The Flavor characteristics of the hard-won Rosa Coffee introduce why Rosa Coffee is so popular
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Rose summer Geisha coffee, also known as geisha, is a member of the Tibika family. It left Mount Geisha Mountain in southwestern Ethiopia, passed through Kenya, Tanzania and Costa Rica, and caused a sensation in the Panamanian competition half a century later. It is a coffee bean native to Ethiopia in Africa and is harvested with many coffee trees. It was sold as commercial beans in batches until one day I met Bole and found that the coffee beans produced by coffee trees in this area were particularly delicious, so they were distinguished and sent to an international coffee competition to win the championship (according to the record, geisha won a total of 11 world championships) and became famous ever since.
This strain is planted in many producing areas in the world, among which Latin American countries have higher prices and better quality. Rose summer, like bourbon, Kaddura, Kaduai and Tibica, is one of the names of coffee varieties. It is a new strain that dominates the boutique coffee industry in the past decade. The original species of rose summer beans are small in size, but with high hardness, rich and clean flavor levels and sweet taste.
Fresh and unrestrained aromas of coffee flowers leap up, followed by aromas of nuts, kumquat, grape and lemon, grapefruit and citrus are full of bright acidity, cool throat rhyme of golden orange peel, herbaceous aroma, drupe and malt cream, dry longan and plum finish, a bean with strong sweetness.
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.
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