Introduction of Colombian Rosa Coffee Flavor description method, quality characteristics and Taste Manor
Colombia wants Manor Coffee
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 light smell of tea is that we can obviously feel the fragrance of flowers, tropical fruits and strong sweetness. These are the feelings that Rose Summer has always made us feel. 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.
Manor: small Farmer batch Tolima 1983
Country of origin: Colombia, Colombia
Producing area: Tolima, Tolima
Variety: Caturra,Colombia,Bourbon
Altitude: 1950-2050Meters
Treatment: washing Washed
Flavor description: plum, chocolate, milk, grapefruit, malic acid
Manor: Saint Ario Manor Red Bourbon
Country of origin: Colombia, Colombia
Production area: Koka Cauca
Variety: Red Bourbon
Altitude: 1950-2050 Meters
Treatment: washing Washed
Flavor description: fruit juice, apple, flower, plum, good sense of balance, obvious sweetness
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Ethiopia where coffee beans are produced Brand flavor Manor production area introduction
Ethiopian coffee grows in the plateau of western Ethiopia at an altitude of 4900-5900 feet (Wollega Province), north of Jima. Most of it is wild, with an annual yield of about 500000bags/60kg. Most of the exports are G5/G4. The beans are larger and longer than Longberry. The green color is a little brown. The taste is similar to jasmine tea. It is bitter, lacks the rising hala, slightly sour, and has a slight fruit fragrance and wine fragrance.
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Quality characteristics of uganda Ugandan Coffee Flavor description treatment
Ugandan coffee beans introduce the quality grade of Ugandan coffee: Bujisu Bugisu AA (only 4% of the total national production) Bujisu Bugisu A Vago Wugar A (above are water washing treatment) and a small amount of sun beans Drugar Bugisu Bugisu AA where AA indicates the grade of coffee, representing the highest grade in the country. Bugisu Bugisu growth
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