Introduction to the characteristics of Panamanian Rosa Coffee with elegant and unripe Flavor

Haines, a Swede, in 1924. Elliott founded Esmeralda Farm, which was not a coffee grower but a ranch. Forty years later, Daniel Lou in 1964. Mr. Bidarson's grandfather, Luther Ruffer. Mr. Bidarson bought Esmeralda Farm in order to have an old home after retirement, grandfather Luthor. Mr. Bidasson was born in Sweden and served as president of the Bank of America and director of United Nations Development.

His son Blaise. Mr. Bidarsson moved to Panama from California in 1973 and inherited his father's farm. In 1987, he converted most of the farm to growing coffee. In 1994, he invested in the machinery and equipment of refined coffee to create a brand. While Mr. Bidarson and his wife Susan went into formal operation on the coffee farm, they also raised three children, Elligo (born in Philadelphia in 1966), Rachel (born in Sweden in 1967) and Danielu (born in Panama in 1974).

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 followed 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, 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 area, we see typical rosy summer features: the slender shape of beans, the changes during baking, and the elegant and uncooked flavor in the cup.

In 1931, it was exported to Kenya in obscurity from Geisha Mountain Mountain in southwestern Ethiopia, wandered to Tanzania and Costa Rica, was transplanted to Panama in the 1960s, and then went through nearly half a century before it became a blockbuster, beating the victorious armies of Bourbon, Kaddura, Kaduai and Tibika to win the first prize of the Panamanian National Treasure Bean Cup Test Competition in 2005, 2006 and 2007. In 2007, the International famous Bean Cup Test sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at US $130 per pound, setting a record for the highest price in the history of competition beans. It is reported that the later Panamanian national treasure bean competition will be divided into two groups: Rose Summer and non-Rose Summer, so as not to be robbed of the brilliance of other varieties by Rose Summer. Rosa is a member of the Tibika family, but it became famous more than 70 years after leaving Ethiopia, and fulfilled the saying that Ethiopia is a treasure trove of Arabica genes. Giving a variety to go abroad is enough to stir up trouble in the coffee market.

Geisha, which is grown in many parts of the world, is the new king of boutique coffee, among which Panama, Guatemala, Colombia and other Latin American countries have higher quality, and the price of rose summer coffee raw beans has a very beautiful blue-green, warm and moist texture like jade, which smells of fresh grass, peach, berry 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 obviously felt by us [1].

In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of second explosion, and two explosions and one sound are more commonly used baking degrees, which can give play to the characteristics of the bean itself. If it is too shallow, it will produce miscellaneous odor. 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 bean itself.