Introduction to the strong taste of Panamanian Ireta Manor Coffee flavor description

Raw bean information:

Grower: Familia Chiari

Region: Pokuit town, Chiriki province, Panama

Variety: completely washed

Height: 1500 m

Harvest time: October to March of next year

Soil: pozzolanic soil

Key words of cup test: caramel sweet, sweet, pure, balanced, medium alcohol

Always prefer the strong taste of African beans, the impression of Central American beans to me is almost synonymous with moderation, whether it is Costa Rica or Guatemala, Caribbean island coffee is closer to "juice". And this Panama did give me a pleasant surprise, refreshing fruit acid is obviously more vivid than other countries in China and the United States, and closer to the ripe sweet and sour aroma of the fruit. In addition to being balanced and clear, the mouth is rich in sweetness and slightly sticky with syrup to enhance its smoothness and vitality-in addition to the floral and citrus flavor, the overall taste is not inferior to that of Rose Xia. The bean is washed and processed in full water, the appearance is fresh emerald green, the beans are full and glossy, and they look like high-density hard beans. Baked to an obvious degree of high fruit aroma shows, the entrance is also juice-like sweet and sour, bright and refreshing. Slightly deeper to the baking degree of high, the sweetness of vanilla and nectar in dried incense are mixed together, which makes people intoxicated. The baking degree of high+, acidity decreases, mellowness increases, sweetness increases obviously, acidity is also softer and more lively, and strong sweetness and fragrant fruit aroma can still be felt in the aftertaste. The coffee here grows in the mountains 1500 meters above sea level. The coffee garden is surrounded by a well-protected natural tropical ecological park. Nearby Baru Volcano National Park and La Amistad National Park are natural protected areas for animals and plants, all of which form the manor's unique microclimate and unique flavor thanks to Boquete's unique climate, distinct dry and wet seasons, plenty of sunshine and precipitation, and fertile soil formed by volcanic ash from the Baru volcano. The coffee cultivation of Lelida Manor soon became a climate of its own, and in 1929, the coffee beans of the estate were exported to Germany for the first time, winning a good reputation for Panamanian coffee. In the following 3/4 centuries, the cultivation of Lelida coffee, as a family manor, continued to develop and achieve its international reputation.