Jensen Rose Summer and Bolivia Java distinguishing Bolivian Rose Summer from Java Flavor Story

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When it comes to rose summer, we all think of the unique flower and fruit aroma of this bean. It is precisely because of this that it has been sought after by many people. Some time ago, we introduced a breed that is said to be a cousin of Rosa, the Javanese species, so the question is, what is the difference between the two?

| | Rose summer

Geisha was discovered in the forests of Ethiopia in 1931 and later sent to the Coffee Institute in Kenya. It was introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953.

Not many people have paid attention to Rose Summer all the time. Until one day, Don Pachi was originally brought to Costa Rica from GESHA, a small town in southwestern Ethiopia, and then Rosa entered Panama along the southern route. Panama's Jade Manor separated it from other varieties and won the national coffee competition, so Rose Summer officially entered everyone's attention.

Rosa coffee is particularly picky about the growing environment, requiring high altitude, cloud shade, fertile soil and enough accumulated temperature.

| | Java |

The variety known locally in Bolivia as long-shaped beans is named for its long appearance, and its official name should be Java. Java is a very interesting bean species, which is strongly related to Indonesia from its name. But in fact, Java was originally a coffee tree species born in the primeval forest of Ethiopia, collected by local ethnic groups, and then spread to Indonesia through Yemen, where it was named Java. It was generally believed that Java is a branch of Tibika, but genetic comparison shows that Java is actually a coffee variety Abysinia from Ethiopia.

After Indonesia, Java spread first to the nearby Timor island group, and then to Cameroon in East Africa, where it was first released for farmers in 1980. As for the spread to Central and South America, it was introduced to Costa Rica through CIRAD (the Centre de Coop é Internationale en Recherche Agronomique pour le D é veloppement) in 1991 under the guidance of breeding expert Benoit Bertrand. The first Central American country to formally recognize Java beans was Panama, while Bolivian Rosa was introduced through Nicaragua.

The Bolivian rose summer and Java we use to compare today are from Jensen Manor's rose summer and Bolivia Java, both of which are tanned.

| | Solar treatment |

Pour the harvested coffee fruit into a big trough, and the ripe and full fruit will sink to the bottom of the water and remove the floating beans. Put the whole coffee fruit with meat and seeds on an elevated bed to bask in the sun, turn irregularly and naturally dry to about 12% of the water content, which takes about two to four weeks. Finally, the peeling machine is used to remove the hard peel, pulp and sheep skin, and the raw beans appear.

| | comparison of raw beans |

In terms of raw beans, Bolivian Java beans are slender and pointed at both ends, while Jason Rosa beans are slightly shorter and more rounded.

| | comparison of baking |

[Jason Rose Summer]

The yellow point turns to 5 minutes, the first explosion starts at 8:50 seconds, the temperature is 184.3, the first explosion develops at 1:30 seconds, and the temperature is 195 degrees.

Agtron bean color value is 77.8 (above), Agtron pink value is 93.7 (bottom), Roast Delta value is 11.9.

[Java, Bolivia]

The yellow point turns to 5 minutes, the first explosion starts at 8:37 seconds, the temperature is 181.8, the development of one explosion comes out at 1:30 seconds, the temperature is 190.5 degrees.

Agtron bean color value is 63.8 (above), Agtron pink value is 81.8 (bottom), Roast Delta value is 18.

| Flavor comparison

[cup test]

[Jansen Rose] dry aromas have fermented aromas of ripe fruit, maple syrup, lemon, citrus, apple, rose, dark chocolate, fruit, pomegranate, ripe grapes, peaches and dark berries.

[Bolivia Java] dry aromas with hazelnut aromas, starting with creamy, hazelnut and almond aromas, as well as sweet and sour notes of citrus and tropical fruits with fermented aromas.

[hand flushing]

Parameters: V60 racing 1mm 15max 89 ℃ / grindability BG 5R (Chinese standard No. 20 sieve pass rate 58%) / cooking time (starting time of steaming): two minutes

[Jansen Rose Summer] with fermented aromas of ripe fruit, sweet and sour tropical fruits and berries on the palate, obvious sweetness of maple syrup and some aromas of cocoa, grape and rose tea in the finish.

[Java, Bolivia] the entrance has obvious sweet and sour notes of citrus, lime and Hawthorn, with some fruit chocolate and vanilla cream on the finish, and the temperature drops to a sour tone of sweet orange. when it is cool, it has a hint of maple syrup sweetness and jasmine tea and rose tea aftertaste, sucrose is sweet for a long time.

| | Summary |

[Jansen Rose Summer] will be cleaner in flavor and taste, while [Bolivia Java] will have a rich sense of hierarchy.

In fact, Java species is quite a surprise to the editor ~ after all, it is rare to see a bean without losing roses in flavor and aroma.