How to bake the Rose Summer Red Mark of the Panamanian Emerald Manor in order to highlight the tea and floral flavor?

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Rose summer coffee

The species of Geisha was discovered in the Rose Summer Forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya; it was introduced to Uganda and Tanzania in 1936, in Costa Rica in 1953, and Panama was introduced in the 1970s by Francesca of Dongba Seven Farm Garden. Mr. Serraxin got the seeds from CATIE in Costa Rica and started growing Rosa Coffee, which is hard to come by because of its low production and bidding.

Coffee upstart: from the Panamanian Emerald Manor-Esmeralda Manor (Panama Geisha Hacienda La Esmeralda) "Red label Rose Summer", it is said that the general cup test score is 90 +. After grinding it into powder manually, it has a faint scent of flowers; the color of the coffee made by hand is clear and clear, without adding sugar and milk, with just the right fruit flavor? The floral element taste brings the taste buds to a state of exuberance, drinking the best and most special coffee so far. Because the English pronunciation geisha is very similar to the pronunciation of a geisha, also known as a geisha, and the original meaning of a geisha is two different things, it is estimated that a geisha will mislead the taste of the coffee, so it has been translated into Rosa in China. Panamanian Red Standard Rosa Coffee Control Love hand Caf é

Rosa coffee raw beans have a very beautiful blue-green, jade-like warm texture, smell fresh grass, peach, berry flavor and oolong tea unique milk sweetness that most coffee beans do not have. it seems that aroma and taste of this kind of things need to be associated, but the faint smell of tea is obvious to us [1].

In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of two explosions, and two explosions and one sound are more commonly used baking degrees, which can give play to the characteristics of the beans themselves. If they are too shallow, they will produce miscellaneous smells, and if they are too deep, they will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.

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