The latest Evaluation and latest News of Rosa Coffee's close processing of Fine Coffee

If you want to personify the coffee, the Panamanian rose summer must be the beauty of the coffee, the heat flow agitation, filled with chic fragrance. Under the background of jazz, Sanjie, the coffee master in front of the bar, concentrated on the rosy summer. He adjusted the temperature of the water to 89.7 ℃. From 89 ℃ to 97 ℃, he almost tested the difference in brewing temperature at 0.1 ℃ intervals. ℃ is what he thinks is the most suitable for rosy summer. "the composition and aroma of Rosa are very complex and need to be treated very carefully. she is like a weak girl, and if she is not careful, she will lose her taste." As he said that, Sanjie intently picked up the metal pot full of hot water, brewing the crushed summer like a picture circle, and swinging his hands high and low. In the dripping cup with three holes, Rosa coffee was born one by one. Sanjie chose a coffee cup with a mouth as big as a baby's palm, filled it with soaked rose summer, and let me taste it with a small spoon.

Following the heart of the barista, he took a small sip. Unlike the sour and bitter coffee, Rosa Rosa shows sweet fragrance. I can't help thinking of how American food writer Mic ◇ e1eWeiss ◇ a Pi once described Rosa in her coffee book "God in the Cup": "she is like a jewel that lights up a coffee cup, fragrant as sweet papaya in syrup and mixed with fresh jasmine. Delicacy is brewing in complexity, implying the extremes of beauty. " Delicate, with the sweetness of charm, is Rose Summer.

The dense treatment of rose coffee, the so-called honey treatment (Miel Process in Spanish), refers to the process of making raw beans by sun-drying with mucous membranes. After the outer pulp of the coffee bean is removed, there will be a layer of sticky jelly. The traditional method of washing is to wash it off with clean water, but because of the limitation of water resources in some high-altitude areas, there is this way of direct drying.

The honey treatment process is vulnerable to pollution and mildew, so it needs to be closely watched throughout the process, constantly turning, and speeding up drying, so as to avoid bad fermentation flavor. Its advantage is that it can best preserve the original sweet flavor of coffee ripe fruit, making the coffee show elegant black sugar flavor and drupe flavor, while the berry flavor also supports the basic aroma of red wine, which is considered to be a very elegant product. The popularity of honey-treated coffee beans is largely due to their sweet and thick characteristics, which are very suitable for Espresso production in cafes. In recent years, more and more coffee beans are called "Miel Process", and they have also become a favorite material for international coffee contestants.

Honey treatment as an advanced coffee processing method, there is no lack of practitioners in Yunnan. But not everywhere is suitable for the production of honey beans, coffee producing areas are mostly wet and rainy, this process is very easy to make coffee beans fermented mildew, mildew taste. Because some places in the use of honey treatment but also the use of microbial natural nutrients cultivation.