Panamanian Jade Manor Red Standard hand Chong detailed data and flavor uniqueness

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About Panama Emerald Estate & Red Label Rose Summer Coffee Beans

Rose summer coffee beans, also known as rose summer coffee or rose summer beans, are actually the same coffee beans. The name comes from Ethiopia's Geisha Mountain, which sounds like the famous Japanese Geisha Mountain, hence the name.

Rosette coffee beans have an extraordinary legend…Originally this coffee bean originated from southwest Ethiopia in Africa. In 1963, Don Pachi Serracin introduced Rosette coffee seeds from Costa Rica to Panama. Because the yield is not high, it directly affects the harvest. Coffee farmers are not willing to plant. Until Daniel Peterson, owner of Panama La Esmeralda Estate, accidentally discovered that at the top of his coffee estate, the coffee beans produced by these rose summer coffee trees originally used as windbreaks had the citrus and flower aromas unique to African beans. The coffee beans were separated and entered into the 2004 Panama Coffee Bean Cup Test Competition and became a hit. Since then, the summer beans have been unstoppable and have won the Panama Coffee Cup for many years. In the eyes of today's fine coffee lovers around the world, geisha coffee beans are undoubtedly the supreme treasure.

Since 2004, we can still say that…Panama is the best summer bean in the world, and Panama Emerald Estate is the best summer.

Planting altitude 1,600- 1,800 m

Cup test score of 90 points or more

Jaramillo Mario Carnaval, also the highest quality rose beans

Rose beans harvested from the highest point of the Boquete mountains have a distinctive, bright floral and citrus aroma

Purchased through Annual Auction

described

[Year 2017 Lot6] Panama Emerald Jaramillo La Esmeralda (Mario Carnaval Jaramillo La Esmeralda)

Production area: Mario Carnaval Jaramillo La Esmeralda

Green bean treatment method: washing treatment

Coffee Type: Geisha

Level: Red Label [Bidding Batch]

Flavor Introduction

Planting altitude 1,600- 1,800 m

Cup test score of 90 points or more

From Jaramillo Mario Carnaval estate, it is also the highest quality rose beans.

Classic rose bean flavor with distinctive, bright floral, fruit and citrus aromas

Acquired at the 2017 Global Auction

Panama Emerald Estate--Esmeralda Estate (Panama Geisha Hacienda La Esmeralda) is the new king of fine coffee, commonly known as "Red Standard Rose Summer", with relatively high quality and high price. La Esmeralda Manor has won 12 championships in various coffee competitions so far. In the online open bidding, it has set three highest bidding records of 21 US dollars in 2004 and 50.25 US dollars in 2006 respectively. And $130 in 2007! Of course, other countries have also sold a pound of good coffee for nearly $50.

Since 2004, SCAP has organized the first Best of Panama(BOP) auction, with only 11 lots of beans selling for an average price of $2.89 per pound, reaching $24.83 in 2012, which greatly inspired and promoted the development of fine coffee. Hacienda La Esmeralda, Don Pachi Estate, Carmen Estate and Elida Estate are all founding estates.

The species of Geisha was discovered in 1931 in Ethiopia's Geisha Forest and sent to the Coffee Institute in Kenya; Introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953, it received little attention until Don Pachi brought it to Costa Rica from the southwestern Ethiopian town of GESHA, then along the southern route into Panama, where Esmeralda Estate separated it from other varieties and won the National Coffee Competition.

Rosebud has a full sweet, clean palate with rich aromas that extend from berry and citrus to mango, papaya and peach. A very pronounced bergamot (bergamot)-like finish is also typical of its cup testing properties. So far, Guixia has been the champion of coffee varieties.

Hand-washed Panama emerald estate red label. 15g powder, medium fineness grinding (sugar size), v60 filter cup, water temperature of 90 ℃, first injection of 30g water, stewing for 30 seconds, injection to 105g water cut off water, wait for the powder bed water to drop to half, then inject water slowly and evenly until 225g water, finally shake the filter cup to increase extraction, water powder ratio 1:15, extraction time 2:04