What is the taste of Rosa Coffee? sharing of hand-brewing parameters of imported Rosa Coffee

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Introduction to Qianjie Coffee-Green Rose Summer

After participating in the Panamanian coffee bean cup test competition in 2004 and becoming a hit, the Panamanian Emerald Manor won the Panamanian coffee cup test competition for many years.

In 1964 Rudolph Peterson, a Swedish-American financier, retired, moved to Panama and bought the emerald estate of Poquet.

In 1973, his son Price Peterson received a doctorate in neurochemistry in the United States and returned to Poquet to help his father run the farm. After Price takes over, it divides the market into three major brands to sell according to altitude and micro-climate, cup test performance and planting varieties (Esmeralda Special,Diamond Mountain grows,Palmyra). Since 2012, Rosa has become one of the four major brands.

[Emerald Manor] consists of four farms: Ca?as Verdes, El Velo, Haramiu and Palmira. All coffee beans are sent to four farms for processing. The first farm bought by the Peterson family, the owner, was Palmira.

After years of experiments, the Emerald Manor has found that only the roses collected by coffee trees growing above 1400 meters above sea level can show the special flavor of roses.

Green label [collection batch]

? Plant 1600-1800 meters above sea level

? Micro-batch coffee beans from three different estates of Jaramillo, Quiel and Ca?as Verdes

? Although not the most advanced bidding bean, this grade of rose summer beans still have the classic flavor of Rosa coffee beans, floral, fruity, citrus sour, thick and juicy taste.

? Select the most suitable ripe coffee fruit to create a sweet, bright sour and delicious flavor.

? This grade of rose summer beans are available for washing or sun-treated raw beans.

[green label Rose Summer] has the aroma of chamomile and honeysuckle, sweet peach, citrus, lemon, bergamot, cream and honey.

Hand punch

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.

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