Panamanian Hara Miyou introduces how to bake Panamanian roses? How do you drink Rosa coffee?

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

In 1997, the Peterson family bought an estate in Panama, called Jaramillo, under the name of the emerald estate Hacienda La Esmeralda, in Jaramillo, Boquete, Panama. Rachel, the daughter of the Peterson family, said of buying the Haramiu land: "I immediately fell in love with the place, which was only 125 hectares of abandoned mountains, most of which retained virgin forests, and 10 hectares of Catuai and Typica were planted in the lower areas."

Haramiyou had experienced several different operators before, and when Peterson bought the estate, he was not aware of the wide variety of coffee in the garden. Later, he learned from Don Pachi Serracin, the owner of Don Patch, that one of Haramiyou's varieties was Rosa, which was resistant to disease. Two years later, the 1998-year-old Price Peterson decided to plant the little-heard variety on the new manor, about 50 hectares, which was a very bold decision at the time.

The replanted trees produced cherries for the first time in 2002 and their first harvest in 2003, and the following year the Petersons took part in the 2004 Best Panama competition to win the championship. After the Willem Boot Cup test, one of the judges gave himself an incredible 94 points, and 14 of the 15 judges were completely impressed by the Rose Summer, which he had never heard of. Before that, beans from Jade Manor sold for only $1.20 a pound. The elder Peterson later recalled that with the high score of the jury of the bean before the bidding, he expected to sell for up to a record $7, and when the bid money continued to rise, he thought there was a hack and was making fun of them. The final auction price was as high as $21 a pound.

In fact, that was the beginning of the golden age of Rose Summer. $21 was the lowest price since the Best Panama Rose Summer Award, setting a record of $350 in 2013 and $140 in 2015. In an exclusive interview with Australian media The BeanScene magazine last year, Rachel Peterson said of Rosa's discovery, "it's pure luck, maybe with a little effort." We were lucky to buy a manor with roses and summer trees, and when we replanted this mysterious variety, it grew very well, and we were lucky to have the right rainfall and high altitude to make the rose summer thrive. We can only say that we are very lucky. "

It was luck to buy Haramiyou, but that "little effort" changed the whole boutique coffee industry.

After the emergence of Rose Summer, the variety suddenly changed and became the primary consideration. "in the past, it was no longer enough to just talk about the terroir of the place of origin, because the difference caused by the variety (varietal) may be greater." Thoresen said.

At the same time, the distinction of batches is becoming more and more sophisticated. Even for the Jadeite Manor, at the beginning, the bidding batch of the jadeite was mixed by Daniel to mix all the batches in the garden and pick out the best ones, so in a way, it was Daniel who "created" the final flavor of Haramiyou, 2004 to 2007, and Feicui won the championship every year, proving that this strategy works. But bean bakers, including Thoresen, want to test the different blocks of Harami Youni personally, and then it's up to the baker to decide which batch he likes.

If you want to fully show the personality of Rose Xia, you have to work hard on baking. Rose summer is generally planted at a high altitude of more than 1500 meters. What we get from Qianjie coffee is 1700m hard and high-density beans, which are full in shape, medium grain size, thick and long, and pointed at both ends.

In order to highlight the characteristics and aroma of this bean, Qianjie coffee is roasted shallowly, so that the roasting degree can show the characteristics of the bean itself. If it is too deep, it will lose the aroma of flowers and fruit acid, of course, this should also be adjusted according to the characteristics of the coffee bean and the roaster's understanding of the bean itself.

Qianjie in the baking process should pay attention to, rose summer baking curve should not be too long, otherwise the flavor will be rigid. After an explosion, the temperature rise should not be too high, the two ends of Rose summer are sharp, it is easy to have black focus, the temperature rise below 6 degrees will be better, shallow baking will reveal the aroma of tea rose.

Recommended parameters for Qianjie cooking:

Pastry Cup / 91 ℃ / 1 15 / time 2 hours 39 Ten 10 "

Flavor: rose tea, citrus, jasmine, sucrose, green tea, etc.