Description of Taste and Flavor of Rosa Coffee introduction of Grinding Calibration quality by treatment method in Manor area

Description of Taste and Flavor of Rosa Coffee introduction of Grinding Calibration quality by treatment method in Manor area

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 paid much attention to Rose Summer until one day, Esmeralda Manor in Panama separated it from other varieties and won the National Coffee Competition. Rosa coffee raw beans have a very beautiful blue-green, jade-like warm texture, smell fresh grass, peach, berry and oolong tea that most coffee beans do not have. It seems that aroma and taste are things that need to be associated with association, but the faint smell of tea is obvious to us. In the early years, most of the top coffee was identified with Japan, while Geisha, with its hurricane-like power, hit the coffee world. The coffee revolution came so menacingly that the blue mountains of Jamaica and Kona of Hawaii, who had occupied the throne of the coffee kingdom for a long time, also had to back off. This wild variety, which originated in Ethiopia, has been widely used in various coffee producing areas after numerous battles, and its best spokesman is the "La Esmeralda" manor in Panama. The rose summer coffee in Esmeralda is the most famous coffee in the rose summer variety.

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, bright and varied acidity, rich aromas of flowers and fruits, medium mellow thickness, balanced and supple taste and a long, sweet finish.