Panamanian jadeite manor purple label washing roses taste good in summer? handmade purple label rose summer coffee parameters sharing

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When it comes to Panamanian rosy summer coffee, it seems that we will first think of the emerald manor. We can still remember its past achievements, and it is true that it can be said to be a "rosy summer year" for many years, and it is in those years that we remember here, remember the rosy summer, of course, I do not know how many people fell in love with the fragrance of flowers and fruit acid from then on, and set foot on the coffee. This non-return road to promotion.

La Esmeralda, literally translated as "Esmeranda" and paraphrased as "jadeite". In 1996, the Peterson family bought this coffee farm in Boquete, the Jaramillo producing area, which is located at an altitude of 1450-1700 meters. The coffee produced is very attractive with obvious and elegant citrus aroma.

In fact, for the jadeite manor, different elevations and planting areas of the rose summer, its flavor will have some differences, of course, there are also some "micro areas", but the overall jadeite manor rose summer that amazingly strong flower fragrance, coupled with citrus and a variety of tropical fruit flavor, the flavor will be more charming after cool, so this is always a magic weapon to hook up with cravings in the belly of every coffee lover.

With regard to the classification of the jadeite manor, I believe we are no stranger to it. The regular "red standard" and the rose summer of the bidding batch belong to the highest grade; the "green mark" belongs to the private collection of the jadeite manor; and the "blue standard" is the rosy summer of daily mass production of the jadeite manor. In this year's jadeite manor private collection rose summer launched the purple standard, beans are all harvested from February to April 2017, in fact, you can understand that it is the same quality as the original green label rose summer.

This bean comes from the famous emerald manor Pokuit area, which is close to the Baru volcano, with beautiful scenery and rich soil. The rose summer planted here is about 1600-1800 meters above sea level, with an average temperature of 19-25 ℃ during the day, 11-15 ℃ at night, and an average annual rainfall of 4000mm.

As far as the bean shape is concerned, the size uniformity of the bean is OK, but the silver skin of the coffee bean will be a little more, the baking uniformity is also good, and the open lid exudes a touch of fruit flavor, which is quite pleasant, and I can't wait to try it.

As this bean is close to the baking date, in principle, I also suggest that freshly baked beans should not be drunk first, and it is best to keep them for three or four days so that they can be tasted again. Or you can taste the flavor of beans at intervals after baking. There are indeed some differences in the experience before and after baking, which is why coffee roasting is fun and wonderful.

Brewing this Panamanian coffee beans, whether you are strong proportion or light proportion cooking strategy can get a different flavor and body feel. I weighed about 15 grams of coffee beans and boiled them according to the 1:14 powder ratio.

Using a more rich proportion of the way, the water temperature is not recommended to be too high, in the wet fragrance link can smell a relatively slight acidity, with a little bit of floral fragrance.

As a matter of fact, I tested this bean the most times as a whole. Since the first cooking was only three days after the baking date, the flavor was very balanced and there was no sense of layering, just so so. Then two days later, it was cooked again, and the temperature was adjusted from 90 ℃ to 85 ℃. But in terms of the flavor level, I think it is still a little weak, the entrance can feel a very clean taste, with soft acidity, even if the proportion is relatively rich, but still palatable.

The disadvantage is that the flavor passes quickly and does not form a sense of resonance in the mouth, and when the coffee is cooled, you will find that the floral aroma on the flavor begins to show, but it is not strong, so it is different from the red standard rose summer. Although amazing is not to mention, but the clean taste is worth aftertaste, but the level will be a little flat. For the purple standard rosy summer of Panamanian coffee this year, I personally think that the flavor of this baking style will be much better after cooling than when it was first produced. I can feel the smell of sweet-scented osmanthus in the flavor. If the layers can be a little longer, it will be more perfect. The flavor is a little ordinary, but if you miss and enjoy the unique fragrance of rose summer, I still recommend red standard rose summer.

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