Dongba Seven Farm Garden received seeds from CATIE in Costa Rica and began to grow rosy summer coffee.