Panamanian Jensen Rose Summer how to make boutique coffee in summer

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Jensen Rose Summer is rarely heard of in China, because Jason Manor is mainly for domestic sales and does not export.

At this high altitude, nutrient-rich volcanic soil, abundant rainfall and suitable temperature

Jensen Manor has gradually become the second largest manor in summer production among Panamanian estates.

And 50% of the coffee trees planted in the manor are rose summer varieties, and the manor not only has its own processing plant to deal with its coffee cherries.

And make great efforts on baking in order to improve the reference of cup test results.

These efforts have improved the quality of the coffee beans of Jensen Manor, which made it the runner-up in the BOP competition.

Bean seed: Jensen Manor in Panama

Production area information: Jason Manor

Treatment: insolation

Powder: 15g

Powder / water ratio: 1:15

Filter cup: V60

Flavor description: tropical fruit conditioned mango peach sugarcane sweet honey three stages of water injection normal rinse.

According to visual observation, the quality of beans is good, the particles are full and smooth, and the size and color are uniform. Just smell the smell of beans, the fermentation taste is not too heavy, a little introverted.

The dried fragrance after grinding gives off an unexpected sweet smell of sugarcane. It turns out that some beans marked with sugarcane flavor have been drunk.

But there is no obvious feeling, the recognition of the sweet smell of sugarcane in the dry aroma of this bean is very high. After flushing, the wet aroma has a hint of tropical fruit aroma.

The entrance is clean, with soft tropical fruit tone, bright and light acidity, medium acidity and soft acidity.

When the temperature drops to medium temperature, the fruit flavor tends to be more rich and diverse, the tropical fruit taste is more solid, and the high temperature is just a light tone.

It seems that the sweetness of the medium temperature is not too abundant, so the sour quality is slightly prominent. If there is a thick sweet feeling of Sugar cane juice at this time, it should taste a lot better.

After drinking a few more mouthfuls, I still feel some sugarcane sweetness, but the sweetness is only obvious in the aroma.

There is not much sweetness in my mouth. After the low temperature, the acidity decreases slightly, and it feels like honey.

Generally speaking, this cup feels good, and the sweet sugar cane in the dried incense is the biggest windfall.

Secondly, the cleanliness of the whole process is good, and the taste from high temperature to medium temperature is good.

It would be better if the sweetness in the middle temperature zone can be enhanced more obviously. perhaps it is because I have not rushed too well, and the sweetness performance needs to be improved.

END