Basic Flavor characteristics of Rose Summer introduction of Colombian Panama Coffee beans in Emerald Manor

The basic flavor characteristics of Rosa rugosa

Rose summer coffee raw beans have a very beautiful blue-green, jade-like warm texture, smell fresh grass, peach, berry flavor and oolong tea unique milk flavor that most coffee beans do not have. it seems that aroma and taste of this kind of thing is very necessary to cooperate with association, but the light smell of tea is obvious to us. Tropical fruit, 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 the Rosa Mountains in southwestern Ethiopia, which was brought into the coffee lab in Costa Rica as a coffee sample. and was 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.

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.

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, compared with the previously rising aroma, it may be slightly mild and subtle in the early stage, and the flower and fruit flavor will gradually increase as the temperature drops, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla and rose gradually fade, leading to lemon-flavored fruit). This is a coffee that can be praised by a large number of adjectives, the sweetness of the silk, which is testing the brightness of this coffee, especially in the case of shallow roasting.