Introduction to the quality of Flower Butterfly is Rosa coffee good?

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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.

The flavor characteristics of Rosa Coffee: floral aroma, tropical fruit, strong sweetness; these are the feelings that Rosa has always brought to us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. You may not know the story of Rosa, an ancient native species from Ethiopia that was brought as a coffee sample to a coffee experimental garden in Costa Rica and distributed to several small farms for small-scale trials.