The Origin of the History and name of Rosa Rosa the grade flavor and taste characteristics of top Rosa coffee beans

In 2003, the Peterson family discovered the potential of Rose Summer. When it was tested for the first time, it showed a very strong aroma of white flowers, a very clean taste, showing a berry, citrus, bergamot-like finish, thus forming a very typical Panamanian Rosa flavor. The amazing crowd decided to take the variety to the 2004 BOP (Best Panamanian Coffee) competition and named it "Geisha", which is what we call "Rose Summer" in Chinese.

Rose summer originated in Ethiopia

Like many Arabica varieties, Rosa comes from Ethiopia, the birthplace of coffee. In 1931, Rosa was first collected in the wild Kaffa Caffa forest south of Ethiopia in search of new disease-resistant varieties, named after the nearby Geisha Mountain. Later, after being transferred to Kenya, Uganda, Tanzania and other institutes for trial planting, the rose summer seed came to the Tropical Plant Research Center CATIE in Costa Rica in 1953 and was recorded as T2722. There are records of planting on many local farms, but the branches of Rosa rugosa are fragile and the yield is not high, so they are not favored by farmers and are not widely planted.

In the 1960s, CATIE gave T2722 Rose Summer to coffee farmers in Panama, and Rose Summer began to enter the promised land of Panama. In the 1990s, the Peterson family, the owner of the emerald estate, began to attach importance to coffee production and acquired a new high-altitude farm, Haramillo Jaramillo. Many coffee trees on the farm have leaf rust, but Daniel Peterson (Daniel Peterson) noticed that the rose summer tree was not seriously hurt, so they decided to transplant the rose summer, which was originally mixed with other varieties, to more areas of the farm and increase its altitude.

Daniel and his sister Rachel finally locked in the breed in 2003 after years of comparison and testing. Two weeks before the 2003 Best Panama Competition (BOP), when selecting the entries on the internal cup test table, it was found that Rosa Variety had outstanding flavors such as jasmine, citrus, peach, blueberry, bergamot, sugar cane and other outstanding flavors, which were different from those in the coffee circle at that time, but Daniel still chose to compete with Rosa variety and won the first prize in the competition. So today's stunning Panamanian rosy summer coffee is the T2722 variety of that year.

In 2005, General Rose Xia of Emerald Manor participated in the evaluation of the American Fine Coffee Association, that is, SCAA, beat many star seed contestants, won the honor of world-class boutique coffee, and won the world champion in 2006 and 2007, so he once again received the attention of the world coffee people. Since then, coffee producing areas around the country began to introduce rose summer, including our country Yunnan also began to plant this popular variety. Although rose summer can be produced all over the world, Qianjie believes that as the discoverer of rose summer flavor, jadeite manor not only checks the quality of coffee produced, but also uses natural treatment to show the classic "rose summer flavor".

What is the top Rosa coffee?

Although many producing areas have planting rose summer, but each producing area has a unique style, different customs create a different kind of coffee flavor, the same rose summer also shows its own flavor tonality. Qianjie believes that the rosy summer flavor can not be so popular without the excellent environment of Pokuit.

Panama has only three main coffee producing areas: Boquete, Volcan and Renacimiento, but it produces the most expensive coffee in the world. Pokuit producing area is one of the towns in Chiriki province, located on the eastern side of Mount Baru at an altitude of about 1000-2000 meters, facing the warm and humid Caribbean monsoon and the cold Atlantic current on the back, with high and steep mountains. Among them, "Baru Volcano National Park" (VolcanBaru National Park) is an ecological conservation area, rich in biodiversity, with seven kinds of micro-climate, coupled with year-round mist and abundant rainfall, creating good local planting conditions. The rosy summer coffee of the Panamanian Emerald Manor and Arida Manor on the front street comes from the Pokuit producing area.

Rose summer is very picky about the growing environment, requiring high altitude, fertile soil, clouds or plant shade, can not be directly exposed to the sun. The owner of the emerald manor said that the garden needs a large number of shade trees to block the sun for the delicate rosy summer, and traditional pruning should be used at the initial stage of planting, otherwise the plant is easy to die. The higher the altitude is, the longer the ripening time of coffee fruit is, and the more complex and unique flavor performance is.

After winning the championship, Peterson and his brother managed the rosy summer coffee trees in the park more systematically based on altitude, region and cup test performance. The area planted in Rosa rugosa is divided into three plots: Cannes Vidis Caas Verdes, Haramillo Jaramillo and veil El Velo.

In order to ensure the traceability of each coffee batch, Peterson refines each large plot into different small plots, through which buyers of Rose Summer Coffee can access specific planting plot information. The average elevation of Haramiyo is more than 1650 meters above sea level, and the damp and cold air in the mountains makes the rose summer coffee here full of natural essence. The emerald red sign on the front street is the Mario (Mario) plot from Haramillo, which is treated by the sun to show the fragrance of rose, citrus, berries and honey.

So, how to rush the emerald red standard rose summer so as not to waste it?

The following front street demonstration store produces emerald red standard sun roses summer cooking steps, you can refer to and compare their own cooking ideas.

The flavor of Rosa Coffee is famous for its rich floral aromas and complex fruit flavors. Qianjie roasters want to retain more high quality acidity, so they choose medium-to-light roasting (slight adjustments will be made in different batches). This baking degree does not change the high hardness of beans at high altitude, so it is necessary to improve the extraction rate in cooking to show a fuller flavor level. Higher water temperature and finer grinding will be used here to stimulate more aromatic substances, and Qianjie hopes that the flavor of Rose Summer Coffee will be clearer, so it will increase the proportion of powder to water at 1:16.

The parameters of red standard Rosa Coffee hand brew are:

Filter cup: V60

Water temperature: 91-92 degrees Celsius

Powder content: 15g

Ratio of powder to water: 1:16

Degree of grinding: fine sugar size (20 sieve bowl sieve powder to 80%)

Three-stage extraction: first pour 15g coffee powder into the filter cup to clear the weight, the first stage is injected with 30g water for steaming for 30 seconds, at the same time, the whole small water flow center injection begins to circle outward, pay attention to the need to moisten the whole powder layer.

In the second stage, 120g of water is injected with a larger flow of water, in order to raise the entire powder layer, and the water column needs to be injected vertically and evenly, and the chronograph shows 150g, which is finished in about 55 seconds.

When the liquid level drops to half of the position, start to use a small flow around the small circle to inject 90 grams of the third section, try to control the flow is too large, easy to break the coffee powder layer and cause insufficient extraction. The final amount of water injection is 240 grams, and the completion time of drip filtration is about 2 minutes and 10 seconds. After removing the filter cup, shake the coffee liquid in the sharing pot and start tasting.

The hand-made jadeite red standard rose summer coffee tastes with fresh acidity of jasmine, citrus and tropical fruits, the flavor level varies with the temperature, the overall taste is smooth, and the aftertaste is pleasant.

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