Description of characteristics and Flavor of Rosa Coffee description of Regional characteristics of Rosa Coffee planting area

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Since Rosa participated in the Panamanian National Treasure Bean Cup Test Competition in 2005, Rosa Coffee has been a blockbuster, winning the top spot for three years in a row, and won the champion of the International famous Bean Cup Test Competition of the American Fine Coffee Association (SCAA) in 2007. Rosa peas are long and moist, with hints of peach, grass and berries. The rosy summer with excellent baking can show its pure but extremely rich aroma, raising the aroma of flowers and fruit to a higher level.

Under the influence of different weather, soil and altitude, the rose summer of different producing areas will be different. Costa Rican goddess manor rose summer flavor is also quite good, it is not like Panama rose summer full of lemon, citrus, black tea and other African wild, but more vanilla, herb fragrance and clean flavor.

At the moment of the entrance, it was as if a garden exploded in your head. I closed my eyes and felt as if I was in the garden, surrounded by dancing butterflies. I was so happy that I didn't even realize that I had just had a sip of coffee. If you taste it again, she may have all kinds of surprises waiting for you, a trace of sweetness buried on the tip of the tongue, or a little mint hidden, or a different smell. Each mouthful of Rosa coffee is like a treasure map on the tip of the tongue, the taste is too busy to cope with, but it can still distinguish each taste clearly without muddling.

1. Choice of appliances: Hario V60

two。 Temperature of water: 91-92 degrees

3. Thickness of powder: small Fuji grinding degree 3.5

4. Depth of baking degree: shallow baking

5. Steaming time: 35 seconds

Specific techniques: [three times cut off water] hand-made rose summer coffee, 15g powder, small Fuji ghost tooth knife 3.5grind, v60 filter cup, 91-92 degrees water temperature, first water injection 30g water, carry out 35 s steaming, water injection to 104g water cut off, wait for powder bed water to half water and then water injection, slow water injection until 220g water, 5 grams at the end, no water powder ratio at 1:15, extraction time about 2:00

It smells of fresh grass, peach, berry and milky sweetness of oolong tea.

Taste: floral aromas, tropical fruits, strong sweetness. The fragrance of the coffee is excellent when it is cooled.

The dry aroma is very bright, with rose and jasmine aromas of rose and jasmine, with aromas of pomelo, nuts and citrus

The wet aroma also has the smell of hazelnut, and more floral characteristics emerge.