Characteristics of Colombian Rosa coffee taste of Rosa coffee flavor quality of Rosa coffee

Geisha is an Arabica coffee variety from Geisha Mountain in southwestern Ethiopia, which is transliterated as "Geisha". Because the Japanese pronunciation of "geisha" is similar to Geisha, Geisha is called "Geisha" coffee in Japan. I think it is easier to communicate with foreign countries by transliteration of "Gaixia" in Chinese.

According to the Panamanian Emerald Manor website, "Gaisha" coffee seeds were taken from Geisha Mountain (Mount Gaisha) in southwestern Ethiopia in 1931, transplanted to Kenya in 1931, replanted in Tanzania in 1936 and introduced to Costa Rica in 1953. It is unknown when they will be introduced to Jaramillo Manor in Panama. After the Price Peterson family, who only knew the Emerald Farm (Hacienda La Esmeralda) of Panama, bought the Galamie Manor in 1996, they found that the coffee flavor on the edge of the estate was unique, so they took part in the 2004 Panama "COE" competition, never wanted to become famous, and won awards almost every year since. Later, it was identified that the variety originated from Ethiopia's "Gaixia Mountain", so it was called "Gaixia" coffee. Panamanian Gesha coffee sold for a sky-high price of nearly $290 per kilogram.

The Herrera family of Hope Farm in Colombia introduced Gesha coffee from the Emerald Manor of Panama in 2007. Although it failed at first, after years of hard work, it won the first prize in the COTY-Coffees of the Year held by the American Fine Coffee Association in Houston in April 2011. for details, see the American Fine Coffee Association 2011 Global Best Coffee Competition.

David Piza C, who majored in industrial engineering from the University of Los Angeles at Bogota, is a professional coffee cup tester and judge of the barista competition in Colombia. He came to China in August this year and brought a number of high-quality manor boutique coffee, including Colombia's Geisha. The author bakes the coffee according to the raw bean information provided by Pei Daxing and the expected baking curve in his mind. To the surprise of everyone present, compared with the samples brought by Pei Daxing, there is almost no difference between the samples baked by the author and Pei Daxing (before the author baked, Pei Daxing did not take out the samples they had been thinking about baking in Colombia).