know.
The pleasure of the great coffee
The coffee tastes best ground just before the filtrate. Vacuum packed coffees can also offer the same degree of freshness; unfortunately, as soon as you open the package and the coffee comes in contact with the air and light, it will begin to lose its aroma.
Pastries, chocolate or carrot cakes and more cravings, along with the best of our coffees served in cups with great effort.
Half days of latte coffee, chocolate mornings, mocaccino afternoons and tasting nights. The hands of young baristas, show that our most Panamanian product could be a drink of adoration, if it was put on the right stage.
Introducing
Pour-over Coffee
taste.
If the most expensive coffee in the world can cost 1,000 euros per kilo, do not expect to enjoy a sensational taste with a cheap product. With coffee, you get what you pay for; Plus, good coffee is not exactly an expensive luxury. As only 6-7 g are needed. (a full teaspoon) for each cup of coffee, the most expensive in the world would be priced only 6-7 euros, no more than any digestive in a good restaurant. for that reason in I Love Coffee, we look for the best coffee for our customers to enjoy tasting and tasting The quality of the coffee depends largely on the grain used (Arabic or Robusta) and the country of origin. Grains of the Arabica variety - 70% of world production - offer coffee of superior quality, flavor and aroma. Robusta coffee is commonly used for blends and instant coffee. Some of the best coffees in the world come from East Africa, Central America and Indonesia.
From the forests of Panama to your coffee cup
information
Coffee pickers generally collect 100-200 pounds of berries a day. Only 20% of the weight is the coffee bean. Once picked the berries should be processed immediately. They are processed using one of two methods that are preferred: wet process or dry process. In the wet process, once the berries are collected, they are transported to the mill where they are washed, crushed and dried. Many plantations in Boquete use a machine to wash the beans and to remove the pulp, which is a good idea, since the slippery and gelatinous peel would not add much flavor to the great latte of Peet! The berries are allowed to ferment until the grain is exposed and dry. This method preserves the integrity of the grain and maintains its sweet taste.
The next time you have a caffeine-induced hysteria attack, take a minute, slow down, and appreciate the effort exerted on every perfect cup of coffee. Those coffee beans spent years ripening, were processed, and passed through many hands before arriving at the breakfast café. So take a big sip and enjoy that fabulous flavor and aroma.