The difference between Red Standard Rose Summer in Rose Xia Village and Red Standard Rose Xia in Jade Manor

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The internal classification of Gesha Village in Ruoxia Village is also divided into competitive bidding, gold bid, red bid, green mark and Chaka batches. Zuoxia Village includes three varieties, namely, Gorixia (Gori Gesha), Zuoxia 1931 (Gesha 1931) and Illubabor (Essel original disease resistant variety).

Even in the top estates, there are differences in the quality of the coffee produced. In order to live up to the "flavor reputation" of Ruoxia Village, a strict grading system has been implemented within the village.

Competitive bidding batch

Accounting for only 3.7% of the annual output of Rose Xia Village, the top batch of the carefully selected manor can only be obtained through the global bidding of 2018 Rose Xia Village Coffee Manor. The cup test score of the 2018 bidding batch is 88.15-92.67 points, which is divided into champion selection (Champion's Reserve) and manor selection (Farm Reserve).

For example, Gesha Village 2018 Auction Lot RSV.6 belongs to the bidding batch.

Gold standard batch

It accounts for only 5% of the annual output of Ruoxia Village. The batches usually selected by competitors from all over the world, bakers with high quality requirements will also be purchased, with complete traceability, outstanding flavor and high complexity of each batch. It is the best grade of the manor second only to competitive bidding.

Red label batches

The batch with complete traceability has the typical flavor of Rosa Village, and the flavor intensity and complexity are slightly weaker than the gold standard batch. It is a single product batch with very high performance-to-price ratio.

Green label batches

A batch from a single plot and a single variety, with a typical flavor of Rosa Village, with a slightly weaker flavor intensity and complexity than the red label batch.

Chaka batches

The blend of Rosa Coffee produced in Ruoxia Village includes three varieties, namely, Gori Gesha, Gesha 1931 (Gesha 1931) and Illubabor (Ethiopian primary disease resistant variety).

Ruoxia Village, with a total area of 471 hectares, has gradually expanded its planting area since 2011. by 2017, it has a planting area of about 320 hectares, making it one of the largest Rosa manors in the world. In order to better manage and polish the coffee flavor, the manor of Rose Xia Village is divided into 8 regions, and each batch is re-numbered on this basis.

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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