Know what is Rose Xia and how to highlight the flavor.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Rosa coffee is the original species of Arabica, particularly picky about the growing environment, requiring high altitude, cloud shade, fertile soil and enough accumulated temperature.

1931: a team of botanists visited southwestern Ethiopia and discovered rose beans near the village of Geisha. They brought Geisha seeds to Kenya and planted them in nurseries.

1936: Geisha seeds spread to Uganda and Tanzania.

1953: CATIE, a Costa Rican research institute, obtains some Geisha seeds from Tanzania for research.

1960: Pachi Serracin, the old owner of Don Patch Manor in Panama, brings Rose Summer to Panama from Costa Rica. Later, the Emerald Manor in Panama separated it from other varieties and won the national coffee competition.

Qianjie Coffee Rose Summer hand to share

Parameters: 15g powder, V60 filter cup, water temperature 90 ℃, ratio of powder to water 1:15, grinding degree BG 5R (Chinese standard No. 20 sieve pass rate 58%).

Technique: steam 30 grams of water for 30 seconds, quickly inject water to 125 grams of water, continue to inject water to 227 grams when the water level is about to expose the powder bed, remove the filter cup when the powder bed is about to be exposed, and the extraction time is about two minutes.

[green label Rose Summer] it smells sour citrus and sweet brown sugar, with citrus, lime and bergamot flavors in the mouth, cocoa and cream in the middle, green tea and honey at the end, and long-lasting brown sugar. The finish is chrysanthemum and a hint of honeysuckle.

[Columbia Rose Summer] it smells full of tea, with obvious sweetness of sucrose and licorice in the mouth, with a hint of sour notes of citrus and lemon, and a hint of jasmine, with oolong tea at the end and a hint of honey green tea in the aftertaste. Huigan has sweet and sour orange.

END