Colombian Coffee Hope Hope Manor's best geisha batch flowers see the origin of the unique name

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Colombian Coffee Hope Manor brothel flowers meet washing

Colombia La Esperanza 100% Geisha Hanami Washed

During the 2016 Taipei Coffee Exhibition, raw bean merchants invited representatives of several well-known estates to Taiwan to introduce the characteristics of the manor and share some rare coffee samples. I was lucky enough to blend in and listen to a briefing by the representative of Hope Manor of Colombia on the features of the manor and some products under development. Of course, I also drank some great Geisha, mocha, and Pacamara.

Hope Manor's Geisha has been planted for some time. Several trees like Marguerite and Blue Hills have come into Taiwan and gained a good reputation. This flower meeting feels like an order item from raw bean merchants, with small quantities and beautiful small sacks, and the price is also very close to the people. In terms of flavor, raw bean merchants are quoted to describe: fine coffee flowers bloom during grinding, mixed with fresh peach and blueberry aromas. At the entrance, you can feel bergamot, egg flower, citrus, lemon peel, lavender and peaches. The end rhyme is the symphony of Piaget lemon black tea and flowers. While enjoying, the forest appears in the brain, with the coffee flowers falling, the Japanese geisha dance in it, the overall flavor is elegant and exquisite, the aftertaste is long, endless aftertaste! Seeing this, I can't help but wonder if the raw bean merchant P poached the black willow of the baking king, or the Chinese adult Zhang to react. In short, driven by curiosity, I also took some to test.

For this baking quantity of 500g, take 100g sample to estimate the defect ratio. Compared with the general Geisha, the size of the flower is obviously smaller, but the density is very high, and the water content is well controlled. 3.5g defective beans are picked out, most of them are dehydrated, some are moth-eaten, some are partially black and the beans are strangely shaped. After 500g, 481.7g was left.

The input temperature is 175 degrees, the return temperature is about 56 seconds, 96.4 degrees, the baking goal is set at a burst, try to retain a little more aroma. The baking time is 8:12 and the temperature of the beans is about 203m. The weight after cooling is 424g.

After 24 hours of cooking, take 15g to grind, dry fragrance can feel similar coffee flowers, as well as some jasmine aroma, fruit aroma is not obvious. Injected with 210 g hot water, the wet aroma of flowers is rich, with some soft fruity aromas. On the palate, the green citrus is sour, juicy sweet, floral and a bit like fermented tea in the finish. As for whether or not you have seen a geisha, everyone may have a different reaction to drinking.

Personally, I think the flower flavor is a taste that is more difficult to show in baking, which is often pulled away by fruit aroma or masked by other sweet aromas. Unlike other Geisha, it is more floral than fruity and creamy. No wonder the Raw Bean Association chose this name for it.