Rose Summer Coffee or Blue Mountain Coffee Which is better Panama Rose Summer Coffee Bean Flavor Taste Characteristics

In the past, when it comes to the best coffee in the world, the first thing that comes to mind is Blue Mountain Coffee, but now, when it comes to the ceiling of coffee, it is usually inseparable from one variety-Rose Summer. So, which tastes better, Blue Mountain or Rose Summer? In the view of Qianjie, radish and green vegetables have their own preferences, some people like the balanced taste of Blue Mountain coffee, others like the complex and diverse aromas of flowers and fruits in Rose Summer, it is best to find what they like. If you want to know more, you might as well listen carefully to the introduction under the front street.

Let's first meet what is Blue Mountain Coffee?

Blue Mountain Coffee was once known as Herm è s. Authentic Blue Mountain can make people taste rich, dense, long-lasting chocolate and roasted hazelnut aromas. at the same time, it has a sour, sweet, bitter, fragrant and mellow taste. Qianjie believes that Blue Mountain Coffee has such a high reputation without the careful management and strict grading of Jamaican growers. The Blue Mountains of Jamaica have unique local conditions, and the combination of various factors makes it a perfect space for growing coffee. But coffee as a crop, variety, altitude, picking, post-treatment will affect the final aroma.

Jamaica Coffee Industry Authority (CIB) officially divided the area, growing Blue Mountain Coffee in the forest area at an altitude of about 910 to 1700m above sea level can be called the true sense of "Jamaican Blue Mountain Coffee". Iron pickup needs to be planted at high altitude, the flavor performance is more prominent, coupled with the poor disease resistance of iron pickup varieties, very easy to get infected, coupled with the low fruit yield of a single plant, so it needs to put more manpower to take good care of it. In addition, the terrain at the high elevation of the Blue Mountains is uneven, and it is very difficult to manage and pick, so there is a high demand for the proficiency of the harvester, which further affects the production. In recent years, less than 15% of the coffee beans produced in Jamaica can be labeled as Blue Mountain Coffee, about 900 tons.

I believe many friends have heard the rumor that "the authentic Blue Mountain Coffee has been monopolized by Japan", which is not groundless. UCC is a Japanese coffee company, formerly known as Ushima Coffee Co., Ltd., which opened a farm to operate the Blue Mountain Coffee project in Jamaica in 1981. Jamaica promised to sell 90% of the Blue Mountain coffee quota to Japan, coupled with the strong promotion of Blue Mountain in Japan, so it is difficult to get Blue Mountain prices. Today, with the vigorous development of coffee culture, it is not difficult to drink a cup of Blue Mountain Coffee. In Qianjie, you can drink a cup of Blue Mountain No.1 hand-made black coffee for 60 yuan.

The so-called Blue Mountain one is the highest grade blue mountain raw bean batch in Jamaica. Lanshan No.1 must meet the specification of more than 17 mesh, the defect rate is less than 3%, the moisture content is about 13%, and the cup test shows rich coffee aroma, smooth, balanced taste, low weak acidity and lasting return. The home-baked Blue Mountain No. 1 coffee on Front Street is produced by Clifton Manor in Jamaica and is washed. Qianjie also has a certificate of quality issued by the Jamaican Coffee Bureau, an authorized sales certificate issued by the Blue Mountain Coffee manufacturer, and a certificate of origin of Jamaican Blue Mountain Coffee. Oak barrels containing Blue Mountain beans are also displayed in the Dongshankou store.

What are the characteristics of Rosa coffee?

Rosa Geisha, the most well-known coffee variety since the popularity of boutique coffee era, has become a high-quality bean species sought after by coffee people all over the world because of its unique orange flavor.

Compared with other Arabica varieties, the rose variety not only has low fruit yield, but also has a particularly fragile plant, and is also very picky about the growing environment. It needs high altitude, fertile soil, clouds or plant shade, not direct exposure. The foliar system of Rosa coffee tree is very thin, the photosynthetic efficiency will be very low, the root of the tree is still very fragile, and the absorption of water and nutrients is very slow, so the yield of coffee is very small, coupled with the growth environment at high altitude, the fruit ripens later. A rose summer coffee tree produces only half as much fruit as other Arabica varieties, which is one of the reasons why rose summer is so valuable.

Although various producing areas around the world are scrambling to introduce rose summer, hoping to produce the "ceiling of the coffee world", Qianjie believes that the Panamanian region's rose summer flavor is the most representative. Thanks to the unique local conditions here, Rosa Coffee absorbs full essence and transforms into elegant flowers and fruits to reconcile the changeable acidity. Among the rosy summer coffee beans baked on Qianjie Street, like the familiar Emerald Manor and Arida Manor, all come from the Pokuit producing area. Qianjie believes that Panama is a famous place for rosy summer, and the rosy summer coffee produced by mature planting techniques and processing techniques is still a guarantee for the industry, so Qianjie launched a rosy summer coffee from Pokuit, which is treated with water. I hope you can have a taste of the classic rosy summer flavor.

As one of the most traditional methods of raw bean treatment, water washing not only makes the quality of coffee production more stable, but also makes Rosa Rosa more clean and fresh. After baking, Qianjie feels the elegant white flower aroma of rose summer, rising citrus and lemon acidity, with a slight flavor of green tea, as if drinking a cup of soft Tieguanyin tea.

How do Blue Mountain one and Panamanian Rose Summer drink well?

Whether it is pure fragrant Blue Mountain Coffee or fragrant Rosa Coffee, the flavor description of each bean in Qianjie is based on the cup test of freshly roasted coffee. If the beans have been stored for more than a month, the aroma is likely to have been lost, and it is difficult to restore no matter how good the brewing technology is. Qianjie is well aware of the importance of freshness, so it will ensure that only coffee beans freshly roasted within 5 days are shipped, so that everyone can enjoy the most complete taste period when they receive it.

Parameters of making Rosa Coffee in Qianjie Store

Filter cup: V60

Water temperature: 91-92 degrees Celsius

Powder content: 15g

Ratio of powder to water: 1:15

Grinding degree: EK43s- scale 10 (20 sieve bowl sieve powder to 80%)

Parameters of Qianjie store cooking Lanshan No.1

Filter cup: KONO filter cup

Water temperature: 88 degrees Celsius

Ratio of powder to water: 1:15

Coffee powder: 15g

Grinding degree: EK43s- scale 10.5 (standard screen 20 pass rate 75%)

The first stage is gently injected with 30 grams of water for steaming for 30 seconds, and the second stage is injected with about 125 grams of water to circle evenly and smoothly outward. Then wait for the coffee liquid to drop, drop to half, inject the last section of water to 225 grams, wait for the coffee to fall behind, the general total extraction time is about 2 minutes.

Panamanian washed Pokuit Rosa Coffee has a clear acidity of citrus, lemon and bergamot, with a creamy and smooth taste when swallowed, with sweet green tea and honey at the end.

Jamaican Blue Mountain No. 1 coffee flavor: at high temperature, the entrance of Blue Mountain No. 1 coffee is dark chocolate aroma, very mellow, the return of almonds is obvious. As the temperature drops, baked hazelnuts and cream are sweet and silky, with a hint of soft acidity and caramel sweetness, and the aroma lasts in the mouth.

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