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Panama La Esmeralda Diamond Mountain 巴拿馬 翡翠莊園鑽石山

Quantity

紅醋栗。 核果。 黑巧克力。
Red Currants. Stone fruit. Dark Chocolate.

Variety Catuai
Processing
Natural Processed
Region
Hacienda La Esmeralda
Altitude
1670-1825 masl
Tasting Notes
紅醋栗。 核果。 黑巧克力。
Red currant. Stone fruit. Dark Chocolate.
Quantity 200g

About this coffee :

至少從1890年起,咖啡就開始在埃斯梅拉達莊園(Hacienda La Esmeralda)內和周圍的土地上生長,正是這種巨大的咖啡知識和文化資源幫助彼得森一家重建了大部分土地用於咖啡種植,甚至使他們的第一個咖啡農場在1988年的Palmira。

在1997年,彼得森一家收購了後來成為Jaramillo農場的土地。沃爾坎巴魯(Volcan Baru)兩側的這塊地塊因其高海拔而被特別選中,以期開發出更高評分,更生動,更細膩的咖啡。就是說,偶然的是,這個農場種了著名的藝妓咖啡。

鑽石山地塊來自兩個生產力最高,最著名的農場:Jaramillo和CañasVerdes。許多種植可追溯到幾十年前,並繼續研究不同品種在不同地區的適應性。

Catuai咖啡早已在巴拿馬種植,該品種因其高產量,抗病性以及乾淨明亮的杯子而廣受歡迎。在埃斯梅拉達莊園(Hacienda La Esmeralda),我們在農場中種植了多種Catuai品種,並與其他優質咖啡一樣精心照料。

在自然過程中,收穫的咖啡直接進入露台晾乾。櫻桃的果實慢慢變乾,咖啡豆本身仍留在裡面,向咖啡豆中註入貫穿整個杯子的果實和芳香味。

我們讓櫻桃乾到均勻的程度。根據天氣和批次的組成,咖啡將在混凝土露台上乾燥3至5天(每天8小時)。

達到足夠的干燥度後,我們將批次旋轉到我們的瓜迪奧拉乾燥機中72小時,以完善乾燥過程並防止發酵。乾燥完成後,將咖啡豆與剩餘的水果材料機械分離。

口感活潑可愛,桃子微妙的果味,再加上黑巧克力的持久舒緩香氣。乾淨,光滑,精緻的杯子,這是我們晚上喜歡喝的咖啡。

Coffee had been growing on lands in and around Hacienda La Esmeralda since at least, 1890, and it was this huge reservoir of coffee knowledge and culture that helped the Petersons redevelop much of their land for coffee farming and even make their first coffee farm expansion at Palmira in 1988. 

In 1997 the Petersons purchased the land that became the Jaramillo Farm. This plot on the sides of Volcan Baru was selected specially for its high altitude, in hopes of developing higher scoring, livelier and more nuanced coffees. That said, it was only by serendipity that the famous Geisha coffee was planted on this farm.

Diamond Mountain lots come from two of most productive and renowned farms:  Jaramillo and Cañas Verdes. Many of the plantings date back decades and continue examining the fit of different varieties to different areas.

Catuai coffees have long been planted in Panama, and this variety is well-loved for its high production, disease resistance, and clean, bright cup. At Hacienda La Esmeralda, we grow a selection of Catuai variety across our farms and harvest it with the same care and attention as our other fine coffees.

During the natural process, harvested coffee goes directly to the patio to be put to dry. The fruit of the cherry slowly dries out with the coffee bean itself still inside, infusing the bean with fruit and aromatic notes that carry through all the way to the cup.

We let the cherry dry to an even level. Depending on the weather and the composition of the lot, the coffee will dry for 3 to 5 on the concrete patio (8 hours per day).

After it has reached a sufficient dryness, we rotate the lot into one of our Guardiola driers for 72 hours to round out the drying process and prevent fermentation. After drying is complete, the coffee beans are mechanically separated from the remaining fruit material.

What a lovely with a lively mouthfeel, fruit-nuanced of peach and turns into a long soothing finish of dark chocolate. Clean and smooth delicate cup, the type of coffee we love to enjoy in the evening.

Brewing Recipe :

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 19th of September 九月十九號

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