Are Ethiopian Rosa Village and Panamanian Rosa Coffee beans the same? hand cooking advice

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The Geisha variety was first discovered in the rose forests of Ethiopia in 1931 and was later sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and introduced to Costa Rica in 1953. Qianjie Coffee has bought a variety of rose summer coffee beans, such as Costa Rica Candle Manor, Panamanian Emerald Manor Rose Summer Coffee, Ethiopian Rose Summer Coffee.

In the front street of this article, we mainly share the rosy summer coffee beans from the Jade Manor of Panama and Ethiopia. Not many people have paid attention to Rose Summer all the time. Until one day, Don Pachi was originally brought to Costa Rica from the town of GESHA in southwestern Ethiopia, and then Rosa entered Panama from along the southern route, where Esmeralda Esmerada Manor (Emerald Manor) in Panama separated it from other varieties and won the national coffee contest champion.

So what's the difference between Panamanian Rose Summer and Essex Rose Summer Village? Qianjie believes that there are many factors that affect the flavor of a type of coffee, the most important of which are climate, altitude, treatment of raw coffee beans, and so on. Panama is located in North America, while Essex Village is located in Africa, where the climate is very different, which makes the flavor of Rosa coffee in the two places not destined to be exactly the same.

On the other hand, Qianjie has tested the Emerald Manor of Panama and the rose summer coffee beans of Ethiopia. Qianjie in the cup test rose summer village, chose the front street shelf of a cost-effective green rose summer coffee. Its dry aroma has a very obvious berry flavor, poured into boiling water, coffee powder slowly soaked, this time is more ripe fruit aroma. When the current street began to taste this green standard, in addition to the rich sweet aroma of berries, it also had the flavor of cherry and honey with the unique fermented aroma brought by the sun treatment. When the coffee cooled, Qianjie tasted more berries, caramel flavor, sweetness and lingering aftertaste.

In order to distinguish the flavor of the two Rosa coffee, Qianjie also chose a Panamanian green standard to test the cup. First grind 11.3 grams of green label coffee beans, pour into boiling water with a water temperature of 94 degrees, smell the wet fragrance of coffee powder within four minutes, break the dregs in four minutes, pick up the dregs and start tasting. Qianjie through the cup test found that the green label cleanliness of the jadeite manor is very excellent, without any miscellaneous smell, the taste is very smooth, more flowers, tea feeling is more prominent.

On the other hand, the rose summer in Rose Summer Village is more likely to have candied fruit flavor and have a higher sweetness. On the one hand, the difference in flavor between the two green labels also comes from the planting altitude. The rose summer varieties in Rosa Village are generally more than 1900 meters, while the highest elevation of Panamanian rose summer coffee is only about 1800 meters. Altitude is also one of the reasons why the two kinds of coffee produce different flavors.

According to the front street, Panama rosy summer coffee is grown in the western part of the country, near Costa Rica and the Pacific Ocean. The average annual temperature ranges from 16 ℃ to 25 ℃, and the average rainfall is about 3500 mm. Rosa coffee is particularly picky about the growing environment, requiring high altitude, cloud shade, fertile soil and enough accumulated temperature. Microclimate is the most important resource that makes Panamanian coffee unique. The east-west environment of the Republic of Panama converges cold air over 6500 feet through the Central Mountains, creating a variety of microclimates in the Boquete and Volc á n-Candela regions, making it a unique coffee flavor in Panamanian summer.

Gori Gesha forest, where the rosette species were first discovered. They collected seeds from native rose summer trees, and after careful screening, they sent the seeds to professional institutions for genetic testing to determine that they belonged to the original collection site of Panamanian rose summer varieties; then, through the study of the plant shape of coffee trees, the appearance and size of coffee beans, and the cup test results, they selected the roses that are closest to the current Panamanian rose summer, and began to raise seedlings. Ruoxia Village not only grows Rosa, but also has a native species called Illubabor.

Ruoxia Village, with a total area of 471 hectares, has gradually expanded its planting area since 2011. by 2017, it has a planting area of about 320 hectares, making it one of the largest Rosa manors in the world. In order to better manage and polish the coffee flavor, the manor of Rose Xia Village is divided into 8 regions, and each batch is re-numbered on this basis.

It is worth mentioning that the difference between batches of Rosa Manor in some producing areas may not be very prominent because of its small scale; but for large manors like Rose Xia Village, the difference between different plots is equivalent to the difference between small manors and manors, so the manor owner has a very detailed number of plots, which is convenient for later management and flavor tracing.

The terrain in the west of the manor is relatively high, so the three plots OMA, SURMA and SHEWA-JIBABU are slightly higher above sea level, while the shading ratio in the south is relatively higher, and the sun exposure time in the north is longer. Among the eight plots, manor managers choose the most suitable variety for each plot according to the microclimate differences such as elevation, soil conditions and shading conditions (as shown in the picture above) to ensure that each plot can form distinctive characteristics.

Qianjie found that the size of raw beans in Rose Xia Village is smaller than that in Panama, the raw beans of washed Rose Summer Coffee have a very beautiful blue-green, and the sun-dried Rose Summer Coffee has a beautiful green yellowish belt and a warm jade texture. It smells of fresh grass, peach, berries and the unique milk sweetness of oolong tea that most coffee beans do not have. It seems that the aroma and taste of this kind of things need to be associated with each other. But the faint smell of tea is something we can obviously feel.

The method of hand brewing of Qianjie coffee

Recommended water temperature: about 90

Utensils: fine pot + filter cup (filter) + filter paper + electronic thermometer

Grinding thickness: moderate

1. Boil water: it is best to use water of about 90 degrees.

two。 First wet the filter paper: this step allows the filter paper to stick to the filter cup + remove the smell of the pulp, and pour out the water after filtering.

3. Wet the coffee powder first: steam the coffee powder. At this time, the coffee powder will spit out carbon dioxide, please do not exceed 30 seconds.

4. Then slowly inject water, concentric circle > from the inside to the outside, the delicious coffee is ready.

Qianjie suggests that when using a small kettle to inject water, you can't cut off the water so as not to lose the smell of coffee. At this time, you can taste a delicious cup of rosy summer coffee!

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