Embody the perfect and charming acid-the three major geisha in Panama

The perfect and charming acid---three geisha

Sometimes when you see a customer choosing coffee, you ask,"Do you like sour coffee? Or "Do you prefer sour or balanced items?"

acidity

"Acidity" is one of the most important items in coffee tasting. Without acidity, coffee beans taste empty and boring. Mild acidity, giving a rich flavor and taste...

Acidity is often used in our coffee tasting terms, which translates into acidity in Chinese. It is often misunderstood as acidity in pH value or sour taste of lemon or vinegar. In fact, it is not a concept.

Usually coffee people in the description of coffee flavor refers to the "Acidity(acidity)", is to describe a lively, bright, fresh, hearty feeling, for example, we will say that African beans will have a "bright sour","fruit sour", wonderful sour to give people more rich connotation.

Acidity:

Raw beans contain citric acid, malic acid, quinic acid, phosphoric acid and other source-related ingredients, but these are not the source of the sour taste felt when drinking coffee. The acid from baking is the main source of sourness.

As soon as the beans are roasted, the ingredients react to create new acids. The most representative reactions are the decomposition of chlorogenic acids to produce quinic acid, and the decomposition of oligosaccharides to produce volatile formic acid and acetic acid.

What is the fascinating acid in coffee?

First of all, the acid in coffee is related to both the coffee beans themselves and the degree of roasting. Especially some African coffees, their acid is soft and bright, such as: sweet, silky smooth, then add some bright acid it will appear very plump, have a very rich taste. There are also some coffee acid is very stimulating, there is a feeling of pricking the mouth, belonging to extremely acid.

A cup of coffee that has no flavor other than bitter or sour is bad. There is an essential difference between sour and astringent. Acid is regarded as acidity when there is a feeling of saliva on both sides of the middle and lower part of the tongue after drinking coffee, while astringency is a spicy and noisy feeling on the surface of the tongue, throat and upper jaw after drinking coffee, just like a cup of coffee with gauze strips.

astringency is a taste that should not be present in coffee. It represents a defective result from green beans to roasting and even making. Coffee is not a bitter drink.

Red label rose summer perfectly embodies charming acid

It is well known that the rose summer of Panama Geisha Hacienda La Esmeralda is the new king of fine coffee, commonly known as "red standard rose summer," with relatively high quality and naturally high price. Red label roses are harvested in areas above 1550 meters above sea level, and red label roses participate in global bidding auctions every May.

[Aftertaste]: After sipping, it still stays in the mouth for a variety of tastes or aromas or touches. If the good flavor stays for a long time, such as sweet feeling, after sipping and spitting coffee, it still stays clearly in the mouth or even diffuses, then the score of this item will be high. On the contrary, if there is no aftertaste or very short, the score will be low.

Today, I'm going to test a group of red roses (geisha). The aftertaste is very sweet.

Cup test results: litchi, peach juice feeling particularly clear, clear orange, black tea, fruit juice, honey, sweet feeling lasting, in the mouth is just mild and round, sweet fruit and strong back, like swallowing a mouthful of fresh fruit tea, Gan Che heart Fei. The lower the temperature, the finer the acidity. The charm is also quite lasting, let a person feel good satisfaction!

Emerald Manor, Tompach Manor and Mamakata Manor are known as the "Three Geisha Coffee Manor in Panama".

The honey-treated geisha coffee beans are not as big as maragozhpi or pacamara, but they are larger than tibika's and feel like slightly fatter Ethiopian beans. There are three kinds of purification methods of geisha coffee: honey treatment method, washing method and drying method. After tasting separately, the following conclusions were made: the honey-treated geisha coffee beans had a strong citrus flavor, and the prepared geisha coffee could smell that strong flavor when served to the guest table. Another feature was that the sour taste was similar to yogurt; the geisha coffee treated by washing method lost the sour taste of yogurt and became the sour taste of lemon tea, and the aroma was weaker than that of honey treatment method; The taste and aroma of the dried and refined geisha coffee is similar to that of ethiopian khala coffee, with a slightly lighter taste. The best baking degree is Medium 1, and the next best baking degree is Light 2.