The characteristic creamy sweet Panama rose summer coffee flavor Introduction Panama coffee region

In 1931, it was exported from Geisha Mountain in southwest Ethiopia to Kenya, Tanzania and Costa Rica in obscurity. It was transplanted to Panama in the 1960s. After nearly half a century, it was amazing. It defeated the ever-winning varieties such as Boben, Kadulla, Kaduai and Tibika, and won the first prize in the 2005, 2006 and 2007 Panama National Treasure Bean Cup Test Competition. In 2007, the International Famous Bean Cup sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at 130 US dollars per pound, setting a record for the highest price in the history of competition beans. It is reported that the subsequent Panama National Treasure Bean Competition will be divided into two groups: Rose Summer and Non-Rose Summer, so as not to be robbed of the glory of other varieties by Rose Summer. Guixia is a member of the Tibika family, but after leaving Ethiopia for more than 70 years, he has become famous. Moreover, Ethiopia is a treasure trove of Arabica genes. Any donation of a variety abroad is enough to make waves in the coffee market.

Guisha is cultivated in many parts of the world and is the new king of fine coffee. Panama, Guatemala, Colombia and other Latin American countries have higher quality and high price.

Feature editor

Rose Summer Coffee Green Bean

Rose Summer Coffee Green Bean

Rose summer coffee green beans have a very beautiful blue-green, jade-like warm texture, smell fresh grass, peach flavor, berry flavor and most coffee beans do not have the unique creamy sweet taste of oolong tea, it seems that aroma and taste of this kind of thing is very need to cooperate association, but the light tea gas is we can obviously feel [1].

In order to highlight the characteristics and aroma of this bean, the roasting degree is close to two explosions, close to two explosions and two explosions are more commonly used roasting degrees, so that the characteristics of the bean itself can be brought into play. Too shallow will give off miscellaneous flavor, too deep will lose flower aroma and fruit acid, of course, this should also be adjusted according to the characteristics of the coffee bean and the understanding of the roaster for the bean itself.

Rose summer coffee ripe beans

Rose summer coffee ripe beans

Roasted ripe beans, it seems that there will be some "folds", there are "sexy folds" beans are to highlight its original flavor and fruit acid, but if the quality of the raw beans themselves is not high will give some miscellaneous flavor, such as rotten soil flavor, grass flavor and dry flavor, these flavors are baked should try to avoid, baked rose summer has charming lemon citrus aroma and super sweet honey cream flavor.

Flavor Editor

Floral, tropical fruit, intense sweetness; these are the feelings that rose summer has always brought us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. In case you haven't heard the story, Rose Summer is an ancient native from Ethiopia that was brought into Costa Rica as a coffee sample and distributed to several small farms for small-scale trials.

Not much attention was paid to the rose until the Esmeralda estate in Panama separated it from the rest and won the national coffee championship