Rose summer coffee beans how to brew good drink rose summer hand brewing method tutorial grinding temperature ratio parameter requirements

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"Rose summer coffee beans sound so expensive." I believe that when many friends hear Rosa coffee beans for the first time, they will more or less feel that this coffee bean is different from other coffee beans, and many friends will kneel down when they see the price of Rosa coffee. Haha, it's not so exaggerated! Although its price is a little higher than that of many coffee beans, not every rose summer coffee bean is so expensive. There are still many people-friendly rose summer coffee. Let's talk about the front street coffee in this article. Why is the price of rose summer coffee generally on the high side? what's so good about this variety of coffee beans?

After winning the best Panamanian raw bean competition in 2004, the rose summer coffee variety was called Deep-Fried Chicken in the future boutique coffee industry. Now, 18 years have passed, the rose summer coffee variety is still a very promising potential stock in many coffee producing areas and estates, so in addition to Panama, there are many countries that grow coffee try to introduce rose summer varieties to grow. But it so happens that this kind of coffee tree is very "picky" about the environment, so it's "too good" to it, no! The altitude is not enough, nor can it! It is precisely because of its "difficult to serve" that many coffee-growing countries have encountered many hurdles in the process of cultivation and cultivation, so that the rose summer coffee from many areas is not as delicate as the rose summer coffee grown in Panama.

Why does Rosa coffee grown in Panama taste better than other regions? Although the variety of coffee determines the basic flavor of a cup of coffee, it is a crop after all, which will be affected by climate, soil, altitude, environment and other factors. Just like an apple of the same variety, there will be a significant difference in taste between the apples planted in Northeast China and those planted in Xinjiang. Like the varieties of Rosa Coffee, various factors in Panama make Rosa Coffee beans form delicate and elegant acidity and obvious floral aroma, and it is precisely because of this flavor that Panamanian Rose Summer Coffee is popular all over the world.

Just as all coffee originated in Ethiopia, the rose summer variety was found in the rose summer forest of Ethiopia in 1931. Rosa was then sent to the Coffee Institute in Kenya, introduced to Uganda and Tanzania in 1936, Costa Rica in 1953 and Panama in 1970.

At first, not many people paid much attention to rose summer, because of its low yield, high plant and difficult to pick, it was far less popular than the Kaddura Kaduai variety, and it was often regarded as a windbreak tree of other varieties in Panama, until the Panamanian Emerald Manor (Panama Geisha Hacienda La Esmeralda) separated it from other varieties in 2003 and became the champion of the BOP competition in 2004. The rose summer variety officially entered everyone's line of sight.

Although it is the Panamanian Jade Manor that makes Rosa Coffee famous, it is unknown that any Panamanian Emerald Manor grows Rose Summer. Other producing areas and estates in Panama can grow excellent Rose Summer Coffee, such as Alida Manor, 90 + Manor, Sofia Manor, Nugo Manor, etc. These estates all produce Rosa Coffee with excellent flavor, and the Rosa Coffee beans grown in these estates are all ranked first in the BOP (Best Panamanian Bean Competition).

Why is Panama so suitable for growing Rosa coffee beans? Panama is bordered by the Caribbean Sea to the east, the Pacific Ocean to the west, Costa Rica to the north and Colombia to the south-it is an important isthmus connecting North and South America. The Republic of Panama has a tropical maritime climate near the equator, humid during the day and cool at night, with an average annual temperature of 23-27 C °and an average annual precipitation of 1500 to 2500 mm. The whole year is divided into two seasons: drought and rain, and the harvest season is from November to March of the following year.

Such a climate results in a large temperature difference between day and night, which provides excellent conditions for coffee growth (large temperature difference, slow growth and accumulation of more nutrients), and adequate rainfall also helps coffee grow. on the other hand, the distinct drought seasons help Panamanian coffee to carry out sun treatment, and rich water resources is one of the reasons why Panamanian coffee is mainly washed. Cold air flows through the Central Mountains and converges at more than 1900 meters, resulting in a variety of microclimates in the Boquete and Volc á n-Candela regions, making these two producing areas the main producers of Panamanian boutique coffee. The above mentioned estates that can produce excellent flavor are located in the Poquet / Walken area, and most of these estates grow rosy summer coffee at a high altitude of 1400-2000m.

Seeing here, I believe you all know why Rose Summer Coffee can be so agreeable, and its elegant flavor can make people unforgettable after drinking it once. In addition to the exquisite flavor, because of the variety, the fruiting rate of Rosa coffee is not as high as that of other varieties, which is so-called scarcity. In addition, it can win prizes in many coffee raw bean competitions, coffee roasting competitions and coffee brewing competitions. Naturally, its price will vary according to the manor / region where it is produced.

How should such elegant Panamanian Rosa coffee beans be washed and tasted? The rose beans sold in Qianjie Coffee are lightly roasted to retain their high acidity and elegant aroma. Coffee beans grown at high altitude are generally hard, so you can use medium-fine grinding and hot mountain spring water when brewing.

Qianjie Coffee in the daily brewing of Rosa coffee, will use the coffee filter cup and brewing parameters: V60 filter cup, 15g coffee, 1:15 powder water ratio, 91 degrees Celsius Farmer Spring water, coffee powder particles are fine sugar size (medium fineness / China 20 standard screen screening rate of 80%)

Three-stage cooking technique: start timing, the first injection to 30g of water, 30 seconds of steaming; then start the second small amount of water round injection with water to 125g, wait for the powder bed water to half and then water injection, and then continue to small water circle injection to 225g, after all the drip filtration is finished, the total extraction time is about 2 minutes 10 seconds-2 minutes 20 seconds.

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