A brief introduction to the taste of chaka Rose Summer Coffee recommended by Ethiopian Coffee

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Qianjie-Ruoxia Village chaka Coffee knowledge sharing

Rose-is a precious coffee variety with a unique jasmine aroma and bright acidity. It is often dominant in various coffee competitions and is becoming more and more expensive.

Rose seeds were first collected from the wild Kafa forest in southwestern Ethiopia in the 1930s, when people were looking for new disease-resistant coffee varieties. The name of Rosa comes from the nearby Gesha Mountain. The rose seeds were first taken to Tanzania and then to Costa Rica, where the Center for Tropical Agricultural Research (CATIE) marked it T2722. In the 1950s and 1960s, T2722 was planted in some coffee farms as a disease-resistant variety, but it was not widely cultivated because of its low yield.

The original species of Rosa coffee was found in the Kafa Forest Cup in Ethiopia, and other varieties collected in the same area can also be called Rosa. For example, in the CATIE database, T2917 and T3214 are also named Rose Summer. There is a huge genetic diversity of coffee varieties in the Kafa forest area, and the genes of these varieties may be very different.

The coffee grades of Ruoxia Village are as follows: competitive bidding, gold bid, red bid, green bid, CHAKA.

[Rose Summer Village Chaka] this bean comes from the Rose Summer Village of Bancimaji, Ethiopia. It is a rose summer mix made by the Rose Village Manor itself, which is composed of Gori Rose Summer, Rose Xia 1931 and Illubabor.

So what are the flavor characteristics of chaka coffee? Qianjie will use this coffee to make a brewing and sharing!

Gesha Village CoffeeEstate CHAKA

Guixia Village Chaka batch

Producing area: Banchi Maggie

Altitude: 1900-2100m

Varieties: Gori gesha, gesha1931 1931, Illubabor

Treatment method: sun treatment Natural

Suggested cooking method: hand filter cup: Hario V60 Water temperature: 90-92 ℃ Grinding degree: BG 6S (China Standard 20 sieve pass rate 58%) Powder-water ratio: 1:15

[cooking method] segmented extraction. 30 grams of water is steamed for 30 seconds, small water injection to 130 grams is divided into sections, when the water level is about to expose the powder bed, continue to inject water to the end of 225 grams, and remove the filter cup when the water level is about to expose the powder bed. (steaming starts) the extraction time ends in 2 minutes.

[flavor] when cooked at high temperature, the bean has an obvious caramel sweetness at the entrance, with citrus sour notes, oolong tea at the end, and obvious sweetness as a whole, while when cooked at a lower temperature, the bean smells with a hint of fermentation, with sour notes of citrus and grapefruit, creamy, chocolate and caramel flavor.

Knowledge expansion: Rosa 1931 Gesha 1931 (G31) has a variety of combinations of different forests, which is very similar to Panamanian Rosa, which is screened by observing its plant type, bean shape, order size and cup flavor.

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