Flavor and texture of Panamanian Rosa Coffee

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The Typica variety, exported in 1931 from the Geisha Mountains in southern Ethiopia, is also known as geisha because it is synonymous with the Japanese word for geisha. Several countries have tried to grow it, but it has been unknown and was transplanted to Panama in 1961. Since 2005, Geisha, produced by Panamanian Manor, has become a regular customer of COE.

Rosy summer coffee, English is Geisha Coffee, because the transliteration is the same as Japanese geisha, and have the name of geisha coffee, but many baristas do not like this title, they think that this coffee should not have the impression of a Japanese geisha, so more and more people use the Chinese name Rosa, which sounds more aesthetic.

Rosa Coffee was carried forward on the estate of Panama, but it is the story of an alien prince who succeeded in becoming the new king. The rose summer coffee tree species was discovered in Ethiopia, and then transferred from the coffee research institute in Kenya to many African countries such as Uganda and Tanzania. It is a kind of coffee that has not been taken seriously, but only for research.

After someone later introduced Rose Summer to Costa Rica, through the connection of Don Pachi Manor, Rosa Coffee was brought into Panama, and some Rosa trees can be seen in each manor because they were used as windbreaks for coffee trees, yes, you read correctly that they are windbreaks, and the output of Rosa trees is unstable, often mixed with ordinary coffee beans, not a major coffee bean project. It was not until around the year 2000 that a manor found that the taste of Rose Summer was actually very delicious, and he was not sure whether the taste would cater to unruly coffee lovers.

If you want to fully show the personality of Rose Xia, you have to work hard on baking. Rose summer is generally planted at a high altitude of more than 1500 meters. What we get from Qianjie coffee is 1700m hard and high-density beans, which are full in shape, medium grain size, thick and long, and pointed at both ends.

In order to highlight the characteristics and aroma of this bean, Qianjie coffee is roasted shallowly, so that the roasting degree can show the characteristics of the bean itself. If it is too deep, it will lose the aroma of flowers and fruit acid, of course, this should also be adjusted according to the characteristics of the coffee bean and the roaster's understanding of the bean itself.

Qianjie in the baking process should pay attention to, rose summer baking curve should not be too long, otherwise the flavor will be rigid. After an explosion, the temperature rise should not be too high, the two ends of Rose summer are sharp, it is easy to have black focus, the temperature rise below 6 degrees will be better, shallow baking will reveal the aroma of tea rose.

Recommended parameters for Qianjie cooking:

Pastry Cup / 91 ℃ / 1 15 / time 2 hours 39 Ten 10 "

Flavor: rose tea, citrus, jasmine, sucrose, green tea, etc.

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