Introduction to the varieties and grades of Rosa coffee how to drink the flavor characteristics of Rosa coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex

The species of Geisha was discovered in the rose forests of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936 and in Costa Rica in 1953.

Two institutes in Tanzania and Costa Rica recognized that the variety was resistant to coffee leaf rust, but it could not reproduce completely because of its fragile branches, so it was mainly used for variety cultivation and research and was filed with T2722.

Panama was founded in the 1970 s by Francesca of Don Patch Manor. Mr. Serraxin received the seeds from CATIE, Costa Rica, and planted them on other estates in Panama. After entering the Pokuit region of Panama, where they grow at high altitudes, they do not attract much attention from local farmers.

For the next 30 years, in order to adapt to the local climate, Rosa Coffee quietly adjusted its genes and accidentally bumped into a charming and exquisite flower and fruit aroma, which was discovered by the Jade Manor owner around 2000, and then took the BOP (the Best Panamanian Bean Competition) alone in 2004.

Because it is different from the traditional coffee flavor, the fresh flavor surprised the coffee judges and made the whole coffee industry pay great attention to this coffee bean. Today, Rosa coffee bean is still the first name that comes to mind when people talk about boutique coffee.

The emergence of Rosa Coffee subverts the practice that coffee can only be roasted deeply, making people realize that as long as the coffee beans of good quality, light roasting can also be very amazing, and can bring more fresh taste and rich layers to the coffee at the same time.

Although Rosa coffee beans can show rich floral aroma, bright acidity, honey sweetness and sweet taste like scented tea when roasted in medium and light degree. But this does not mean that all Rosa coffee beans can show this flavor.

According to the experience of roasting and brewing of Qianjie coffee, the flavor of Rosa coffee beans grown in different areas will be different. For example, rose summer coffee beans grown in Costa Rica are not as sour as Panama's, and taste nutty and caramel, so moderate roasting is needed to increase the mellow thickness of the coffee and bring out more sweetness.

As most of Rosa coffee is grown at high altitude, its beans are hard (low density) and the flavor is not easy to extract, so brewing medium to moderate roasted Rosa coffee beans. Qianjie recommends people to use: medium fine grinding / fine sugar (China No. 20 standard sieve filter 75-80%), with water temperature of 90-91 degrees Celsius, hand-washed trickling filter extraction.

Qianjie Coffee Rose Summer Coffee Bean brewing parameters suggested: filter cup: V60 # 01, powder amount: 15g, powder-water ratio: 1:15, brewing water temperature: 90-91 degrees Celsius, degree of grinding: medium and fine grinding (20 standard sieve pass rate of 80%).

Three-stage water injection is recommended: press the timer, the first stage is steamed with 30g water for 30 seconds, the second stage of small water is injected around 125g after 30 seconds, and when the coffee liquid level in the filter cup drops to 225g, the third stage of small water is injected around to 225g. When all the coffee liquid from the filter cup flows into the next pot, remove the filter cup and end the extraction. The total extraction time of rose coffee beans is generally 2 minutes 10 seconds-2 minutes 20 seconds.