Coffee review

How to distinguish Rosa Rosa Red Standard Green Standard Blue Standard Butterfly introduction

Published: 2024-11-18 Author: World Gafei
Last Updated: 2024/11/18, Professional baristas exchange please pay attention to the coffee workshop (Wechat official account cafe_style) Rose Summer Red Standard Green Standard Blue Standard distinction: Jade Manor Rose Summer has three brands, divided into: bidding Rose Summer (ESMERALDA SPECIAL) (Red Standard), selected above 1550 meters above sea level. Poquet Boquete Geisha (green mark), Rose Summer is a selection of 1500 meters. (ESMERAL

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Rose summer red mark green standard blue mark distinction:

Jade Manor Rose Summer has three brands, which are divided into:

Bidding for ESMERALDA SPECIAL (red bid), selected above 1550 meters above sea level.

Poquet Boquete Geisha (green mark), Rose Summer is a selection of 1500 meters.

(ESMERALDA 1500) (Blue Standard) selected varieties of Rosa rugosa at an altitude of about 1500.

Red bid Rose Xia participates in the global bidding auction in May every year. Green bid does not participate in the auction, but it is also of high quality and the price is slightly cheaper. Buyers who buy red bid can give priority to buying green bid.

Flower Butterfly: flower Butterfly has 40% Rose 50% Rosa pedigree, composed of Rosa geisha, Kaddura Caturra and Kaduai Catuai. It is planted in the Baru volcano region of Pokuit and grows in the volcanic area at an altitude of 1600 meters. The treatment plant uses fine washing treatment. The special local microclimate of Panama leads to abundant rainfall and a large temperature difference between day and night, in addition to the unique volcanic soil of the volcanic area. As well as meticulous harvesting and fine treatment, this coffee performs well in terms of richness, acidity and floral aroma.

Butterflies are washed with water, the clean and clear fragrance of the beans, and the information provided by the raw bean merchants is that the moisture content of the beans is only 9.9%, so the baking plan is to enter the beans at a low temperature, and then a big fire and a small throttle door to speed up dehydration. When the dehydration stage is over, open the stroke door and medium heat so that Maillard's reaction time is not too quick. It comes out when the explosion is at its densest.

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