Geisha (also known as geisha) Coffee beans Colombian flavor description manor area introduction
Geisha (also known as geisha) Coffee beans Colombian flavor description manor area introduction
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.
Bourbon (Bourbon Bourbon) gene mutants: Kenya [SL28] and [SL34] (Bourbon)
Rose summer (Geisha geisha coffee)
Yellow bourbon (Bourbon Amarello)
Kaddura (Caturra)
Pacas (Pacas)
Vera Saatchi (Villa Sarchi)
Elephant bean (Maragogype Malago Rippi) Arabica intraspecific hybridization (Intraspecific Hybrid) New World (Mundo Novo)
Kaduai (Catuai)
Pacamara (Pacamara)
Interspecific hybridization between Kent Arabica and Robusta stout bean (Interspecific Hybrid) Tim (Timor)
Kadim (Catimor)
Ikatu (Icatu)
Ruyilu 11 (Ruiru 11)
Qiang Zhuo Jiri (Chandragiri
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Are Ethiopian coffee beans G1 and G2 just different in the number of defective beans?
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Introduction to the characteristics of roasting degree of Indonesian Mantenin Coffee by the description of taste and Flavor
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