What is the flavor of Panamanian coffee beans? description of the taste of Panamanian Rosa

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

Qianjie-introduction to Panamanian Rosa Coffee

The Geisha variety was discovered in the Rosa Forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya. In the long years, it was like a veiled aristocrat dormant in silence, wandering with Tanzania, Costa Rica and Panama, and waiting for almost half a century before it became a blockbuster. The long time did not erase the precious of the rosy summer. It beat the victorious army Bourbon, Kaddura, Kaduai, Tibica and other varieties, and won the first prize of the Panama National Treasure Bean Cup Test Competition in 2005, 2006 and 2007.

In 2007, the International famous Bean Cup Test sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at US $130 per pound, setting a record for the highest price in the history of competition beans. Rosa, a member of the Tibika family, became famous more than 70 years after leaving Ethiopia. This is a counterattack of the king, lonely waiting finally in exchange for the most gorgeous bloom.

Rosa coffee raw beans have a jade-like warm texture, have a very beautiful blue-green color, smell fresh grass, peach, berry and oolong tea sweet smell that most coffee beans do not have, but the light tea fragrance is also intriguing. Roasted Rosa coffee beans have fresh lemon and citrus aromas and sweet honey cream flavors.

The aroma of flowers and the intense sweetness of tropical fruits; these are the consistent characteristics of Rosa Coffee. With proper baking, they feel like sipping the fragrance of a bouquet of flowers.

Dry aroma: rose has bright dry aromas, with aromas of rose and jasmine, fresh aromas of pomelo and citrus, nutty when shallow baked; aromas of flowers such as magnolia and tulips, milk tea, black sugar and more advanced champagne.

Wet fragrance: also has the wet aroma of orange flavor, but also the emergence of more floral fragrance. In terms of taste, the early stage is slightly mild and subtle compared with the bright dry aroma, full-bodied caramel flavor, after cooling a little, the flower and fruit aroma gradually increases with the drop of temperature, (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, apricot, cherry, hint of pine, vanilla, rose gradually fade, finally lemon flavor can be derived) the cold fragrance is excellent. The sweetness of the aftertaste, especially in the case of light roasting, is a test of the brightness of this coffee.

Sipping: rich Lishan special tea flavor, good oil quality, with the astringency of high-grade liquor, the lower the temperature, the more delicate the acidity, but instantly into a delicate and smooth Body filled in the mouth. The sweetness and spice of the candy echoes, accompanied by the aroma of flowers, with a lingering floral finish, sweet fruit and body.

In short: Qianjie is a coffee research hall, happy to share the knowledge about coffee with you, we share unreservedly just to make more friends fall in love with coffee, and there will be three low-discount coffee activities every month. The reason is that Qianjie wants to make more friends drink the best coffee at the lowest price, which has been Qianjie's tenet for 6 years!

END