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Introduction of Panamanian Rosa Coffee Flavor description

Published: 2024-09-20 Author: World Gafei
Last Updated: 2024/09/20, Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) front street-Rosa coffee hand introduction as a novice hand brew, it is difficult to accurately control the best brewing way of each kind of coffee beans, grinding degree, water temperature, water speed, water powder ratio. Often need to adjust repeatedly

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

Qianjie-Guixia Coffee Hand Chong Introduction

As a beginner, it is difficult to accurately control the best brewing method for each coffee bean, grinding degree, water temperature, water speed, water powder ratio... It often requires repeated adjustments. But there is a kind of bean, how to brew all good drink, high temperature low, water more water less have their own flavor, is-Geisha (Geisha). The rose summer forest native to Ethiopia in Africa is sometimes called "geisha coffee" because of its pronunciation similar to the Japanese word "geisha."

Panama La Esmeralda won the 2004 Panama Coffee Cup Test for many years after winning the 2004 Panama Coffee Cup Test. 1964 Swedish American financier Rudolph. Rudolph A.Peterson retired, moved to Panama, and bought the Emerald Estate in Bouquete, which was dominated by dairy farming.

Rudolph bought Hacienda La Esmeralda only for vacation and later retirement. He should not have expected that this estate would become world-famous and even become a representative of Panama's boutique coffee estate.

The altitude requirement is also high. The high altitude of more than 1500 meters can show the unique flavor of this coffee bean. However, there is too little land suitable for planting coffee trees at high altitude, which further reduces the possibility of mass production of rose summer.

V60 filter cup, 15g powder, water temperature 90 degrees, grinding BG-6S water powder ratio 1;15

Flavor: Fresh, fruity, smooth fragrance, slightly sour, licorice citrus fragrance, sweet and delicious compound fruit, honey flavor, aroma of a strong sense of hierarchy, there is a thick fruit juice feeling, sweet obvious.

Steaming 30g of water for 30s, filling water in the second stage to 125g, cutting off water, when the water level drops, the powder bed will be exposed, slowly filling water to 225g, when the water level drops, the powder bed will be exposed, removing the filter cup, the total time is 2 minutes 00 seconds

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