Description of Taste and Flavor of Rosa Coffee introduction of varieties treated in manor area

Description of Taste and Flavor of Rosa Coffee introduction of varieties treated in manor area

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.

On the third day after baking, the author, together with Pei Daxing and two friends, conducted a cup test on Colombian Gesha coffee in Wangjing, Beijing. There are three types of coffee: one is a sample of Gesha baked in Colombia, and the other two are two batches of Colombian Gesha baked by the author in Beijing, each with three cups and the standard of SCAA is 5 cups.

Grind into coffee particles:

Smell the incense after breaking the residue:

To remove the scum:

Begin to taste:

Record at any time:

Summing up the test records of the four cups, it is concluded that the first place is the same batch of Gaixia baked by the author in Beijing and baked in Colombia.

Colombian Gesha coffee brewed by hand after the cup test:

Colombian Gesa Coffee features lively and bright acidity, rich aromas of flowers and fruit, medium thickness, balanced and supple taste and a long, sweet finish.