An introduction to the description of the grindness and flavor of the coffee in the Louise Manor of Panama.

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 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. Rosa coffee raw beans have a very beautiful blue-green, jade-like warm texture, smell fresh grass, peach, berry flavor and oolong tea unique milk sweetness that most coffee beans do not have. it seems that aroma and taste of this kind of things need to be associated, but the faint smell of tea is obvious to us [1].

In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of two explosions, and two explosions and one sound are more commonly used baking degrees, which can give play to the characteristics of the beans themselves. If they are too shallow, they will produce miscellaneous smells. If they are too deep, they will lose the aroma of flowers and fruit acidity. Of course, it is necessary to adjust the Swede Hayes in 1924 according to the characteristics of coffee beans and the roaster's understanding of beans themselves. 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 started a formal business 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).

In 1996, Blaise and Rachel visited a farm for sale in the Haramijun area of the Bocketi Valley, and was attracted by the beautiful farm and immediately bought it. This is Esmeralda? Daniel Lou, the third son of Haramiqiong Farm. It was in this farm that Mr. Bidasson grew coffee that attracted the attention of the world-- Geisha coffee a.