Different methods of washing and drying honey in Rose Xia Village | Red Standard Gold Standard Coffee beans in Rose Xia Village have a special flavor and taste.

What kind of coffee can be rich in layers and perfectly match the aroma of flowers and fruit?

Let's first take a look at the brief introduction of this bean:

Batch GVA.RSV.1a:Oma Gesha 1931

Caption: fermented honey this batch of coffee is produced by mossto anaerobic fermentation in cooperation with friends of Santuario Project, Colombia. Pulp coffee beans are fermented in fresh fruit juices from compressed coffee beans, which contain pulp and skin enzymes. After fermentation, the coffee beans were dried in the shade of an African viaduct bed for 25 days.

Weight: 132.28 lb

Score: 92.67

Cup test: extraordinary olfactory quality characterized by coffee flowers, jasmine flowers and roses. Multiple layers of sweetness of brown sugar, pineapple and cantaloupe. The flavor of peach, nectarine and hibiscus. Silky taste and lingering floral aftertaste.

Harvest date: 12 Universe 24 Universe 2020

Variety: Rosa 1931

I believe everyone should know that the answer is Rose Summer. Geisha, grown in many parts of the world, is the new king of boutique coffee. Among them, Panama, Guatemala, Colombia and other Latin American countries have relatively high quality and high prices. The hot Panamanian summer of recent years was actually introduced to Kenya from the southwest of Ethiopia in 1931, via Tanzania and Costa Rica, and was transplanted to Panama in the 1960s.

What are the different ways to deal with Rose Summer in Rose Summer Village? Let's have a look together.

Washing:

In this process, a mechanical adhesive is used to remove the slime from the coffee fruit. The coffee is then fully wet fermented, soaked for 12 to 36 hours, and then the channel is cleaned. The coffee is then dried in a cool place for two to three days until it reaches 30% moisture, and then dried to 11% moisture in an African viaduct. In this process, the coffee takes a total of 12 to 19 days to dry.

The sun:

In the process, the coffee is dried and the whole fruit is intact and placed on a raised bed in Africa, a thin layer. Use a parabolic plastic cover at night to increase the flow of coffee. Coffee takes a total of 18 to 30 days to dry in the natural process.

There is a sunlit red sign in Rose Summer Village on the front street, and the flavor of his rose tea and lemon taffy is inextricable.

Similarly, Jinbiao Rosa has the aroma of fermented wine, as well as the sour and sweet feelings of sweet orange, strawberry and honey.

Honey treatment:

In this type of processing, the skin of fresh cherries is physically removed by a pulper without adding water, just like a complete washing process. After beating, the coffee goes around the adhesive to retain its mucus. Then dry the coffee until the moisture content reaches 11%.