What's the flavor of Rosa coffee in the village of Rosa, Ethiopia? What are Golden Standard Rose Summer Coffee beans?

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Rose Summer Coffee is the most famous coffee in Panama, while Costa Rican Rose Summer next to Panama still has its charm. In fact, Rosa coffee can be traced back to the other side of the ocean, Ethiopia, the birthplace of the ancient African Arabica. Qianjie Coffee also tested the rose summer coffee of Essex Rose Summer Village Manor, which represents the difference between the rose summer of Africa and the rose summer of America.

Qianjie Coffee Rose Summer of the Manor of Rose Summer Village, Ethiopia

Producing area: producing area of Banchi Magi, Ethiopia

Manor: Guoxia Village Manor Oma plot

Altitude: 1900-2040 m

Variety: Rosa 1931

Treatment method: sun treatment

The legendary story of the manor in Guoxia Village

In 2007, documentary director Adam Overton and photographer wife Rachel Samuel came into contact with the Gera Coffee Forest in the Banchi Maji region while shooting a documentary about Ethiopian coffee for the Ethiopian government, and in the process they came up with the idea of building their own coffee estate and brand.

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 they came to Banchi Magi, an area in southwestern Ethiopia near South Sudan, where many places are known as the village of Gesha and where primitive roses are most likely to be found.

Adam followed WillemBoot on an adventure in the forest around the manor. In a jungle magically surrounded by a thick forest, he found a variety of wild tree species, and what surprised them most was to find the wild rose summer.

Later they learned that this was the place where the rose species were first found in the Gori Gesha forest. So they collected seeds from native rose trees, screened them, and planted them in Rosa Village. They decided to build the estate here and name it Gesha Village Coffee Estate, a 475-hectare coffee farm about 12 miles from the Gori Gesha Forest.

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.

Coffee varieties in Ruoxia Village

There are three varieties in Rosa Village, named after the expedition when the coffee was discovered: Gesha1931 (Rosa 1931) and Gori Gesha (Gori Rose) and Illubabor provided by the Ethiopian Coffee Research Center.

Gesha1931 is confirmed by observing the shape of the plant, the shape and size of the beans, and its cup test that it is the closest female parent to the Panamanian summer. On the other hand, the Gori Gesha variety was collected by the owner of Rosa Village through his own expedition in 2011 from the Gori Rosa wild coffee forest, 20 kilometers from the current Rosa Village farm, and no duplicate samples have been found anywhere else.

Golden standard rose summer coffee

Ruoxia Village Manor uses a product line configuration similar to that of Jadeite Manor, which is divided into RARITIES (Gold Standard), GROWERS RESERVE (Red Standard), SINGLE-TERROIR (Green Standard) and CHAKA (Chaka).

The official name of Jinbiao Rosa is RARITIES (rare). Jinbiao accounts for only 10% 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 estate of Rosa Village is strictly divided into plots, and different coffee varieties are planted in each area. This golden rose summer comes from the Oma plot, located in the south-central part of the village, and its planting variety is Rosa 1931, which is the most similar coffee variety to the Panamanian Rosa gene.

Exquisite sun treatment of manor

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.

Roasting Analysis of Qianjie Coffee

As this batch is the coffee of the new production season in 2020, the moisture content is high, and the dehydration time will be prolonged during this period. Determine the final baking degree as medium-shallow baking to highlight the sweetness of the fruit.

Yangjia 800N, soybeans 500g: furnace temperature 175℃, firepower 130g, throttle opening 3; tempering point 1temperature 92.8℃, open throttle to 4 in 3 minutes, firepower raised to 140in 3 minutes; when furnace temperature is 152.6 ℃, bean table turns yellow, grass smell disappears completely, entering dehydration stage, wind firepower drops to 100mm. 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 until the blast starts at the ninth percussion, the throttle opens to five, and after the explosion, the development of the bread toast turns to the coffee scent, and 193.5 ℃ goes into the pot.

Coffee cup test report on Qianjie

Cooking parameters

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: hand punching fine grinding (the pass rate of No. 20 standard screen is 78%)

Water temperature: 90 degrees Celsius

The front street cooking technique: first wet the filter paper and preheat the filter cup and the coffee pot. Steam with 30 grams of water for 30 seconds, small flow circle injection to 125 grams, continue to circle water injection to 225 grams when the water level is about to be exposed, 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 minutes.

Cooking flavor: strong aroma of jasmine. Peach, apricot, candied fruit, melon, mandarin flavor, plus honey sweetness.

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