Chaka in Guixia Village VS Flower Butterfly in Panama, flavor comparison, planting environment comparison.

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Water washing geisha at Chaka Manor, Rosa Village, Ethiopia

This batch uses wild geisha from Gori Gesha Forest Green Top, which is also William Bout's several trips to the southwest of Ethiopia to find the roots of geisha and believes that they are the closest to the known native species of Panamanian geisha.

William Bout also commissioned Dr. Sarada Krishnan of the Denver Botanical Garden to compare the two varieties and come to the conclusion that there must be a high degree of genetic similarity.

If the 90 + Rose Summer Manor Baru Volcano Geisha Obsidian Black is the ultimate style of full-bodied fermentation, the water-washed geisha in Rose Xia Village is a fresh and refined meek style. Scored an ultra-high 95 points in the Coffee Review rating, writing the most powerful endorsement for its ultimate flavor.

The dry fragrance is a clear bouquet of flowers, orange peel and a hint of vanilla, with charming flavors such as lemon black tea, citrus, white pomelo and honey, with soft aromas of bergamot and flowers, with peach aromas and a touch of charming matcha in the end.

Panama is a Central American country bordered by Costa Rica to the west and Colombia to the east. Anyone who knows anything about individual coffee should know that Panamanian coffee is famous in the coffee world as the geisha Geisha (the name of Rosa) in the Emerald Manor. It can be said that it is a country that strives for excellence in coffee and is rich in high-quality coffee.

Panamanian coffee is famous for the rosy summer of the Emerald Manor, which is also famous in the Boquete region of its Chiriqui province. Boquete is a town of Chiriqui in the province of Ricki, located near the border between Panama and Costa Rica, close to the famous Baru Baru volcano, with rich and fertile soil, climate and soil that are suitable for producing quality coffee.

Nowadays, there are many ways of washing, but generally speaking, the floating beans are removed after the coffee fruit is picked, then the pulp is removed, and then the coffee beans are soaked in a fermentation trough. The enzymes in the water will soften the mucus attached to the peel of the coffee beans. Natural yeast will break down the sugar in the mucus, a process called fermentation. After the fermentation is completed, move the coffee beans to the sun field to dry. In the process of drying, you need to constantly turn the coffee beans to ensure the uniformity of the drying. Finally, the shell is kept in the warehouse, and some raw bean merchants place an order before shelling and bagging. The processed coffee tastes clean, emphasizing bright and lively acidity, as well as clear fruit flavor and floral aroma.

Therefore, it is conceivable that the superiority of the flower butterfly in the variety, coupled with fine treatment, if the use of medium-shallow baking to complete the final flavor trend of this bean. You will be able to give a great affirmation to this butterfly, which has the unique aroma of rose summer, the flavor of Nanyang fruit and berry fruit, and the sweetness and smoothness of honey, very long-lasting aroma and tail.