Description of Flavor of Colombian Rosa Coffee Bean introduction to Variety characteristics of Grinding Calibration method

Published: Sep 15, 2026 Author: World Gafei Last Updated: Sep/15/2026 213 views

Description of Flavor of Colombian Rosa Coffee Bean Flavor description Grinding Calibration method Variety introduction Manor: Saint Ario Manor Red Tibica country of Origin: Colombia Colombia producing area: Cauca Cauca Variety: Red Typica altitude: 1950-2050 Meters treatment: washed Washed Flavor description: plum, chocolate, jasmine baked on the third day, the author and

Manor: Saint Ario Manor Red Iron Bika

Country of origin: Colombia, Colombia

Production area: Koka Cauca

Variety: Red Typica

Altitude: 1950-2050 Meters

Treatment: washing Washed

Flavor description: plum, chocolate, jasmine

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.

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