A brief introduction to the flavor and taste of geisha geisha Rosa coffee beans from Pokuit, Panama.

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Qianjie-brief introduction of Panamanian Rosa Coffee

The rosy summer planted in Panama is the fastest growing in terms of production, reputation in the industry, or boutique coffee. However, many people have only heard the name "Rose Summer", but they do not know much about the specific information of this breed. So today, let's talk to you about the Panamanian rose summer variety.

The rose variety, whose birthplace is Ethiopia, is a transplanted variety. In fact, the origin of Rose Xia's name is not that it sounds like Japanese, but that the name is the name of a region. That's why it's called Rose Summer.

The rose variety was sent from Ethiopia to a Kenyan institute for research in 1931 and then introduced by Uganda and Tanzania in 1936. And finally, until the 1970s. It was only then that a man named Francis Coserassen was introduced to Panama for cultivation.

The fate of Rose Summer is actually quite bumpy, whether in Ethiopia or all the way to Panama, its fate is equally ignored. Because the planting of rose summer is more difficult, and the yield is very small. The height of the plant is much higher than that of ordinary coffee varieties, so it is difficult to pick, and many people think that the economic value is not high. So many of them are planted as shade trees, while some places are planted in many areas as wind-resistant trees.

The rose summer variety bean was not known to the world before 2004. The cultivation conditions of rose summer coffee are harsh, high altitude, comfortable temperature, abundant precipitation, fertile soil and so on. Therefore, the rose summer which does not grow under this condition can not perform well at all, so it has never shown its flavor charm.

Until 2004, in Panama's Best Coffee Raw Bean Competition, Emerald Manor showed Rose Summer Coffee to the competition judges. The flavor and taste of the show surprised everyone, and Rose Summer Coffee won the first place in the competition, and the legend officially began.

The rosy coffee grown in Pokuit has a lively acidity, and shade trees at high altitudes and primeval forests delay the growth cycle, making the flavor rich and delicate. The taste is more mellow when shrouded in clouds and mist in the mountains. Complex flavor and high sweet and sour balance.

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