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Panama Chiriqui 巴拿馬 奇里基

Rose. Pineapple Kombucha. Apricot. Dark Plum.

Variety 卡杜拉、卡杜艾
Caturra & Catuai
Processing 黑蜜處理
Black Honey
Region 奇里基
Chiriqui, Volcan Baru
Altitude 1500-1700masl
Roast Level Light Roast
Tasting Notes 玫瑰和菠蘿康普茶。 杏餘韻。 黑李子酸度。 柔滑的口感。
Rose and pineapple kombucha. Apricot aftertaste. Dark plum acidity. Silky body.

About this coffee :

巴拿馬咖啡起源於 1780 年,其中巴魯火山國家公園早期火山活動與噴發造就的沈積物質帶來大量且肥沃的土壤,這些土壤富含物質,火山灰尤其含有豐富的磷和硫,與黏土混合後,加上獨特的氣候模式,讓本區域形成一個適合優質咖啡生長的環境,蓊蜜的森林與甚多物種更照成生物的多樣性。擁有陽光、土地、高山的自然優質條件,讓該地區成為種植生產高品質精緻咖啡的絕佳地區。

這黑蜜咖啡真令人愉悅。 柔滑口感,帶有多層次感的果花香氣。 玫瑰和菠蘿的康普茶清新的咖啡,帶有杏子的回味。 可愛的早晨咖啡,開始美好的一天。

Panamanian coffee dates back to 1780, Volcan Baru, with its early volcanic eruption, left rich debris full of phosphorus and sulphur encouraging the growth of a diverse forest ecosystem. Blissed by sunshine, rich lands and high elevation, coffee from this region is excellent in productivity and quality.

This black honey processed coffee is truly delightful. Silky cuppa with a lovely complexity of fruity and floral qualities. Rose and pineapple kombucha refreshing cup, finish with an apricot aftertaste. Lovely morning coffee to start a great day.

Brewing Recipe : 

Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 85ºc
Brew time 1.30-1.40 minutes
Roast Date 29th of June 六月二十九號

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