Description of flavor of Rosa coffee beans with strong sweetness introduction of grinding scale varieties and manor production areas
In the early years, the identification of top coffee mostly followed Japan, while Geisha, with its hurricane-like power, hit the coffee world. The coffee revolution was so fierce that the Blue Mountains of Jamaica and Kona of Hawaii, which had occupied the throne of the coffee kingdom for a long time, had to retreat. This wild species, which originated in Ethiopia, is now widely used in major coffee producing areas after numerous battles. And its best spokesman is the "La Esmeralda" manor from Panama, Esmeralda's rose summer coffee is the most famous coffee in the rose summer variety. 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 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 is in this farm that Mr. Bidasson has grown Geisha coffee, which has attracted the attention of the coffee world.
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.
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Introduction to the characteristic treatment method of Puerto Rico coffee bean flavor description grinding scale
Apart from the sunshine and beaches of the Caribbean and Miss World, do you know what else is most attractive about this South American island known as the port of wealth? That's the best coffee. Puerto Rico is one of the world's preeminent coffee producers. Since the second half of the 19th century, Puerto Rican coffee has become the first choice of the Vatican and European royals, and has also been the president of the United States.
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Introduction to the characteristics of Panamanian Flower Butterfly Coffee by description of Taste and Flavor
Description of the taste and flavor of Panamanian Flower Butterfly Coffee the coffee used by Flower Butterfly comes from the Baru volcano region of Panama's Bokui specialty area. Up to 1600 meters above sea level, the special microclimate leads to abundant rainfall and large temperature difference between day and night in this area, coupled with fertile volcanic soil, as well as meticulous planning and management of the harvest period, so that the coffee here is either thick or thick.
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