What's the difference between different producing areas of rose summer coffee? how much are the rose beans in Ethiopia? how much is it? half a pound.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Ethiopia Gesha Village Gesha Gori Natural

Solarization of the original species of Rosa coffee beans in Rosa Village, Ethiopia

| 01 | production area profile |

In recent years, people have begun to pay attention to the production of Gesha in the aboriginal areas of Ethiopia. When it comes to the popular raw bean brand Rosa Village Gesha Village in recent years, start with their founder, Overton and his wife. In 2007, documentary director Adam Overton and photographer wife Rachel Samuel came into contact with the Gera Coffee Forest in the Bench-Maji region of Ethiopia while filming a documentary about Ethiopian coffee for the Ethiopian government. In the process, they were not only reacquainted with the great land of Ethiopia, but also came up with the idea of setting up their own coffee estate and brand.

In 2009, they were lucky enough to meet the famous mule owner, BOP judge Willem Boot, and Willem Boot's idea provided an opportunity for the Overton couple to return to Ethiopia to find the birthplace of Rosa Xia.

Finally they came to Banchi Magi, an area in southwestern Ethiopia near South Sudan, where many places are known as the village of Gesha and where primitive roses are most likely to be found. When we arrived in 2011, there was nothing in the manor.

Adam followed Willem Boot on an expedition in the forest around the manor, where he discovered a variety of wild tree species in a jungle magically surrounded by a dense forest. Later they learned that this was the place where the rose species were first found in the Gori Gesha forest. So they collected seeds from native rose trees, screened them, and planted them in Rosa Village. They decided to build the estate here and name it Gesha Village Coffee Estate, a 475-hectare coffee farm about 12 miles from the Gori Gesha Forest.

Ruoxia Village, with a total area of 475 hectares, has gradually expanded its planting area from 2011 to 2017, with a planting area of about 320 hectares.

Later, Willem Boot came to Rosa Manor as their technical adviser, and they found a sample very similar to the native species of Rosa being planted at the mule manor in a primeval forest near the estate known as Gori Gesha.

Both Overton and Willem Boot believe they have found the origin of Rosa Rosa, and later breeding and planting work have gradually confirmed this conjecture.

In the 2017 Japanese barista contest, Takayuki Ishitani Ishitani used beans from Yoshimura to win the championship, not to mention the excellent performance of raw beans in the bidding cups.

2017 Rose Summer Village Coffee Manor

An overview of independent bidding data

(the following source: Grand Cru)

The first global public bidding for Rosa Village Coffee Manor began at 9: 00 a. M. (BST time) on May 31, 2017, and nearly three hours of intense bidding took place. Buyers from Hong Kong, Japan, Greece and other countries and regions participated in the bidding and successfully auctioned 21 lots.

-average bidding price of Rosa coffee beans in Ruoxia Village

Adam Overton and Rachel Samuel, the owners of Gesha Village, took part in an expedition to collect seedlings from the forest; they have now cultivated several versions of Gesha from the expedition to achieve the highest quality. "Gesha is famous in the industry for its high quality, but Ethiopia is not an important part of its story, even though Gesha originally came from here," Rachel said. "We are pleased to be able to help develop a professional coffee market in the Gesha area so that this amazing coffee is finally available in its birthplace."

Production area | Banchi Maggie

Altitude | 1900-2100m

Variety | Rosa rugosa native species Gesha Gori

Treatment | Natural for solarization

Workers in Guoxia village choose coffee cherries

Strict quality control in three major links:

Create a super boutique

(the following source: Grand Cru)

Quality control part 1, variety selection

In order to fulfill the mission of growing the best coffee in the world, Rose Xia Village began to strictly control the selection of seeds. They sent coffee seeds collected from the Gori Gesha forest, 20 kilometers away from Rosa Village Manor, to professional institutions for genetic testing to determine that it belonged to the original collection site of Panamanian rose varieties; then, by studying the shape of coffee trees, the appearance and size of coffee beans, and the cup test results, they selected the closest rose summer species to today's Panamanian rose summer, and began to grow seedlings. Coffee varieties are now grown in Ruoxia Village as shown in the following picture:

-Coffee varieties available in Guoxia Village

As the area of the manor is very large, in order to better manage and distinguish the products, the village of Rose Xia is divided into eight regions, and then each batch is re-numbered to facilitate the distinction of the batches. It is worth mentioning that because the scale of the Rosa Manor in some producing areas is not large, the difference between batches may not be very prominent, but for a large estate like Rosa Village, the difference between different plots is equivalent to the difference between the Panamanian manor and the manor, which must be paid attention to.

