Colombia rose summer flavor introduction

In 2004, the Emerald Manor La Esmeralda sent the rose summer coffee beans to participate in the Panamanian raw bean competition BOP, the cup test showed rich, complex and unique flavor, and won the championship with excellent results. From then on, Rosa became popular in the boutique coffee market. The price of rose summer coffee remains high, so let's talk about why rose summer is so expensive in this article.

The Origin of Rosa Coffee

After the rose coffee Geisha became famous in Panama, it was identified by experts that the rose summer variety came from Mount Rosa in southwestern Ethiopia in Africa. According to records, roses were found in the Rose Summer Forest in 1931 and sent to the neighboring Kenyan Coffee Institute, introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953. Until 1970, in order to improve the genetic diversity and disease resistance of Panamanian coffee, Mr. Tang Patch distributed rose summer seeds from CATIE, a coffee research institute in Costa Rica, and brought them back to a coffee estate in Panama to start growing.

In the early stage, because of its weak disease resistance and very low yield, Rosa was not taken seriously by the manor owner at all, but was used as a windbreak tree. It was not until 1998, when Daniel Peterson, the third-generation owner of the Emerald Manor, discovered what was special about the rose coffee trees and transplanted them to higher elevations, which began mass production in 2004. Daniel, who knows how to measure the cup, discovered the uniqueness of the flavor of Rosa coffee. After consulting many experts, I decided to take Rose Summer to the Best Panamanian BOP, and beat a number of high-quality varieties to win the championship of the year.

Rosa rosewood planting environment

Rose summer coffee is very picky about the growing environment, requires high altitude, clouds or plant shade, can not be directly exposed, but also has fertile soil. The higher the altitude is, the longer the ripening time of coffee fruit is, and the more complex and unique flavor performance is. Unlike other coffee varieties, the foliar system of Rosa coffee tree is very thin, that is to say, the efficiency of photosynthesis is very low, the root is still very fragile, and the absorption of water and nutrients is very slow, so the yield of coffee is very low. coupled with the high altitude growth environment, the fruit ripens later. The fruit yield of a rose summer coffee tree is only half that of the Kaddura variety, which is one of the reasons why rose summer is so valuable.

The Pokuit producing area in Panama has a unique rose summer planting environment, with fertile soil from the Baru volcano, a unique microclimate formed by high-altitude landforms, frequent cloud cover on the mountains, moist days, cool nights and abundant rainfall. It is very suitable for the growth of rosy summer coffee.

Treatment mode

Rosy summer coffee cherries need to be harvested by hand at the most suitable maturity, and fresh coffee raw beans are required to be processed immediately, and the time control should be very precise. At this time, it is a great test of the professional ability of the landowners and workers, it is necessary to judge the best maturity of coffee fruit and the strict control of raw bean processing.

In the rosy summer of sun treatment, the manor workers will first screen the mature coffee cherries, screen the defective beans, and evenly lay them in the courtyard for 3-5 days, about 8 hours a day, requiring manual regular turning to avoid excessive fermentation at high temperature. For different weather and sites, when the coffee fruit reaches sufficient dryness, it is rotated in a special drying machine for 72 hours, which can maintain uniform drying and prevent heavy fermentation from producing negative flavor. After the drying is finished, the pulp shell is removed by machine. Each step needs to be strictly controlled in order to ensure the quality of Rosa coffee bean batches.

Jadeite Manor in Rose Summer

When it comes to rosy summer coffee, Qianjie has to mention the famous jadeite manor. The jadeite manor is not only the discoverer of the rose summer flavor, but also the promoter of the rose summer.

Emerald Manor La Esmeralda is a Pamela farm bought by American banker Rudolph Rudolph A. Peterson after retiring in 1964, initially mainly in the dairy business, and then his son Price resigned as a doctor to help his father run it. Kaddura and Kaduai varieties of coffee trees were introduced in 1987, and the farm was named Jade Manor. In 1994, a washing processing plant was set up to formally start coffee production.

After the early jadeite manor acquired the Haramiyo estate with a superior environment, it was found that the flavor of Rose summer was unique, so it began to cup test other areas of the park and divide the planted plots according to the elevation. There are now we often hear the red mark, green mark, blue mark.

At present, Jade Manor has three sub-estates: El Velo Veil Manor, Caas Verdes Manor Kannas Vidis, and Jaramillo Manor Haramillo. The boutique batch of Rosa Coffee comes from the plots of Haramillo Jaramillo and Cannes Vidis Caas Verdess, and many of the bidding lots come from the plots of Cannes Vidis. The red sign of the Emerald Manor on the front street is from the Mario plot Mario in Cannes Vidis.

Qianjie Coffee: red rose summer coffee beans

Producing area: Pokuit producing area

Manor: Emerald Manor Kannas Viders

Altitude: 1700 + m

Variety: Rose summer

Treatment: sun treatment

Flavor: lemon, honey, berries, orange peel, mango, cream, citrus

Under the low altitude planting environment, the flavor of rose summer shows jasmine and citrus flavor. After cup test and comparison, Daniel, the manor owner, transplants the rose summer coffee tree to a higher altitude and divides it into different planting plots. Each batch of different plots is recorded by cup test, so that the buyer can trace back to the origin of the coffee batch. The rose summer coffee at high altitude is more challenging, and the Emerald Manor needs to take more careful care of each coffee tree, which makes the performance of the rose summer coffee better and the flavor level more complex. with a strong floral aroma, citrus, peach, bergamot outstanding flavor, from the original unknown waist to the representative of high-end boutique coffee. Qianjie believes that the excellence of Rose Summer Coffee is inseparable from the efforts and strict quality control of the Jade Manor owner for many years.

Hand punch reference

As Qianjie takes into account the different planting environment of different rose summer batches, the roaster will make corresponding adjustments according to the characteristics of coffee beans, but the main baking direction is to highlight the flower aroma and fruit acidity of rose summer, using medium-light roasting.

In general, when cooking hard beans at high altitude, the flavor tends to be sour, and shallow roasting does not change the internal structure of coffee beans, so higher water temperature and finer grindness are needed for cooking, so that more aromatic substances are excited.

For coffee with such a complex aroma as Rosa, in order to better present its flavor and taste, Qianjie suggests choosing fresh coffee beans. The coffee sold in Qianjie is freshly baked within 5 days. Qianjie knows the importance of the freshness of coffee, so it is hoped that the coffee beans received by guests are the best flavor period and can be brewed and drunk directly.

For brewing, the coffee is extracted in stages in the front street, grinded and poured into the filter paper, 30g of water is injected into the center and steamed for 30 seconds, pay attention to the smooth circle of the small water flow from the inside to the outside, 95g water is injected into the second stage, and 100g is injected into the third stage when the coffee liquid is almost finished. take the filter cup until all the coffee has been filtered. The time is about 2 minutes, with an error of about 10 seconds.

Red-marked batches of sun roses can smell strong jasmine aromas after grinding, with mangoes, berries and tropical fruits in the mouth, smooth as cream, honey-like sweetness, and mouth full of flowers and fruit tea finish.