Introduction of Ruoxia Coffee Grinding scale Variety taste Manor treatment method
Floral, tropical fruit, intense sweetness; these are the feelings that rose summer has always brought us. Properly baked, they make you feel like sipping the fragrance of a bouquet of flowers. In case you haven't heard the story, Rose Summer is an ancient native from Ethiopia that was brought into Costa Rica as a coffee sample and distributed to several small farms for small-scale trials.
Not much attention was paid to the rose until the Esmeralda estate in Panama separated it from the rest and won the national coffee championship.
She's so extraordinary, fruity and floral, it's like a Yega Shefi from Ethiopia, Africa, halfway around the world. Of course, that's old news now. A few small farms are getting summer roses, and eager ones want to grow their own.
However, the results vary, depending on weather, soil and altitude, and the taste of this "star" variety does not seem to be the same in different geographical locations. But in the Actanango region, we see typical rosewood characteristics: slender bean shapes, changes in baking, and elegant, ripened flavors in the cup.
In 1931, it was exported from Geisha Mountain in southwest Ethiopia to Kenya, Tanzania and Costa Rica. In the 1960s, it was transplanted to Panama. After nearly half a century, it was amazing. It defeated the ever-winning varieties such as Boben, Kadulla, Kaduai and Tibika, and won the first prize in the 2005, 2006 and 2007 Panama National Treasure Bean Cup. In 2007, the International Famous Bean Cup sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at 130 US dollars per pound, setting a record for the highest price in the history of competition beans. It is reported that the later Panama National Treasure Bean Competition will be divided into two groups: Rose Summer and Non-Rose Summer.
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Malt Sweet Bolivian Coffee Grinding scale Variety Flavor description Taste Manor introduction
Traditional Typica species are mostly grown on high mountains with rich volcanic soil more than 2000 meters above sea level. The source of water for coffee treatment also comes from melted snow water in the mountains, which is completely pollution-free. Because of its high altitude and low temperature all the year round, the Typica species here is not as big as that of neighboring countries, but it has more diverse fragrances and fuller sweetness. Clean malt sweet, orange, red jujube, and lemon peel
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Introduction to the varieties of Ethiopian Coffee Bean Grinding scale treatment
Like the locals, I, like the locals, must have a cup of coffee before I feel that the day has officially begun. In Ethiopia, this number can rise from one to three or more. Anyway, I don't have to eat, but I absolutely have to drink coffee. Doni told me that Ethiopians drink coffee at least three times a day, with different names, Abol, Tona and Bereka, to visit friends.
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