How are the rosy coffee beans? Evaluation of solarization flavor of Rosa rosacea by special treatment.
Panamanian Rosa Coffee Bean Deborah Manor Savage anaerobic fermented Sun Coffee beans
Panama's Rose Summer Coffee has always attracted everyone's attention. In the 2004 BOP Competition, Rose Summer Coffee became very popular, while in the following several years' Bean Competition, Rose Summer Coffee almost won the championship and created a champion manor. Panamanian rose summer will show exquisite floral, citrus, honey flavor. The Pokuit producing area has unique volcanic fertile soil, sufficient moisture, regular rainfall, dense vegetation and cloud cover, nourishing coffee trees and producing high-quality coffee beans with rich flavor. The Emerald Manor is also located in this producing area. On the other hand, the Walken producing area, which is adjacent to the Bokui special area, has fewer producing areas that have grown high-quality rose summer coffee in recent years.
Panama Deborah Savage
Country of origin: Panama
Producing area: Walken
Altitude: 2000-2350m
Variety: rose summer seed
Treatment method: oxygen-free sun treatment
Boutique Rose Summer Manor-Deborah
Nestled in the high mountains of Mount Chiriki, Deborah Manor is one of the highest and most remote coffee farms in Panama, where night temperatures can drop to 10 ℃. Extreme elevations and lower temperatures slow down the metabolism of trees. These temperatures up to 10 ℃ allow trees to push more sugar into cherries during production. In addition, Deborah Manor has an ideal rainfall of 2200 millimeters per year.
Savage positions himself as one of the most mature coffee producers in the world, so he not only deals with coffee beans grown on his own estate, but also buys high-quality coffee beans around Deborah Manor. Plus the coffee processing technology of Deborah Manor.
Coffee processing method
This rose summer coffee uses a special anaerobic fermentation sun treatment, the owner of this batch of rose summer coffee beans is purchased in an area of 2000-2350 meters, so the raw beans are of high quality. First, the freshly picked coffee fruit was dried like raisins in the greenhouse, then put into a sealed container to extract oxygen for dry fermentation for 36 hours, and then peeled and retained 100% pulp for fermentation. The coffee treated in this way has an extremely sweet flavor, highlighting the aromas of fresh fruit and flowers.
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