Panamanian Janson Jensen Manor Rose Summer Sunshine reference _ Rosa Coffee how to taste generally?

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Panamanian Coffee Manor-Johnson Manor Information introduction:

Located in the Volcan Walken region, surrounded by mountains, the average annual rainfall is less than that of Boquete Poquet, and because it is located to the west of Mount Baru, it will have a stronger dried fruit flavor and sweetness than the Boquete region. With an average elevation of about 1700 meters, it is located in Volcon on the west side of the Baru volcano, with a total area of 1200 hectares. The soil of the farm is rich in nutrients, abundant rainfall and suitable temperature. The operators of the Jensen family follow the principle of environmentally friendly operation, adopt a 100% sustainable planting method, and specially build treatment plants to treat coffee cherries and use them as farm fertilizer; only 2000 rose summers are planted per hectare to ensure that there is enough soil between the plants; half of the estate is planted with roses, ranking second in the output of Panamanian roses, and each batch of raw beans has a highly identifiable batch number that is 100% traceable.

The Peterson family in Panama first introduced the variety of geisha to everyone in 2004, and the international community has been crazy about Geisha ever since. Also known as (champagne in the coffee world). The 2013 Panamanian Fine Coffee Association (SCAP) award for Best Panamanian Coffee has a new finalist! It's Carl Jensen's Jensen Village horticultural geisha! Janson Geisha is rarely heard of in China because the estate is mainly sold domestically; in addition, more than 50 per cent of the estate grows Geisha coffee and is the second largest producer of Geisha in Panama.

Carl Jensen, originally a Swiss, fell in love with the peaks and valleys of Volcan in Panama in the early 1940s and started growing coffee beans and animal husbandry on Panama's first automated farm after marrying his wife Margaret. Because of the inherent advantages of the farm, rich volcanic soil and an altitude of 1700-1750 meters, it is suitable for the growth of coffee beans, so the elegant flavor of the grown coffee beans: geisha is perfect on this farm. Jensen Farm not only has its own coffee processing plant to process coffee cherries, but also uses the best roasting methods to show the perfect cup test results. It is also an organic ecological farm, fertilizing the coffee cherry after organic treatment, paying attention to soil and water conservation, recycling mountain spring water and afforestation every year. It is also a farm tourism destination, which mainly combines coffee trips and enjoying the highest lakes in Panama as the main itinerary. They also provide farm jobs, provide dormitories, allocate funds for health care and education, and hold summer camps from time to time, hoping to enjoy farm work and quality of life.

Panamanian Coffee-Jensen Manor Sun Rose Summer Coffee: distinct lemon and citrus flavours, with fruity aromas of fruit wine, apple, rose, dark chocolate, pomegranate, ripe grapes, peaches and dark berries, multi-layered sour and sweet.

[sun exposure]

Pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water and remove the floating beans. Put the whole coffee fruit with meat and belt in the sun on the bean drying farm and naturally dry to about 12% of the water content, which takes about two to four weeks. Finally, the peeling machine is used to remove the hard peel, pulp and sheep skin, and the raw beans appear.

Advantages of solarization:

1. Simple, low processing cost.

two。 The raw bean is naturally dried in the pulp and absorbs the essence of the fruit, so the fruit is rich, sweet and mellow in thickness.

[Panamanian Coffee-Jensen Manor Rose Summer Sunshine reference]

Cake cup, the use of immersion extraction, so that coffee powder and water contact surface area increased, compared with V60 cooking can improve the texture, drink more sticky feeling

15g powder, water temperature 91-92 degrees, grinding BG 5R (64% pass rate of China marked No. 20 sieve), water powder ratio close to 1:15-16

Technique: 27g water steaming, steaming time for 30s. The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup in the middle of the filter cup, starts the time when brewing, injects water to 27g, then stops the injection and waits for 30 seconds to inject water for the first time.

When the first water injection is the same as before, the speed can be slowed down slightly, speed up a little when you go around the outer circle, cut off the water at about 1:15 seconds, and then inject water again when the liquid level drops 1 inch 3. The second water injection is concentrated on the central water injection. The water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect. Finish the extraction at about 2:05 seconds, and the longer the time is, the longer the extraction can be done. The astringent and rough taste will increase.

Segment: 30-125-230g

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