Hand Rose Village Manor Red Standard Sunshine Gori Rose Summer skills sharing _ Qianjie Coffee Rose Summer hand flushing parameters

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Guoxia Village Manor Red Standard Solar Rose Summer Coffee

Banci Maji producing area / Guoxia Village Manor

1973-2069m/GESHA

Sun treatment

Comprehensive berry, white flower aroma, blackcurrant, juicy, sweet quality

Ruoxia Village Manor is located in the year-round cloud-shrouded primeval forest, abundant precipitation and fertile soil, ancient native coffee trees, up to 2300 meters above sea level.

Because Bench-Maji is isolated, but there are many coffee villages around it, and the estate is in the Gesha woreda area, so they finally named the manor Gesha Village Coffee Estate (translated as Rosa Village Coffee Manor).

In order to fulfill the mission of growing the best coffee in the world, Rose Xia Village began to strictly control the selection of seeds. They sent coffee seeds collected from the Gori Gesha forest, 20 kilometers from Rosa Village Manor, to professional institutions for genetic testing to determine that it belonged to the original collection site of Panamanian rose varieties; then, through the study of the plant shape of coffee trees, the appearance and size of coffee beans, and the cup test results, they selected the roses close to the present-day Panamanian rose summer seeds, and began to grow seedlings.

GESHA VILLAGE Coffee varieties:

Gori Gesha (Gori Rosa): a native variety derived from Gori Gesha forest, with a planting area of 139ha, accounting for 43.7% of the total area

Gesha1931 (Rosa 1931): plant shape, coffee bean shape and cup test performance are closest to Panamanian Rosa varieties, with a planting area of 118.8 hectares, accounting for 37.3% of the total area.

As the area of the manor is very large, in order to better manage and distinguish the products, the village of Rose Xia is divided into eight regions, and then each batch is re-numbered to facilitate the distinction of the batches. It is worth mentioning that because the scale of the Rosa Manor in some producing areas is not large, the difference between batches may not be very prominent, but for a large estate like Rosa Village, the difference between different plots is equivalent to the difference between the Panamanian manor and the manor, which must be paid attention to.

For a long time in the past, the traceability of most Ethiopian coffee was stifled because it had to be exported by ECX. But Ruoxia Village Coffee Manor, as a large-scale single manor, has its own processing plant, which can be exported directly. Ruoxia Village introduced an advanced coffee traceability system to record all coffee from plots, trees, picking, handling and other detailed information, and maximize the transparency of information to ensure that customers can achieve reverse traceability.

Red Standard Rose Summer Coffee in Rosa Village, Ethiopia

GESHA VILLAGE Gesha 1931 Surma-100

Country of origin: Ethiopia / Ethiopia

Production area: Brockie-Maggie / Bench-Maji

Manor: Ruoxia Village / GESHA VILLAGE

Bean seed: GESHA1931

Altitude: 1909-2064m

Treatment method: sun treatment / Natural Process

Baking degree: shallow baking | Light Roast

Flavor: Jasmine, bergamot, nectarine, honey / Jasmine, Bergamot, Nectarine, Honey

Today, we introduce the common methods of Qianjie coffee hand roses summer coffee: three-stage style.

Three-stage water injection method

To inject a section of water into three stages.

Suitable for light, medium and medium roasted coffee beans

Use filter cup kalita cake cup

Increase the steaming time or water cut-off times to improve the rich taste of the coffee.

Segmented extraction method of three-stage water injection

Advantages: it is richer than the one-knife flow, and can clarify the flavor of the front, middle and back of the coffee. The method is to increase the amount of water injection each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and use small, medium and large water flow to do three-stage extraction.

Disadvantages: there will be relatively high requirements for the flow rate and flow rate of water.

Qianjie [suggestion on hand-brewing parameters of Rosa Coffee]

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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