Ethiopian GUJI Ancient Treasure Coffee Bean Story _ description of the Flavor of the Ethiopian Native species Rosa hand Chong

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Ethiopia Yirgacheffe Gelana Station Natural Geisha Coffee

Ethiopian Coffee-Yega Xuefei original birthday roses Xia Jinlana processing station special batch of coffee beans

Raspberry blueberry juicy white peach

Origin: Kersa Village, Tore, Oromia

Bean seed: Geisha

Processing plant: Gelana Station

Altitude: 1350-1600 meters

Handling method: Natural

Picking and processing time: 2017 Universe 2018

Baking degree: Light

Today, as the top rare variety of coffee, Rosa is well known for its elegant aroma and complex fruit juice flavor. Its footprint can be said to have spread to every corner of the coffee producing areas of the world, whether in its famous coffee estates in Panama or as close as Yunnan coffee producing areas in China. In fact, Ethiopia, the birthplace of this variety, has also begun to produce a lot of high-quality Rosa coffee.

Rosa actually originated near Rosa, a remote town in western Ethiopia, where seeds were rolled over to Kenya, Uganda and Tanzania. It crossed the ocean around 1950-1960 to the Center for Tropical crop Research and higher Education in Costa Rica, and was eventually taken to Panama. At first, because of its low yield and low quality, Rosa rugosa was not welcomed by farmers and was gradually abandoned. It shines brightly and comes from a combination of altitude, rainfall, soil, nutrients, and countless other environmental and horticultural factors. Today, all the flavor logos about Rose Summer seemed like a joke at the time. Up to now, there is an upsurge of planting rose summer like a table all over the world, but in my opinion, Panama is still the most representative. The success of a cup of coffee is not just a factor of soil or weather or treatment, it is a real coincidence.

This batch of Rosa Coffee comes from the Jinlana treatment Station in Ethiopia's legal Yegashafi region, which was established in 2014 under the charge of Mr. Israel Degefa. The area where the treatment station is located covers an area of up to 700ha of coffee, mostly in uncultivated areas, with fertile soil and shade trees. This batch of Rosa coffee is dried for 14-20 days with artificially picked all-red fruits for off-the-ground sun treatment.

It has ripe blueberry and white peach flavors, with a long sweetness, similar to a cup of ripe tropical fruit juice.

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