What is the variety of Rose 1931? taste introduction hand Chong Rose Village 1931Geisha sharing

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About Guixia Village

Geisha Village Coffee Estate was founded by the Overton couple (documentary director Adam Overton and photographer wife Rachel Samuel).

At present, the coffee varieties of its estate come from Gori Geisha Forest. There are three major coffee varieties, one is Gori Geisha, the other is Geisha 1931, and the last is a non-rose variety, as shown in the following figure:

PS: So next time you go to a cafe, don't be silly to see Guixia Village Coffee and think it's Guixia.

Is Geisha 1931 Geisha?

Before explaining Geisha Village, we need to talk about Geisha's origin history.

Historically, Geisha was discovered on Geisha Mountain in southern Ethiopia in 1931 and exported to Kenya.

So see here, you probably understand what is called Geisha 1931, Geisha 1931 is actually Geisha, the number behind only represents this is the Geisha variety discovered in 1931.

Is Gori Geisha Geisha?

Guixia Village Estate is located in Bench-Maji region, in southwest Ethiopia, near South Sudan. There is a forest called Gori Geisha near the estate. The estate collects seeds from native rose trees, selects them, and then plants and cultivates them in the garden. The varieties planted and cultivated are later Geisha 1931 and Gori Geisha.

So, broadly speaking, it is OK for you to think that Gori Geisha is Geisha because there is some genetic consistency.

In a narrow sense, Geisha 1931 is the Geisha variety we generally think of.

Today, we introduce the common techniques of Qianjie Coffee Hand-brewed Rose Summer Coffee: three stages

three-stage water injection

Fractional extraction, injecting one section of water into three sections

Suitable for light, medium and light roast coffee beans

Use filter cup kalita cake cup

Increase stewing time or water cut-off times to enhance the richness of the coffee.

Fractional extraction method of three-stage water injection

Advantages: More rich than a knife flow layer, can be clear coffee before, during and after the flavor. The method is to increase the amount of water injected each time after steaming, usually when the coffee liquid is about to drop to the surface of the powder layer, and to do three-stage extraction with small, medium and large water flows.

Disadvantages: There will be relatively high requirements for water flow rate and flow rate.

Front Street [Guixia Coffee Hand Brewing Parameter Suggestion]

Cake cup, using immersion extraction, so that coffee powder and water contact surface area increased, compared with V60 brewing can improve the texture, drink more viscous feeling;

15 grams of powder, water temperature 91-92 degrees, grinding BG 5R (China marked 20 sieve pass rate 64%), water powder ratio close to 1:15-16

Method: 27g water steams, steams time is 30s. The hot water in the hand-flushing pot draws a circle clockwise with the center of the filter cup as the center, starts timing when brewing, infuses water to brew to 27g, then stops injecting water, waits for 30 seconds, and carries out the first injection.

The first injection of water is the same as the previous one, the speed can be slightly slowed down, the speed can be accelerated when winding to the outer circle, the water is cut off at about 1:15 seconds, and the liquid level drops by 1/3, then the water is injected again, the second injection is concentrated in the center, the water flow does not rush to the place where the coffee powder is connected with the filter paper, so as to avoid channel effect, the extraction is completed at about 2:05 seconds, and the tail section can be omitted (the longer the time drags, the astringency and rough taste will increase.

Subparagraphs: 30-125-230g

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