Panamanian Coffee Manor Rose Summer Coffee introduction Jade Manor boutique coffee bean producing area
Best Panama in 2003, Emerald Manor won the first place of the year by Rose Summer, and the strong and complex flavor surprised all the judges. Over the next decade, Rosa prevailed in all raw bean competitions, and coffee farmers in Central and South America flocked to grow Rosa in Costa Rica, Bolivia, Colombia and other countries. Although there is still a gap in flavor between Guixia and Panama, Guixia is like the golden bean in coffee beans, and no one wants to miss it.
Others hope to go back to the origin of Rose Summer and organize several expeditions to go deep into the primeval forests of southwestern Ethiopia, but in the end, Panama seems to be the best producer of Rose Summer in the world. Different treatments also bring different flavors to Rosa, from the beginning of water washing to the later sun, honey treatment, more and more detailed and complex.
Rosa is a bean seed, which has nothing to do with Japanese geisha. CATIE, a Costa Rican research institute, obtained some seeds from Tanzania for research.
The first person to bring Rosa to Panama from Costa Rica was Pachi Serracin, the old owner of Don Patch Manor, in 1963, but Rosa was not popular in Panama at first. The production of Rosa was very low and the economic benefit was very low, only mixed with other coffee beans to sell. Some rose summer trees can be found in each manor, and some even serve as windbreaks in the coffee garden. Until 2000, the little Peterson of the Emerald Manor found that the flavor of Rosa was so attractive that they were not sure whether consumers would accept it in 1931. A team of botanists visited southern Ethiopia and found a species of rose beans near the village of Rose (Gesha). The tree was quite tall and the seeds were larger than those of ordinary Ethiopian beans. They took the seeds to Kenya, planted them in nurseries and grew up five years later. They took the fruits from the healthiest samples and brought them to Uganda and Tanzania. 1953
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Introduction of Ethiopian Coffee Flavor and Fine Coffee
Ethiopian coffee beans grow in close to the natural environment, after years of planting under the same growth conditions, Ethiopian coffee beans have gradually adapted to the environment here. More than 60% of coffee beans are grown in forests or semi-forests. Large-scale coffee-growing villages account for about 35% of the country's total coffee production. Many of these are used.
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Bolivian Coffee producing areas introduce Fine Coffee beans Flavor taste Bolivian Coffee beans
Takesi Manor, drinking water and coffee after harvest treatment, using alpine melting cold snow landscape, so we give her a nickname: Takesi Snow vein Manor; in addition to low temperature, pollution-free environment, fertile and well-drained volcanic soil, is also an element of coffee flavor, although the owner of Agrotakesi SA is rich, but deep respect for nature and the way to get along, but
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