Geisha rosy summer Panamanian boutique coffee king of rosy summer coffee

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 small town of GESHA in the southwest of Ethiopia, and then Rosa entered Panama along the southern route. Esmerada Manor in Panama separated it from other varieties and won the National Coffee Competition.

Rosa is full of sweetness and cleanliness on the palate, with rich aromas ranging from berries 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. Characteristics of Rosa coffee beans

Raw beans: very beautiful blue-green, jade-like warm texture, smell of fresh grass, peach, berries and most coffee beans do not have the unique milk sweet smell of oolong tea, it seems that aroma and taste of this kind of things need to cooperate with association, but the faint smell of tea is obvious to us.

In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of a second explosion, and the second explosion and one sound are more commonly used baking degrees. as mentioned earlier, it can give play to the characteristics of the bean itself. if it is too shallow, it will produce miscellaneous smell. if it is too deep, it will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.

Cooked beans: cooked beans that have been baked will appear to have some "wrinkles". The beans with this "sexy wrinkles" are all designed to highlight their original flavor and acidity, but if the quality of the raw beans is not high, they will produce some miscellaneous flavors, such as rotten soil, grass and dry taste, which bakers should try to avoid. Roasted Rose Summer has charming lemon and citrus aromas and super sweet honey cream flavor.

Flavor

The fragrance of flowers, tropical fruits, strong sweetness; these are the feelings that Rose Summer has always given us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. Maybe you don't know the story of Rosa, an ancient native species from Ethiopia, which was taken as a coffee sample to a coffee experimental garden in Costa Rica and distributed to several small farms for small-scale trials.

Not many people paid attention to Rose Summer until one day. Esmeralda Manor in Panama separated it from other varieties and won the national coffee competition.

She is so extraordinary that the fruity and floral elements are like Yega Xuefei from Ethiopia on the other side of the world. Of course, these are all old news now. Some small farms also get summer roses and are eager to grow their own roses.

However, the results are different: depending on the weather, soil and altitude, this "star" variety seems to have different tastes in different geographical locations. However, in the Aktenango region, we see typical rosy summer features: the slender shape of beans, the changes during baking, and the elegant and uncooked flavor in the cup.

The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, compared with the previously rising aroma, it may be slightly mild and subtle in the early stage, and the flower and fruit flavor will gradually increase as the temperature drops, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla and rose gradually fade, leading to lemon-flavored fruit). This is a coffee that can be praised by a large number of adjectives, the sweetness of the silk, which is testing the brightness of this coffee, especially when it is lightly roasted.