Hope Manor Rose Summer Variety GEISHA in Rose Summer Huilan producing area of Colombia

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Huilan, Colombia

Huilan Province is located in western Colombia.

The Andes formed a narrow canyon here.

Coffee grows right here on the slope.

This is also a well-known coffee producing area in Colombia.

Hope Manor (La Esperanza)

Hope Manor is located in Huila producing area.

The manor is not a coffee farm belonging to an individual or family.

Instead, it brings together several coffee farmers as a whole to sell under the name of La Esperanza.

Hope Manor is located in a forest of 1400-1650 meters above sea level.

Harvest ripe coffee beans by hand

Coffee farmers adhere to a good planting environment to control the quality of raw coffee beans.

Hope Manor has four estates (Esperanza, Las Margaritas, Cerro Azul and Potosi).

Award record

Winner of the 2007 Colombian Coffee Competition

Won the 9th, 12th and 14th places in the Colombian coffee competition in 2008 (different growers)

In November 2008, he was given a high score of 93 by American coffee guru Kenneth Davids (author of coffee review and coffee baking).

Rose summer seed GEISHA

Geisha was discovered in the forests of Ethiopia in 1931.

He was later sent to the Coffee Research Institute in Kenya.

Introduced to Uganda and Tanzania in 1936

Introduced by Costa Rica in 1953

Washing treatment

The selected coffee cherries were put into the peeling machine to remove the peel and pulp.

Put the coffee beans with residual pectin into the water and let them ferment for about 24 hours.

After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the pulp and pectin.

After washing, dry the coffee beans or dry the coffee beans with the help of a dryer to reduce the moisture content to about 12%.

Finally, the parchment of raw coffee beans is removed.

Baking degree

Shallow baking

◎ Cup Test report

The scent of jasmine and tea

Sweet orange, lime, ginger sugar

Honey, cream, oolong tea

Cooking method

Filter cup: V60 filter cup

Powder dosage: about 15g

Ratio of brewing powder to water: 1:15-1:16

Water temperature: 90-92 degrees

Degree of grinding: medium and fine grinding (sugar size)

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