Introduction to extraction time of Panamanian Flower Butterfly Coffee Bean Flavor and Taste Variety in producing area

Panamanian butterfly coffee beans

Name: Panamanian Flower Butterfly

Producing area: Bokuitbaru volcano area

Varieties: Geisha, Catuai, Caturra

Treatment: exquisite washing

Baking degree: medium and shallow baking

Agtron:75-83

Net content: 227g

Flavor: floral aroma, bergamot, berries, Nanyang fruit, honey, cherry, persistent aroma and finish, clean and layered taste, clear acidity.

Suitable for: hand drip filter, siphon kettle, French pressure kettle, mocha kettle, curling kettle, Belgian siphon kettle

Panamanian Poket Butterfly Panama Boquete Butterfly Coffee Bean

Coffee producing area: Boquete

Coffee varieties: Geisha, Catuai, Caturra

Planting altitude: 1400-1700m

Annual rainfall: 3200 mm

Average temperature: about 14-25 ℃

Type of soil: volcanic soil

Grading standard: SHB

Treatment method: washing method

Harvesting method: manual harvesting

Related Certification: NCMA

Raw bean specification: 18 mesh

Harvest year: 2015

Cup test results: Apple, Potato, Maple syrup, Lemon Citrus, Coffee blossom, Roasted hazelnuts, Dark chocolate

Fragrance (dried incense): Jasmine, citrus, tea, honey

Aroma: berries, flowers, oils, vanilla, citrus

Flavor: sweet, sour, non-irritating, clean, bergamot, honey, citrus, spices, flowers, berries, tea, cherries, delicate finish, long-lasting aroma, classic jadeite manor Geisha flavor