Description of Flavor of Rosa Coffee introduction of Fine Coffee beans in producing area

In 1931, it was exported from Geisha Mountain in southwest Ethiopia to Kenya, Tanzania and Costa Rica. In the 1960s, it was transplanted to Panama. 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. 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.

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.

She's so extraordinary, fruity and floral, it's like a Yega Shefi from Ethiopia, Africa, halfway around the world. Of course, that's old news now. Some small farms have also been planted, and eager to grow their own rose-summer coffee beans have a very beautiful blue-green, jade-like warm texture, smell of fresh grass, peach, berry flavor and most coffee beans do not have the characteristic creamy sweetness of oolong tea, it seems that aroma and taste are very important to associate, but the light tea smell is obvious to us [1].

In order to highlight the characteristics and aroma of this bean, the roasting degree is close to the second explosion. The roasting degree is close to the second explosion and the second explosion is more commonly used. This can give full play to the characteristics of the bean itself. 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.