-2017 the processing time of beans in different plots in Rosa Village.

02 | processing method

Harvest and disposal.

With the support and cooperation of local residents, they successfully trained a number of high-level pickers and processing plant workers. "picking only the most ripe coffee cherries" and "do not want what is dropped or broken" is the requirement of every worker, and the picking instructor will tell the workers what kind of coffee is the most ripe and what kind of cherry is the bad cherry. When the coffee treatment is placed in a tanning bed to dry, it will also be screened again to pick out moth-eaten beans and green coffee beans. In addition, all dry environments are first dried in a cool place to prevent rapid drying in the sun from causing the coffee shell to be too brittle and cracked.

-Rose Xia Village tanning bed

There are two main treatments for the production of raw beans in Ruoxia Village, as shown in the following table:

At the same time, Ruoxia Village is also testing a variety of treatment methods, such as dry fermentation and wet fermentation, a variety of honey treatment, etc.

03 | Analysis of raw beans

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.

| | unique flower and fruit aroma |

Among the many coffees, the aroma of flowers and the strong sweetness of tropical fruits are the consistent characteristics of Geisha.

04 | Baking analysis

This coffee has smaller particles, higher density, more heat absorption during baking and faster Mena reaction. In the first batch of roasting, the temperature of the beans was 210 degrees higher, and I kept exerting firepower before the coffee beans were dehydrated and yellowed to ensure that there were enough calories to last until the end of the baking.

The temperature of the bean is 200 degrees, and the firepower is relatively small, and the firepower is gradually increased according to the need in the baking process. Under this method, the dehydration time of coffee is longer than that of the first batch, and the heating rate is 6-8 degrees every 30 seconds.

| | Rose summer, baking |

In order to highlight the characteristics and aroma of this bean, use shallow baking, so that the baking degree can show the characteristics of the bean itself, and if it is too deep, it will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.

In the baking stage, a smaller initial firepower of 140 degrees and a slower baking rhythm are used to express the multi-level flavor of this coffee.

Roaster Yangjia 600g semi-direct fire

When the furnace temperature reaches 200 degrees Celsius, the firepower is adjusted to 140 degrees after the throttle is opened for 3.5 seconds, the throttle remains unchanged, the temperature of the furnace is adjusted to 1 "35 degrees Celsius, and the furnace temperature is adjusted to 152 degrees. At this time, the bean surface turns yellow, the smell of grass disappears completely, the dehydration is completed, the firepower is adjusted to 120 degrees, and the throttle is adjusted to 4.

In 8'45, ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, to 7: 43 "start an explosion, adjust the firepower to 80 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), develop 1: 20" after an explosion, and heat the pot at 193 degrees.

Cup test:

Dry aroma, apricot, wet aroma with sweet orange juice, jasmine, sweet peach, wine, pineapple, bright and rich, sipped for citrus, tropical fruit, ripe fruit, berry, citrus, light fermented wine, clear and bright acid value, smooth texture, grape, maple syrup, wild ginger, delicate acidity, clean and balanced taste, long and lively finish.

05 | Cooking analysis

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

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 92 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 88 °C

Hand punch: 3.5 degree of grinding, water temperature 89 °C

3.5 Grinding-90 degrees water temperature

Bean grinder

Grinding degree

Powder quantity

Filter cup

Little Fuji

3.5

15g

V60

Water temperature

Stuffy steam

The second stage of water quantity

The third stage of water quantity

Total time 2:15

91-92 degrees

35g water for 30s

100g 1:30

95g

Total amount of water: 225

Sweetness: ☆☆☆☆

Rosa coffee bean brand recommendation

Qianjie Coffee roasted Panamanian Emerald Manor Red Standard Rosa Coffee beans are fully guaranteed in terms of brand and quality. And more importantly, the performance-to-price ratio is extremely high, a pack of 100 grams, the price is only 350 yuan. According to the calculation of 15 grams of powder per cup of coffee, a bag of coffee can make six cups of coffee, which costs only about 60 yuan per cup, which is recommended by conscience compared to the price sold in cafes for hundreds of yuan a cup.