Introduction to the characteristics of Rosa Coffee beans what is the flavor of Rosa coffee beans with a relatively shallow baking degree?

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Rose Coffee, a coffee variety with delicate flower aroma and fruit acid, subverts coffee judges and changes coffee flavor trend. Its fame has led the development trend of boutique coffee in the past 18 years.

Geisha is a caffa forest from the Gesha region of Ethiopia. In 1931, an Englishman and other native coffee varieties sent the beans to Kenya in the name of Gesha.

It was introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953 and numbered as T2722. Panama was introduced from Costa Rica's rose summer variety in the 1970s by Mr. Francis Coselaxin of Dongba Seven Farm Garden.

Compared with other coffee varieties, the biggest characteristic of Rosa coffee variety is that its yield is very low, and its shape is characterized by long branch nodes, long distance between nodes, less flowering and less fruit, but good disease resistance. So when it was first introduced to Panama by Rosa, it was used for research and cultivation.

Later, around 2000, the owner of the Panamanian Jade Manor discovered that the variety had a very characteristic fragrance, as charming as perfume, so it was independent of the variety and won the championship in the BOP (Best Panama) Competition in 2004.

Before Rosa coffee beans were known to the world, the coffee we pursued was full-bodied and full-bodied. But after Rose Summer Coffee beans, what we pursue is obvious acidity and fresh taste. The roasting style of coffee beans has also developed from deep roasting to forward roasting in order to retain more sour taste.

According to the observation of Qianjie Coffee, the raw beans of washed rose summer coffee from Buquet, Panama have a very beautiful blue-green, jade-like warm 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 the aroma and taste of this kind of thing need to be combined with association, but the light smell of tea is obvious to us.

In order to highlight the characteristics and aroma of this bean, Qianjie coffee was baked in 1 minute and 20 seconds. Light roasting will make the grass flavor of Rosa coffee beans impossible to take out, and the coffee will become acerbic and thin because it is not developed enough. If it is too deep, it will lose the flower aroma and fruit acid, and form a bitter taste, unable to show the fresh flavor of rosy summer.

After baking, the Pokuit Rosa coffee beans will look like some "wrinkles", and the beans with this "sexy wrinkles" are all designed to highlight their original flavor and acidity. The color looks like cinnamon. Through the test and comparison of coffee cups in front street, it is determined that the flavor of lightly roasted Panamanian Poket water washed Rosa coffee beans is as follows: bright acidity as citrus, white flower aroma, honey sweetness and green tea.