Hot geisha species | Essex summer or Panama rose summer, which tastes better?

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Hot geisha species | Essex summer or Panama rose summer, which tastes better?

Rose summer, is a variety, is particularly picky about the growth environment, requires high altitude, cloud shade, fertile soil, and enough accumulated temperature.

The species of Geisha was first discovered in the rose forests of Ethiopia in 1931 and later sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and introduced to Costa Rica in 1953. Not many people have paid attention to Rose Summer all the time. Until one day, Don Pachi was originally brought to Costa Rica from GESHA, a small town in southwestern Ethiopia, and then Rosa entered Panama along the southern route. Esmeralda Esmerada Manor in Panama separated it from other varieties and won the national coffee competition, so Rosa officially entered everyone's attention.

| | geisha, Ethiopian Rossia Village |

A variety of wild tree species have been found in the Gori Gesha forest, where the rose species were first discovered, among which the most surprising one is the wild rose summer. Mr. and Mrs. Overton collected seeds from native rose summer trees, and after careful screening, they sent the seeds to professional institutions for genetic testing to determine that they belonged to the original collection site of Panamanian rose summer varieties. Then, by studying the shape of coffee trees, the appearance and size of coffee beans, and the cup test results, they selected the roses that are closest to the current Panamanian rose summer and began to grow seedlings.

-Coffee varieties now grown in Rosa Village

Because of its name, the coffee farm in Rosa Village often makes people misunderstand that only Rosa Coffee is grown in Rose Village. In fact, in addition to two varieties, there are also native species named Illubabor.

Internal grading of Ruoxia Village: competitive bidding, gold bid, red bid, green bid, Chaka batch Rose Summer.

Raw beans and baking:

Sun roses summer coffee has a beautiful green yellowish belt with a warm jade texture, which smells of fresh grass, peach, berry and the unique milky sweetness of oolong tea that most coffee beans do not have. in order to highlight the characteristics and aroma of this bean, use light baking.

Cup test: dry aroma is wine, apricot, wet fragrance with sweet orange juice, jasmine, sweet peach, wine, pineapple, bright and rich, sipping for citrus, tropical fruit, ripe fruit, berry, citrus, light fermented wine, clear and bright acid value, smooth texture, grape, maple syrup, wild ginger, delicate acidity, clean and balanced taste, long and lively fruit in finish.

| | Panama geisha |

The east-west environment of the Republic of Panama converges cold air over 6500 feet through the Central Mountains, creating a variety of microclimates in the Boquete and Volc á n-Candela regions, making it a unique coffee flavor in Panamanian summer. Panamanian rose beans are slender and pointed at both ends.

Panama Rose Summer geisha is special in that it has very obvious and clear floral and citrus flavor, very high cleanliness, soft and elegant acidity, long-lasting cotton sweetness, and the taste of high-grade black tea. Floral aromas and intense sweetness of tropical fruits, with unique floral and fruity aromas.

The jadeite manor gives priority to the planting height, supplemented by the actual cup test results, and divides the rose summer beans of "red, green and blue standard" grade.

Red sign of Jadeite Manor:

⇒ planted 1600-1800 meters above sea level

The score of ⇒ Cup test is above 90 points.

⇒ is mainly produced from Jaramillo and Ca ñ as Verdes estates. It is also the highest quality rose bean.

⇒ receives rose summer beans from the highest part of the Boquete mountains, with special, bright floral and citrus aromas.

Coffee of this grade ⇒ will be made into sun or water washed raw beans after the meeting

⇒ can only be purchased through the annual global auction.

Cup test flavor: the entrance acidity is delicate and soft, and sweetness will soon appear on the tongue and last for a long time. The taste is clean and bright, like black tea. The aroma of oolong tea, peach and honey is fresh and comfortable, bright and balanced, the aroma is extremely layered, the whole aroma is wrapped with caramel sweetness, the tip of the tongue feels sour at the entrance, but it is mild and round in the mouth, the fruit is sweet and sweet, like swallowing a mouthful of fresh fruit tea.

Second best-green label [collection batch]

⇒ planted 1600-1800 meters above sea level

⇒ comes from three different estates of Jaramillo, Quiel and Ca ñ as Verdes.

Although ⇒ is not the most advanced bidding bean, this grade of rose summer beans still have the classic flavor of Rosa coffee beans, floral, fruity, citrus sour, thick and juicy taste.

⇒ selects the most suitable ripe coffee fruit to create a sweet, bright sour and delicious flavor.

⇒ this grade of rose summer beans are available for washing or sun-treated raw beans.

Cup test flavor: from jasmine, citrus to berries, honeysuckle, and finally into fruit sugar, oolong tea, and finally cantaloupe aftertaste, peach sweetness, honey aroma, fresh and comfortable, bright and balanced, strong hierarchical aroma, fruit sweetness and sweetness.

Jensen Manor:

Jansen Rose Summer is rarely heard of in China, mainly for domestic sales, not for export, and 50% of the coffee trees planted in the manor are rose summer varieties of coffee trees, and the coffee beans picked are called "cow blood red coffee cherries" with high sweetness. Only 2000 rose summer plants are planted per hectare, ensuring that there is enough soil between the plants, ranking second in the yield of Panamanian rose summer.

Raw beans have a very beautiful turquoise. Rosa peas are slender and pointed at both ends. Jade-like warm texture, smell of fresh grass, peach, fresh berry, as well as a hint of wine, vanilla ice cream, oolong tea sweetness.

[cooking parameters]

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