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How to make rose summer coffee by hand

Published: 2024-09-20 Author: World Gafei

Last Updated: 2024/09/20, Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style) Front Street Coffee-Panama Emerald Green Label Hand Chong Share Geisha species was discovered in Ethiopia's Rose Forest in 1931 and later sent to Kenya's Coffee Research Institute. Introduced to Uganda and Tanzania 1936; Costa Rica 1953

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

Qianjie Coffee-Panamanian Jade Green hand sharing

The species of Geisha was discovered in the rose forests of Ethiopia in 1931 and was later sent to the Coffee Institute in Kenya. Introduced to Uganda and Tanzania in 1936 and introduced to Costa Rica in 1953.

Not many people have paid attention to Rose Summer all the time. Until one day, Don Pachi was originally brought to Costa Rica from GESHA, a small town in southwestern Ethiopia, and then Rosa entered Panama along the southern route. Esmeralda Esmerada Manor in Panama separated it from other varieties and won the national coffee competition, so Rosa officially entered everyone's attention.

The favorite Panamanian summer was in the 1970s, when Mr. Francico Selassie of Dong 87 Farm received seeds from CATIE in Costa Rica and began to plant them. The reason why Rosa is more valuable than gold is that the output is very low and it is necessary to participate in the bidding, so it is very difficult to get Rosa raw beans.

Of course, extremely low production is just an excuse to sell high, and what is really fascinating is that the flavor that surpasses all the coffee in the world is the most important reason why Rosa is so expensive. At present, the main rose summer is the rose summer of Panama, Colombia, Guatemala and Costa Rica, among which the flavor of Panama and Colombia is the best.

Panamanian emerald green standard 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.