What are the characteristics of Rose Summer in Panama Rose Manor? how to share Rose Summer Coffee?
Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)
In front of the street, Panama Rosa Coffee brewed and shared.
Rose summer, is a variety of coffee beans, originating from Ethiopia.
In recent years, Rose Xia has gained a reputation for helping contestants win championships in major international coffee competitions, and its price has doubled due to its frequent record auction prices, so it is hard to get a single bean.
Because of its low yield and good quality, Rosa has become an expensive variety of coffee, which is difficult to drink in the market.
A new variety of Geisha was discovered in Ethiopia's Rose Summer Forest in 1931 and sent to the Coffee Institute in Kenya, introduced to Uganda and Tanzania in 1936 and Costa Rica in 1953. Panama only got seeds from Costa Rica in the 1970s, and then began to grow Geisha coffee!
It can be said that this rose summer is not easy to come by. Every key word related to it is full of aristocratic flavor.
Rose summer is very picky about its growing environment, with high altitude, fertile soil, annual precipitation of 3000-3500, average annual temperature of 16-25, and accumulated temperature. The cold air stream of Panama gathers at a higher altitude through the Central Mountains from east to west, and then creates a variety of microclimates in Boquete and Volcan-Candela, which makes the Panamanian summer unique. This is called "soil", or Terroir. Refers to the climate, altitude, sunshine, soil, air humidity and water.
The appearance of rose summer raw beans is very beautiful turquoise, with a jade-like warm texture, with fresh grass, peach, berry aromas and the unique milk sweetness of oolong tea that most coffee beans do not have. it seems that aroma and taste of this kind of thing is very necessary to cooperate with association, but the light smell of tea is obvious to us.
Recommended for cooking:
Recommended cooking methods: siphon, hand flushing
Degree of grinding: 6s (BG)
Water temperature: 91 °C
V60 filter cup, 15g powder, water temperature 91-92 degrees, grinding 6s, ratio of water to powder close to 1:15
35 grams of water is steamed for 30s
Segment: water injection to 100ml cut off, slow water injection to 225ml
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