The aroma of Rosa coffee beans, the birthplace of taste and flavor of Rosa coffee

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Rose summer coffee

Place of origin: Ethiopian color: turquoise features: flower aroma, tropical fruit, strong sweetness

Rosesia is a very rare coffee variety, which has caused a sensation among coffee connoisseurs around the world over the past five years. It is considered to be the brightest, richest and most fragrant coffee variety.

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. [cup test evaluation] moderate alcohol thickness, sweet, multi-layered tropical fruit flavor, rose type aroma, aftertaste.

In 1931, the species of Geisha was found in the Rosa Forest, located in Ethiopia and sent to Kenya's top coffee research institute; in 1936, Rosa coffee was introduced to Uganda and Tanzania; and in 1953, Costa Rica began to introduce the coffee. Finally, in the 1970s, Mr. Francesca Zelazin of the Dongba Seventh Farm in Panama received seeds from CATIE in Costa Rica and began growing Rosa Summer Coffee, which was hard to come by because of its extremely low production and bidding.

In 1931, it was obscure from Mount Rosa in southwestern Ethiopia to Kenya, Tanzania and Costa Rica, and it was only transplanted to Panama in the 1960s, and it took nearly half a century before it suddenly became a blockbuster. Beat the victorious varieties in coffee, such as Bourbon, Kaddura, Kaduai and Tibica, and won the first prize of the 2005, 2006 and 2007 Panama Bean Cup Test Competition. In 2007, the International famous Bean Cup Test sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at US $130 per pound, setting a record for the highest price in the history of competition beans.

It is reported that the later Panamanian national treasure bean competition will be divided into two groups: Rose Summer and non-Rose Summer, so as not to be robbed of the brilliance of other varieties by Rose Summer. Rosa is a member of the Tibika family, but it became famous more than 70 years after leaving Ethiopia, and fulfilled the saying that Ethiopia is a treasure trove of Arabica genes. Giving a variety to go abroad is enough to stir up trouble in the coffee market.

For a long time before, top coffee was mostly identified as following Japan, while Rose Summer swept through the coffee world with hurricane power, and the coffee revolution was fierce. Once occupied the throne of the coffee kingdom for a long time, the Blue Mountains of Jamaica and Kona of Hawaii also had to back off.

Rose summer coffee beans

Panamanian rose grows from 1500 meters to 1650 meters above sea level, and has a unique flavor because of its unique growing environment:

Rosa coffee raw beans have a jade-like warm texture, have a very beautiful blue-green color, smell fresh grass, peach, berry and oolong tea sweet smell that most coffee beans do not have, but the light tea fragrance is also intriguing.

Roasted cooked beans, there will be some "wrinkles" on the surface, with these "wrinkles" coffee beans are to highlight its original taste and fruit acid, if the quality of the raw bean itself is not high, it will have some miscellaneous flavors, such as turbid soil flavor, withered grass flavor and dry taste, which roasters should try to avoid. Roasted Rosa coffee beans have fresh lemon and citrus aromas and sweet honey cream flavor.

In order to highlight the characteristics and aroma of this kind of coffee beans, the baking degree is on the verge of second explosion, and two explosions and one sound are more commonly used roasting degrees, which can give play to the characteristics of beans themselves, and shallow roasting will produce miscellaneous odors. too deep roasting will lose flower aroma and fruit acidity, so the depth of roasting should be adjusted according to the characteristics of coffee beans.

The aroma of flowers and the intense sweetness of tropical fruits; these are the consistent characteristics of Rosa Coffee. With proper baking, they feel like sipping the fragrance of a bouquet of flowers.

Dry aroma: rose summer has bright dry aromas, with aromas of rose and jasmine, honey pomelo and citrus, nutty when lightly baked, (magnolia, tulips) and other flowers, milk tea, black sugar, and more advanced champagne.

Wet fragrance: also has the wet aroma of orange, but also the emergence of more floral aroma. In terms of taste, the early stage is slightly mild and subtle compared with the bright dry aroma, full-bodied caramel flavor, after cooling a little, the flower and fruit aroma gradually increases with the drop of temperature, (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, apricot, cherry, hint of pine, vanilla, rose gradually fade, finally lemon flavor can be derived) the cold fragrance is excellent. The sweetness of the aftertaste, especially in the case of light roasting, is a test of the brightness of this coffee.

Sipping: rich Lishan special tea flavor, good oil quality, with the astringency of high-grade liquor, the lower the temperature, the more delicate the acidity, but instantly into a delicate and smooth Body filled in the mouth. The sweetness and spice of the candy echoes, accompanied by the aroma of flowers, with a lingering floral finish, sweet fruit and body.