Where is the manor in Rose Summer Village? is there any difference between Rose Xia Village and Rose Xia Village? what is the variety of Rose Xia Village 1931?

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Rose summer coffee originated in Ethiopia and is famous in Panama. At present, it is a generally high-priced coffee variety.

At the top, the 2019 BOP (Best of Panama Best Panama) "King" is a green-topped rose from Elida Manor, with a transaction price of $1029 per pound, with a real-time exchange rate of about 16251.5 RMB per kilogram; the highest price for the BOP washing group is also a green-topped rose from Elida Manor, with a transaction price of $331 per pound, or 5227.6 RMB per kilogram.

By contrast, Ethiopia's Pride of Gesha Auction peaked at $119.5 per pound, or 1887.3 yuan per kilogram, in 2019.

Well, just get to know it a little bit. Rose summer as a coffee variety, the advantage is that the flavor potential is very high, the strong flower and fruit flavor of excellent rose summer beans is indeed pursued by the current coffee trend, in short, the upper limit of the variety is very high.

At the same time, Rosa is also a relatively delicate variety of coffee, it is difficult to grow high-quality Rosa coffee, as well as the part of treatment and baking, which will easily lower the quality of a bean. In short, no matter how good the variety is, we can't lag behind in other links. After all, the lower limit of coffee is about the same.

Today, I would like to talk to you about another bag of surma gesha1931 from Rose Xia Village. In fact, I drank the beans from Rose Xia Village more than once, but this producing area has written and shared with you before. At that time, it was baked from Valley Coffee, so it is true that different roasters have their own understanding and interpretation of beans for different batches of beans in the same producing area. So in the end, there will be some differences in the flavor features, which makes every attempt full of anticipation and freshness.

Rosa Village is a coffee farm in gesha, Ethiopia, made up of eight sub-farms, founded by Adam Overton in 2011, originally because in 2007, documentary director Adam Overton and photographer wife Rachel Samuel were filming a documentary about Ethiopian coffee for the Ethiopian conquest. In the process, they came into contact with the gera Coffee Forest in the Banchimagi region, giving them a new understanding of the land of Ethiopia. At the same time, he also came up with the idea of setting up his own coffee farm.

Until 2009, they were lucky to meet the famous mule owner Willem Boot, and their ideas coincided with each other, and they had an opportunity to return to Ethiopia to find the birthplace of Rose Summer. They came to Banchi Maji (southwest of Ethiopia near Sudan), where there are actually many places known as Rosa Village. They found the place where Rosa was first found in Gori Gesha Forest, so they collected seeds from native Rosa trees, screened them and planted them in Rosa Village, and decided to build the estate here and name it gesha village coffee estate, a 475-hectare coffee farm about 12 miles from Gori Gesha Forest.

Ruoxia Village, with a total area of 471ha, has been gradually expanding its planting area since 2011. by 2017, it has a planting area of about 320ha, which is one of the Rosa Manor with the largest area of zui in the world. In order to better manage and polish the coffee flavor, the manor of Rose Xia Village is divided into 8 regions, and each batch is re-numbered on this basis.

And the beans of the more famous surma plot are also "liked" by many domestic and foreign roasters, one after another to deduce their own style of the bean flavor here. As early as last October, at the Hangzhou Coffee Festival, I had the honor to drink the beans from this plot of valley coffee baked products, and then the black sheep baked products that I would like to share with you today are also surma gesha1931.

This bean was delivered immediately after baking, so the baking time was July 13. The first time I opened the bag to drink this bean was July 15, that is, two days after baking. To be honest, I began to feel that the flavor was not very malleable and the flavor line was very short. But with this packet of beans delayed to drink, it can be said that there will be a change in flavor every day. It can also be regarded as a better one when I just baked the beans and began to show them one after another. I also cooked them to the little friends around me, and everyone thought that the flavor was very soft and comfortable, accompanied by a taste of tea.

In fact, as far as beans are concerned, I am not a high-profile theorist of "bean cultivation period". I do not reject this argument, but I do not think I have to wait until that time to drink it. In fact, even if the fresh baking starts cooking immediately, the flavor can be shown by adjusting the parameters. Of course, there are even some beans that need to be placed for more than a month, so that the flavor you perceive can be brought into better play. So also look at the bean treatment, the characteristics of the beans and the way of baking. So taking a bean from the initial flavor after baking to the end of a bag of beans may be like the growth of a baby, and you will almost feel that it changes from day to day. I feel the same way about this bag of rosy summer.

First of all, the dry incense is very hot for the first time, but the aroma is a little strong, and even after grinding, it will feel a little too strong, but as two or three days go by and you grind again, the aroma will be diffuse, no longer directly into the nose, it will be softer and longer, with a pleasant fruity smell, accompanied by a hint of sweetness. However, it is worth mentioning that, whether it is the black sheep or the last valley, the beans baked in this area have more silver skins. In the actual cooking process, I feel that the impact on the flavor is not very great, and there is no obvious astringency. It should be decided by this bean in the raw bean processing link, so if you are a person who cares a lot about silver skin, then maybe you should think twice about this bean.

In the steaming process, I think it emits a kind of sour aroma similar to lemon or plum, with a very fresh fruit feeling and a more transparent smell, but in the early stage, I will completely wait until 30 seconds for steaming, basically no bubbling, and the breath tends to be soft, and then the second stage of cooking, but at the beginning, I will feel that the aroma is a little messy, that is, mixed fruits are together, and then I gradually feel smooth after several times of cooking. It is a more prominent fresh fruit tone.

After brewing and cooking, I will first think that it is a cup of fresh juice, but in fact, it will be very soft at first, and then it will be a kind of tea feeling, that kind of light black tea feeling is very comfortable, and the sweet taste is also good, and the final note is a sweeter feeling. So it is regarded as a cup of fresh fruit entrance, and then over to a kind of tea feeling, that kind of body is not thick, so the biggest perception of the whole cup is soft and comfortable, sweet long, is a very durable rose summer, may not be so amazing, but you can feel the excessive flavor line and the soft feeling of the second half, which makes a cup of coffee taste more palatable.

Most of the time, our understanding of rose summer seems to think that it should be the existence of the fragrance of flowers, but in fact, those seemingly plain rose summers also have some characteristics, first of all, for a very fresh baked bean, there is no sense of smoke or unpleasant smell in the process, the whole bean is very resistant to cooking, almost every time can get a consistent sense of flavor. And it is easier to cook several times to capture the flavor, but over time, so that the flavor becomes longer, longer aftertaste, the first few cooking will really feel a little short.

Own

In the bean evaluation and sharing module in the second half of the year, I will focus on finding bakers in China, and will also focus on this, so the sharing of overseas beans will come to an end in the second half of the year and return to ourselves. Only in this way can I feel more about the current baking level in China, and also pass on some great and high-quality roasters beans to more people through their own perspective, which is also a mode of exploring stores. Even if I haven't arrived at the store yet, I still have to drink beans first. , let's look forward to it together. I hope I can drink more delicious coffee in the second half of the year.

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