Yega Xuefei Rose Xia Jinlana handmade Coffee description _ difference between the original Rose Summer and the Panamanian Rose Summer

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Ethiopia Yejia Shefei Original Sunrose Summer Lanna Processing Station Special Batch Coffee Bean

Ethiopia Yirgacheffe Gelana Station Natural Geisha Coffee

Today, rose summer coffee as the top rare varieties, with elegant aroma, complex and varied juice-like flavor known to the world. Its footprint can be said to have spread to every corner of the world coffee producing area, whether it is as far away as Panama, where it is famous, or as close as Yunnan coffee producing area in China, it can be seen everywhere. In fact, Ethiopia, the birthplace of the variety, is beginning to produce a lot of high-quality rosewood coffee.

Rose actually originated somewhere in Ethiopia near the remote western town of Rose, and its seeds were ground to Kenya, Uganda, Tanzania, and then shipped across the ocean to Costa Rica's Tropical Crop Research and Higher Education Center around 1950-1960, and eventually to Panama. At first, due to its low yield and low quality, Guixia was not welcomed by farmers and was gradually abandoned. It radiates from a combination of altitude, rainfall, soil, nutrients, and countless other environmental and horticultural factors. All the flavor labels associated with rose summer today seemed a joke at the time. Today, the whole world is turning the tables on rose planting, but Panama is still the most representative in my opinion. The success of a cup of coffee is not just a matter of soil or weather or handling. The playful nature of chance is real.

This batch of Crescia coffee comes from the Kinlana processing station in Ethiopia's legal Yegashefi coffee producing area, which was established in 2014 and is under the responsibility of Mr. Israel Degefa. The coffee planting area in the processing station is up to 700 hectares, most of which are uncultivated areas, with fertile soil and shade trees everywhere. This batch of rose summer coffee is treated with all red fruits picked manually, and the drying time is 14-20 days according to different weather conditions.

It has ripe blueberry and white peach flavors, sweet taste outstanding long, similar to a cup of ripe tropical fruit juice. raspberry blueberry juice white peach

Location: Kersa Village, Tore, Oromia

Bean seed: Geisha

Treatment plant: Gelana Station

Altitude: 1350-1600 meters

Treatment: Natural

Harvest processing time: 2017/2018

Baking Degree: Light

How do I make my coffee?

Front Street Coffee Hand Brewing Reference: Weigh 15g of [Original Rose Xia Jin Lanna] coffee powder, pour it into the grinder and grind it moderately. The ground particles are slightly coarser than salt. We use BG grinder scale 5R (standard sieve pass rate 60%), water temperature 90 ℃, V60 filter cup extraction.

The hot water in the hand-made pot draws a circle clockwise with the center of the filter cup as the center. The timing starts when brewing. The coffee is brewed to 30g in 15 seconds. Then stop filling water. When the time reaches 1 minute, fill water for the second time. When injecting water for the second time, as before, draw a circle clockwise around the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as to avoid channel effect.

Coffee powder to the outermost circle to leave a circle, and then a circle to the middle brewing, 2 minutes and 20 seconds, coffee to 220g, brewing coffee is complete.

| Japanese style ice hand rush [original rose Xia Jin Lanna]

Front Street Coffee Ice Hand Chong [Original Rose Xia Jin Lanna] Reference:

Yejia Sherffy Coffee [Original Rose Summer Lanna], light medium roast, BG grinder scale 5M (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 91℃ higher than the normal hand flushing suggestion, and then 1℃ higher. The normal grinding small Fuji 3.5 scale, ice hand flushing is slightly finer by half a grid-small Fuji 3 scale.

Steaming water 40 grams, steaming time 30 seconds.

Water injection in stages, 60 grams of water in the first stage and 40 grams of water in the second stage. Use a relatively fine but high water injection column, stir the impact vigorously, so that the coffee powder fully tumbling, but be careful that the liquid level is not too high, do not rush to the edge of the filter paper.

The whole extraction time is also about 2 minutes and a half (with the normal extraction time of 20 grams of powder close).

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