Panamanian Hartmann Manor Rose Summer Coffee how many g Powder is Rose Summer delicious

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Rosa coffee is grown in many parts of the world, but Panama has the highest quality. Because it is extremely picky about the environment, it must grow at a high altitude of more than 1500 meters, and requires cloud shade, fertile soil, and enough accumulated temperature to grow well. It is by virtue of such unique environmental and climatic advantages that Panama has been able to cultivate batch after batch of high-quality summer.

Hartman Manor is located in the Walken area, which is located west of the Baru volcano and generally receives less rainfall. Hartman Manor is high above sea level. Although the estate has a total area of 120 hectares, only 20 hectares of coffee can be grown, so only a few varieties such as Rosa, Kaddura and Kadui are grown. The Rosa coffee grown here grows in the shade of the rainforest and has a stronger dried fruit flavor, sweetness and aroma.

Hartman Manor

The story of Hartman Manor is legendary. Founder Elis Strauss Hartmann was born on June 20, 1891 in the Moravilla region of Hungary, Austria, now the Czech Republic. After the beginning of World War I, both of his brothers died in the war after joining the army. As a little boy, he was able to hide in a ship bound for Pennsylvania and survived. Luis Hartmann and his friends traveled to some countries until he came to Panama in 1911 and settled in Chiriki province in 1912, where he built his first cabin in the primeval forest.

Today's Hartman Manor is a family business founded by Latip Hartman (son of Eloise) in 1940. In 1966 Latip married Dinola Sandy of Costa Rica. They have five sons, Latipa Jr., Alan, Alexander, Alice and Kelly. Each family member is responsible for the growth management, harvesting and handling of the coffee and the visit to the manor. A family estate that has grown coffee for more than 100 years is a legend in itself.

The family business has a state cup testing laboratory and a sample baking room. Rigorous cup test of each batch of coffee fruit. This ensures that the coffee quality at Hartman Manor is stable and is always looking for progress. Their scientific attitude towards coffee and nearly 100 years of family experience ensure their excellent production.

Flavor characteristics

Rose yellow peach yellow apricot berry acidity, cinnamon aroma, gathered ripe fruit aroma

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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