What grade is Rose Xia Village Golden Standard Rose Xia? Flavor characteristics of Ethiopian Golden Standard Rosa Coffee Bean

Friends who have read the Qianjie article have noticed that most of the cooperatives in Ethiopia are dominated by cooperatives, and there are few manor-level coffee beans. But in Ethiopia's Kafa Forest, there is an estate called Rosa Village, which follows the business model of the Panamanian Jade Manor and sells Rosa coffee beans grown on its estates by stages. Today, in front of the street, let's briefly talk about the coffee grading system in Rose Xia Village, and then let's learn about the Golden Standard Rose Summer Coffee beans in Ruoxia Village. Where is the manor of Rose Xia Village sacred?

Unlike most Ethiopian farms, Guixia Village is not a small farm, but a 500-hectare farm with its own washing plant and laboratory, and the whole farm only grows Rosa varieties. It is not generally impossible to determine specific varieties of Ethiopian native species. In 2007, documentary director Adam Overton and photographer wife Rachel Samuel came into contact with the Gera Coffee Forest in the Banchi Magi region while filming a documentary about Ethiopian coffee for the Ethiopian government.

In 2009, they were lucky enough to meet the famous mule owner and BOP judge Willem Boot, and Willem Boot's idea provided an opportunity for the Overton couple to return to Ethiopia to find the birthplace of Rose Summer. Finally, Adam Overton decided to set up the Rosa Village Manor in the Gera Coffee Forest where they came into contact with. Willem Boot also brought the Panamanian business model to the Rosa Village Manor, creating the current grading system of Rose Summer Coffee in the manor.

Grading system of Rose Summer Coffee in Ruoxia Village

Bidding batches: accounting for only 3.7% of the annual output of Rose Xia Village, the top batch of the carefully selected manor can only be obtained through the global bidding of 2018 Rose Xia Village Coffee Manor. The cup test score of the 2018 bidding batch is 88.15-92.67 points, which is divided into champion selection (Champion's Reserve) and manor selection (Farm Reserve). For example, Gesha Village 2018 Auction Lot RSV.6 belongs to the bidding batch.

Gold bid batch: the gold bid accounts for only 5% of the annual output of Ruoxia Village, which can almost be said to be of the same level as the bidding batch. The batches that contestants from all over the world usually choose, such as the WBC World Championship held in the Netherlands in 2018, the Australian and Japanese champions select gold bid batches to compete. Bakers with high quality requirements will also purchase, with complete traceability, each batch has outstanding flavor and high complexity, which is the best grade of the manor second only to competitive bidding. The gold mark of Rose Xia Village on Qianjie Street comes from Omar 059 batch.

Red label batch: a batch with complete traceability, with a typical flavor of Rosa Village, the flavor intensity and complexity are slightly weaker than the Gold Standard batch, and it is a single product batch with high performance-to-price ratio.

Green label batch: officially known as SINGLE-TERROIR (single Land / Land), this coffee bean comes from a single farm in the village of Rosa. Complete traceability information for each batch in the Single-Terroir series can be found, including farm name, coffee variety and processing date.

Chaka batch: this is a mixture of Rosa Coffee from Rosa Village, which includes three varieties, namely Gori Gesha, Gesha 1931 (Gesha 1931) and Illubabor (Esse native disease resistant variety).

Ruoxia Coffee varieties in Ruoxia Village

Gori Rosa Gori Gesha (GG): this variety replicates the genetic diversity in the Gori Gesha coffee forest.

Rose 1931 Gesha 1931 (G31): a combination of varieties with different forests, which is very similar to Panamanian rose. It is screened by observing its plant type, bean shape, order size and cup flavor.

Illubabor Forest 1974 (IF): found during an expedition to the Illubabor Forest in 1974, a variety with antibodies was later developed by the Ethiopian Research Center.

The gold standard batch of Rose Summer Coffee in Qianjie Village comes from Oma 114 batches and uses Gesha 1931, so how does Qianjie Coffee roast and boil this coffee bean?

Qianjie Coffee Rose Xia Village 114 batches of Golden Standard Rose Summer Coffee beans

Grade: Rarities (Gold) label Gold Standard

Treatment: insolation (32 days)

Product: Gesha 1931

Guojia: Ethiopia Ethiopia

Production area: Bench Maji Banchi Maggie

Altitude: 1931-2040 m

Sun treatment

The Roxia Village Coffee of Qianjie Coffee is sun-treated. First remove the floating impurities, and then cover the sun with a thin layer of plastic sheeting on the African-style elevated scaffolding. when drying with a tanning bed, they will be screened again to select worm-eaten beans and coffee beans that are green in color. The total drying time is 18-30 days. Qianjie believes that the sun-treated coffee has obvious sweetness, soft acidity and the tonality of compound fruits in flavor.

Experience of roasting Golden Standard Rosa Coffee beans in Qianjie Coffee

Yangjia 800N, bean quantity 300g: furnace temperature 160℃, firepower 100g, throttle opening 3; temperature recovery point 1mm 39 ℃, opening throttle to 4, firepower raised to 150m; when furnace temperature is 148.1 ℃, bean meter turns yellow, grass smell disappears completely, and wind and firepower drops to 120in dehydration stage. The smell of toasted bread has obviously changed to the smell of coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen carefully to the sound of the explosion point. The sound of the explosion point starts to explode at the 8pm 39th 25 ", and the throttle opens to 5". After the explosion, the development of the 1mm bread 39th 45, 197.5 ℃ pot.

Experience of brewing coffee in Qianjie

Filter cup: V60 # 01

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: medium and fine grinding (pass rate of No. 20 screen 78%)

Water temperature: 91 degrees

Qianjie recommends using freshly roasted coffee beans for brewing, so that you can maximize the rich flavor of the coffee. The coffee beans shipped in Qianjie are all roasted within 5 days, because Qianjie is well aware that the freshness of coffee beans has a great impact on the flavor. The purpose of Qianjie roasting is "freshly roasted coffee", so that every guest who places an order is the freshest coffee when he receives it. The bean cultivation period of coffee is about 4-7 days, so when the guest gets it, it is the time when the flavor is the best.

The front street cooking technique: first wet the filter paper and preheat the filter cup and the coffee pot. Steaming with 30 grams of water for 30 seconds, small water injection around the circle to 125 grams for segments, water level drop is about to expose the powder bed, continue to inject water to 225 grams to stop water injection, and so on when the water level drop is about to expose the powder bed, remove the filter cup, (steaming starts timing) the extraction time is 1 minute 39 percent 55 ", shake fully and evenly in the tasting.

Cooking flavor: citrus, cream, fermented flavor, tea, juice-like taste, plum, high cleanliness.

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