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Raw bean file Colombian Rose Summer

| 01 | introduction |

Author Chris Kornman

In the central part of the Valle del Cauca region of Colombia, there are many coffee estates, including Cerro Azul, Las Margaritas, La Esperanze, Potosi and Hawaii, managed by the Luis and Rigoberto Herrera brothers, who are the third generation of the coffee grower family. In 1945, these estates first planted different varieties, including red, yellow bourbon, Kaddura and iron pickup. Rigoberto was involved in the management of a coffee farm in Panama, and it was the year he was there that the estate won the BOP (Panama's best) championship. After that, Rigoberto returned to the family business with Rosa. This Crown Jewel (Crown Jewel) is the work of the Herrera brothers on this basis. We are honored to be able to introduce this bean for the 2016 season.

A few months ago, we were invited to a promotional event in Los Angeles by Rigoberto and his marketing partner Felipe. Rigoberto is a very charming man, passionate and knowledgeable about coffee cultivation, and he tells us a lot about Cerro Azul Farm (there are about 30, 000 rose summer coffee trees there). He told us how the local microclimate affected the varieties and the anaerobic fermentation methods they used in the coffee processing. Depending on the temperature, the fermentation time may last 19-22 hours, followed by drying in a dryer, and the degree of drying needs to be strictly controlled.

A unique flavor of coffee is its inherent acidity, especially Colombian coffee grown at high altitude, which is more prominent, but this feature is not obvious in Rosa varieties. When coffee is roasted to a certain degree, its floral aroma, fruit acid and other regional flavor will be shown.

Plantation Manor: Luis and Rigoberto Herrera, Cerro Azul farm de Granja la Esperanza

Origin: Caicedonia, Valle del Cauca, Colombia

Altitude: 1800-2000 masl

Treatment: anaerobic fermentation, fermentation time lasts 19-22 hours, and then dried by dryer

Variety: Geisha

Harvest time: May-July 2016

02 | Analysis of raw beans

Author Chris Kornman

The Rosa species we know now is completely different from the original species of Rosa in western Ethiopia. This variety of coffee was first made in Kenya, Uganda and Tanzania, and then across the ocean to the Center for Tropical Agricultural Research and higher Education in Costa Rica. The center tried to grow the coffee in the late 1950s and early 1960s, but was abandoned because of its low yield and poor quality. Now people have planted different varieties of Rosa, thanks to the altitude, precipitation, soil characteristics, nutrients, microclimate and other factors, now this variety of coffee has become sweet and floral. But at that time, these conditions could not be realized, and the taste was not accepted. It can be said that it is the times that have created the present rosy summer.

This Rosa Coffee from Cauca is the slender bean shape of a typical Rosa variety. Although it grows at high altitude, the texture of the beans appears to be very uniform. I don't know if the slender bean shape will affect its production process, but there is no doubt that this shape is easy to form a focus, so we must pay attention to it in the baking process.

03 | Baking analysis

Author Jen Apodaca

We baked two batches of rose summer and both performed well in the cup test, but there were differences due to differences in varieties. We first baked PR-439, this batch with floral aromas, similar to jasmine, rose and golden lotus, with dark chocolate flavor. The other is PR-440, which tastes sweeter and more balanced, with flavors of peach, lavender and grapefruit.

04 | Cooking analysis,

Author Chris Kornman

This rose variety from Colombia has been tested over and over again and performs best when using drip filtration and sipping. When tested on the second day after baking, the complexity of the flavor was less obvious than on the first day, but overall, it was a sweet, floral and fruity coffee, which was basically in line with our expectations for this variety.