Introduction to the characteristics of Panamanian Rosa Coffee with nutty aroma

The fragrance of flowers, tropical fruits, strong sweetness; these are the feelings that Rose Summer 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 attention to Rose Summer until one day. Esmeralda Manor in Panama separated it from other varieties and won the national coffee competition. She is so extraordinary that the fruity and floral elements are 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: depending on the weather, soil and altitude, this "star" variety seems to have different tastes in different geographical locations. However, in the Aktenango region, we see typical rosy summer features: the slender shape of beans, the changes during baking, and the elegant and uncooked flavor in the cup. 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 previous rising aroma.

With a little cooling, the flower and fruit flavor gradually increases as the temperature drops, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, pine wood, cherry, vanilla, rose flavor fades away. Lemon aromas can be derived). This is a coffee that can be praised by a large number of adjectives, the sweetness of sweet silk, this (flavor) is testing the brightness of this coffee, especially in the case of shallow roasting, the very beautiful blue-green, jade-like warm texture, it smells of fresh grass, peach, berries and the unique milky sweetness of oolong tea that most coffee beans do not have. It seems that aroma and taste need to be associated with this kind of thing, but the faint smell of tea is something we can obviously feel. In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of second explosion, and the baking degree is on the verge of second explosion and one sound. As mentioned earlier, it can give play to the characteristics of the bean itself. If it is too shallow, it will produce miscellaneous smell. if it is too deep, it will lose the aroma of flowers and fruit acid. of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the beans themselves.