How do you get the Panamanian Morgan Rosa Coffee? how do you grade the Panamanian coffee beans?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

The pronunciation of Geisha is the same as Japanese geisha, so it is also called geisha coffee. Because the tree species are taller than ordinary coffee trees, they are originally planted in a small area of the manor and are used as windbreaks. In order to take part in the annual competition for the best coffee in Panama, the son of the manor owner searched all the coffee trees in the manor for testing, so that Geisha had a chance to appear on the stage. Since then, he has also participated in various world coffee competitions, winning a total of 11 championships.

The species of Geisha was discovered in the rose forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953, little attention was paid to Rose Summer until one day, Don Pachi was originally brought to Costa Rica from the town of GESHA in southwestern Ethiopia, and then Rosa entered Panama along the southern route, where Esmerada Manor in Panama separated it from other varieties and won the National Coffee Competition.

Rose is full of sweetness and cleanliness on the palate, with rich aromas ranging from berry and citrus to mango, papaya and peach. A very obvious lemon (bergamot) general aftertaste is also a typical cup test attribute. So far, Rose Summer has been the champion of coffee varieties.

About Morgan Manor.

Morgan Manor is located in the southwest of the Baru volcano, which is known as the highest peak in Panama. It covers an area of about five hectares, with an average of 2,000 coffee trees per hectare. Because of the growth characteristics and planting concept of plants, only some coffee trees can produce coffee fruits every season. The coffee fruit is carefully re-selected and processed, and in the end only a small number of coffee beans can be circulated to the market.

Morgan Manor is also affected by the Atlantic monsoon climate and the Pacific monsoon climate, the micro-climate in the park is rich and changeable, the temperature difference between day and night is large, the ripening period of coffee fruit is delayed, the development of coffee fruit is more complete, and the sweetness is also improved. Due to the high altitude, the terrain in the manor is mainly mountainous, and coffee is planted on steep hillsides, which increases the difficulty of coffee tree management and fruit harvest. For the management of coffee trees, if a tree is found to be infected with insect pests, the manor will remove the whole tree and renovate the soil to protect other healthy coffee trees from diseases.

This keeps the price of raw beans at Morgan Manor at a high level in the market, and the customers are basically baristas participating in competitions in the coffee industry. These top baristas believe that whether it can be a good cup of coffee has been decided from the time when coffee or raw beans or even seeds. For example, the rosy summer of Morgan Manor is destined to be a special cup in the future when the beans are born.

[flavor description]: rose aroma, multi-layer sweet and sour flavor of grape, litchi, grape, litchi and dark berries

Factory name: coffee factory address: No. 10 Baoqian Street, Yuexiu District, Guangzhou City, contact: 020-38364473 shelf life: 90 net content: 100g packaging: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Panama baking degree: light roasting

Panama Finca Morgan Geisha Volcan Natura

Country: Panama

Variety: Rose summer

Producing area: Volcan,Chiriqui, Panama

Baking degree: light baking

Treatment: insolation

Manor: Morgan Manor

Flavor: rose fragrance, grape, litchi

Hand-washed, Morgan. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00