What is the taste of geisha / Rosa coffee? How should Rosa coffee be made to taste good?

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What is geisha coffee? Is it related to Japan?

In fact, it has nothing to do with the traditional Japanese geisha. Geisha / Gesha is a special kind of coffee, such as bourbon, Pacala, regular coffee and so on. It is an original variety found in the town of Gesha in southwestern Ethiopia in the 1930s.

Geisha in 2004 with the "Panama Best Competition" (BOP) award-winning varieties as the global "party". Daniel Peterson of Hacienda La Esmeralda introduced them to the international team, which surprised coffee professionals and was declared a "god in a cup". Since then, the price of geisha coffee has been rising every year.

Geisha coffee is an extremely aromatic coffee, you can find sweet flowers, citrus blossoms, jasmine and sweet aromas.

As Rose Summer has always dominated people's topic, in the eyes of coffee people, Rose Summer is undoubtedly a well-deserved goddess, how many people are infatuated with her bright and complex flower and fruit aroma, multi-level high sweetness of fruit tone and delicate soft acidity.

The output of rose summer is very low, which is just an excuse to sell expensive. What is really fascinating is the unique and attractive coffee flavor of rose summer, which is the most important reason why rose summer is extremely expensive.

In 2003, Rose Summer won the first place in the Best Panama for the first time, produced by the famous Emerald Manor. Many baristas marveled after drinking Rose Summer for the first time, with the feeling of a Cinderella story. The originally humble windbreak tree turned into a star coffee tree. In the following ten years until today, Rose Xia is still the first choice in the major cup tests and coffee competitions, and it has become the mainstream of the boutique in the market compared with Blue Mountain and Ke Na.

Qianjie Coffee roasting Rosa Coffee suggestion

September 30, sunny, baking room temperature 27 ℃, humidity 40%, baking green standard rose summer, what we got is 1600-1800 meters hardness and high density 18-year production season green standard rose summer, the shape is full, the bean body is thick and long, both ends are pointed, choose the bean temperature at 170C, start to explode at 8pm, adjust the firepower to 80C, adjust the throttle to 3.5m, and develop 1mm 39 after an explosion. 30 ", 193.5 degrees into the pot, out of the pot has oolong tea fragrance, baking degree burst dense medium and lower beans.

The cup test results show that the entrance acidity is delicate and soft, the Panamanian jadeite manor [green label rose summer], the flavor level is rich, the entrance instant erupts the flower fragrance, the fruit fragrance! With the change of temperature, the flavor changes from jasmine and citrus to berries, honeysuckle, and finally to fruit candy, oolong tea, and finally cantaloupe aftertaste.

The sweetness of peach and the aroma of honey are fresh and comfortable, bright and balanced, with strong layers of aroma, strong sweetness and finish, and taste with strawberry fruit and strong but soft citrus citric acid. it doesn't taste like the coffee you remember.

Qianjie Coffee recommends the method of making Rosa Coffee

Hand punch

Degree of grinding: Japanese Fuji R4403.5, Swire Sugar size

Water temperature: 91Mui 92 °C

V60 filter cup, 15g powder, water temperature 91 degrees, grinding bg5M (small Fuji 3.5), water powder ratio close to 1:15

35 grams of water is steamed for 30s

Segment: water injection to 120ml cut off, slow water injection to 225ml

That is, 30-120-225

[cake cup]

The cake cup is also called the wave filter cup. The bottom of the wave filter cup has three holes. The flat design makes the current uniform, and it is not as fast as the conical flow, so it is more suitable for coffee which is more resistant to extraction. The cake cup uses the crease of the filter paper to replace the diversion groove and does not directly close the filter cup, reducing the area of direct contact between the paper and the filter cup and creating the largest extraction area. On the one hand, it can help concentrate the extraction, and the hot water can drip down evenly and smoothly, making the coffee extraction more smoothly; on the other hand, it can also slow down the cooling rate.

Parameters & manipulation: grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%), water temperature 90 ℃, powder / water ratio 1:15. Steam 38 grams of water for 30 seconds, cut off the water when injecting to 130g, continue to inject water to 226g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (the time of steaming starts) the extraction time is 2:08.

Flavor: the entrance has the flavor of grapefruit, virgin fruit and orange, and the finish is sweet with taffy, which is well balanced as a whole.

After comparing the rosy summer coffee from Panama, Costa Rica, Colombia and Ethiopia, Qianjie Coffee shows that most of the rosy summer coffee has rich floral aromas, delicate citrus and berry acidity, and round oolong tea aromas. the overall flavor level is very rich. The Ethiopian Rose Summer Coffee will be more berry flavor, with more typical African characteristics, the overall feeling is softer; Central American Rose Summer Coffee will have an obvious citrus acid tone, the overall balance.

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