Dry aroma is very high bright Panamanian coffee beans introduce boutique coffee beans

The dry aroma of Rosa is very bright, with aromas of rose and jasmine, with aromas of pomelo and citrus, light baked with nutty aromas, and wet aromas with hazelnut and more floral characters. In terms of taste and flavor, the early aroma may be slightly mild and subtle compared with the previously rising aroma, and the flower and fruit flavor will gradually increase with the decrease of temperature, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla and rose gradually fade, leading to lemon aromas). This is a coffee that can be praised by a large number of adjectives, the sweetness of Gansi, which is testing the brightness of this coffee, especially in the case of light roasting. Fruit flavor and floral elements are almost like Yega Xuefei from Africa and Ethiopia on the other side of the world. Of course, these are all old news now. Some small farms also get summer roses and are eager to grow their own roses.

However, the results are different, and this "star" variety seems to have different tastes in different geographical locations due to the influence of weather, soil and altitude. However, in the Aktenango region, we see typical rosy summer features: slender beans, changes during baking, and the elegant and unripe flavor of flowers, tropical fruits, and strong sweetness in the cup; these are the feelings that Rosa has always given us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. You may not know the story of Rosa, an ancient native species from Ethiopia that was brought as a coffee sample to a coffee experimental garden in Costa Rica and distributed to several small farms for small-scale trials.

Not many people paid much attention to Geisha until one day, Esmeralda Manor in Panama separated it from other varieties and made it into the National Coffee Competition Champion Rose Summer, which was discovered in the rose forest of Ethiopia in 1931 and sent to the Coffee Institute in Kenya. It was introduced to Uganda and Tanzania in 1936, Costa Rica in 1953, and Panama was introduced by Francesca from Dongba Seven Agricultural Garden in the 1970s. Mr. Serraxin got the seeds from CATIE in Costa Rica and began to grow Rosa Coffee, which is not easy to come by because of its extremely low yield and bidding.