What's the difference between Ethiopian Rose Summer and other beans? What are the reasons and the terrain that make it different?
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The Origin of the Manor in the Village of Rosa, Ethiopia
The owner of Gesha Village is Adam Overton, an out-and-out American who was not a coffee shop owner but a documentary filmmaker.
His wife, Rachel Samuel, is Ethiopian and a photographer. The two were commissioned to shoot a documentary about coffee in Ethiopia in 2007, and their dream of building their own estate sprouted as they became more and more in touch with Ethiopian land and people.
Ethiopian rose summer is a natural mature full-sun treatment, and has obvious fermented wine aroma and local flavor. Its dry aroma is very bright, with rose and jasmine aromas, honey pomelo and citrus aromas, light baked with nutty aromas, wet aromas with hazelnut aromas and more floral characteristics. 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.
The size of raw beans is smaller than that of Panama, and the raw beans of water-washed rose summer coffee have a very beautiful blue-green color, with a beautiful green yellowish belt and a warm jade texture. It smells of fresh grass, peach, berry and the unique milky sweetness of oolong tea that most coffee beans do not have. It seems that 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.
Recommended for cooking:
Recommended cooking methods: siphon, hand flushing
Degree of grinding: 3.5 (Fuji R440, Japan)
Water temperature: 89 °C
V60 filter cup, 15g powder, water temperature 91-92 degrees, grinding 3.5.The ratio of water to powder is close to 1:15
35 grams of water is steamed for 30s
Segment: water injection to 100ml cut off, slow water injection to 225ml
That is, 30-100-95
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