Panama Deborah Manor Rose Summer, Deborah Savage series project introduction.

With the development of the times, the quality of raw coffee beans and baking technology are developing rapidly at the same time. People's taste of coffee has evolved from mellow taste to exquisite flavor today. The definition of top coffee once followed that of Japan, such as Blue Mountain and Manning, with a mellow taste and was sought after by the older generation of coffee lovers. Nowadays, people's understanding of coffee tends to be clean and bright, with a juice-like sweet and sour taste. Among them, the flavor of Panamanian Rosa coffee has captivated a number of coffee lovers because of its unique sour aroma of flowers and fruits and high price.

Rosa coffee is famous, and in order to grow its own Panamanian flavor, many people go to Panama to buy land to grow Rosa coffee. Panama's top Rosa Coffee Manor is also familiar, and you can also find them on the front street coffee menu, such as Emerald Manor, Aurora Manor, Sofia Manor, Alida Manor and so on. Here, Qianjie Coffee would like to introduce Deborah, an upstart in the rosy summer of Panama.

The rose coffee variety, like many coffee varieties, originated in the Kafa forest in Ethiopia. Around 1931, an Englishman went to Ethiopia for an inspection and picked up Rosa Coffee near Mount Rosa. Rosa was then sent to the Coffee Institute in Kenya and introduced to Uganda and Tanzania in 1936. After several twists and turns, the Rosa Coffee variety crossed the Atlantic to the Institute of Tropical Agriculture (CATIE) in Costa Rica and was numbered T2722.

Subsequently, in the 1970s, the owner of Finca Don Pachi, Mr. Francesco Selassie (Francisco Serracin), introduced rose coffee varieties from CATIE, Costa Rica, for cultivation in Panama, and then shared the rose seed cultivation with other local coffee estates in Panama.

However, the reason why Rose Summer Coffee is famous can not be separated from the hard work of Daniel, the Emerald Manor. Different from the popular version of "windbreak Forest" on the Internet, the discovery of the flavor of Rosa coffee originated from the trial cultivation of Jadeite Manor.

In order to improve the quality of coffee, Emerald Manor tasted and compared and recorded the differences among hundreds of coffee varieties. After years of recording, they discovered the unique flavor of Rosa Coffee in 2003. Unlike the typical flavors of Central American coffee beans such as "caramel, nuts and chocolate", the "floral, citrus, honey and berry" flavor of Rosa coffee makes people who have tasted it bright.

Two weeks before the start of the 2004 BOP competition, Daniel selected the competition batch of rose coffee beans on the cup test table, which was recorded as "jasmine, citrus, peach, blueberry, bergamot, sugar cane" and so on. Due to the peculiar flavor of Rosa coffee, in the competition, this batch of coffee beans amazing four, won the championship of the year, the Emerald Manor Rose Summer also became famous.

In essence, the rose summer coffee tree is very delicate, the yield is rare, the branches are particularly easy to break, and more manpower is needed to take care of it. It is precisely because of such careful care that the delicate flavor of Panamanian rosy summer coffee is achieved, and so is Jamison Savage's rosy summer coffee grown by him.

Unlike many coffee farms in Panama, Deborah Manor is a coffee farm that helps others participate in competitions and help others win prizes. Contestants in major coffee competitions put Deborah's coffee beans on the list. Even though Deborah Manor has not been on the BOP stage, it has been repeatedly on the podium with the contestants of the coffee competition.

Deborah Manor is located in the fertile Volcano belt of Panama, surrounded by the tropical rain forest in the depths of the Baru volcano mountains, which is more than 1900 meters above sea level and is one of the highest coffee farms in Panama. With the blessing of the primeval forest, the temperature difference between day and night at Deborah Manor is as high as 10 degrees Celsius, with dense jungle and natural microclimate, giving coffee a strong and complex sweet and sour flavor.

Jamison Savage, the owner of Deborah Manor, a former American national and an American banker, married his present-day Panamanian wife and moved to Panama. Over the past decade, he has made up his mind to build an ideal coffee farm in Panama.

Even at the beginning, everyone was not optimistic about the idea of Savage, and he was not moved by it. Starting in 2007, he began planning the infrastructure of the entire Deborah Manor, and in 2010 began planting the first Rose Summer Coffee trees at an area of more than 1900 meters. In 2015, there was a small harvest; in 2016, there was a formal commercial harvest.

The front street mentioned earlier that Deborah Manor is one of the highest coffee estates in Panama. At such a high altitude, the temperature difference between day and night in the estate can be as high as 10 degrees Celsius. In the experience of many local coffee growers in Panama, such extreme conditions make it difficult to grow good coffee.

The reality is contrary to the experience of many coffee growers, because the extremely high altitude keeps the occurrence of coffee diseases to a minimum. Lower temperatures and large temperature differences reduce the incidence of fungi, other coffee diseases and pests and infections, allowing coffee trees to focus more on fruit growth rather than wasting valuable energy to fight diseases.

Rose, as the most picky coffee variety in the world, not only survived but also thrived in such a severe growing environment at Deborah Manor, showing a delicate, complex, unique and amazing coffee flavor.

Deborah Manor has such a different story and growing environment that Qianjie Coffee certainly won't miss such a rosy summer coffee in its pursuit of delicate coffee flavor. There is a series of Savage coffee made by the owner of Deborah Manor on the bean shelf on the front street.

Savage Coffee is a coffee project launched by Jamison Savage in the Buquet region of Panama. The project members are composed of small coffee estates and small coffee growers in the two producing areas of Buquet and Walken. The coffee of the project is collected from the project members. In order to get the coffee with the best flavor, the coffee fruits harvested in this project are all fully ripe red cherries.

Jamison, the director of the Savage Coffee Project, is a man who loves coffee deeply. apart from growing coffee, he can also know a thing or two about the post-treatment of raw coffee beans. In order to enable coffee lovers around the world to taste the most exquisite coffee flavor, Jamison has studied coffee processing and processing technology at Deborah Manor for more than a decade.

The Savage series of rosy summer coffee beans in front of the street are also operated by Jamison himself and have been injected with painstaking efforts for more than a decade, using oxygen-free sun treatment. Place the selected fresh Rosa coffee cherries in the greenhouse to dry until the raisins are shrunken, then put the partially dehydrated rose cherries into a sealed container, extract oxygen for 36 hours of dry fermentation, and finally peel and retain 100% of the pulp for fermentation.

After this treatment, the Savage series in Qianjie has a sweeter flavor, highlighting the aroma of fresh fruit and flowers.

Qianjie uses the degree of light roasting to highlight the fragrance of Panamanian rose flowers and the sweet and sour taste of fruit when baking this rose summer coffee beans in front street. Since the solubility of light roasted coffee beans is much lower than that of deep roasted coffee beans, in order to fully extract the flavor of rose summer coffee, Qianjie recommends using the following brewing parameters.

Filter cup: Hario V60

Water temperature: 91 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:16

Grinding degree: the pass rate of Chinese standard No. 20 screen is 80%.

First inject 30 grams of hot water and steam for 30 seconds, pour water from the central point and slowly circle to 130 grams, when the water level in the filter cup is about to reveal the powder bed, continue to circle water injection to 240 grams, the total extraction time is about 2 minutes.

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