Description of Flavor of Rosa Coffee introduction of varieties produced by Grinding scale

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 region, we see typical rosy summer features: the slender bean shape, the changes during baking, and the elegant and unripe flavor of the baked beans in the cup. There will be some "wrinkles". Beans with this "sexy fold" are all designed to highlight their original flavor and acidity, but if the quality of the raw bean itself is not high, it will produce some miscellaneous flavors, such as rotten soil, grass and dry taste. Roasters should try to avoid these flavors. Roasted Rosa coffee has charming lemon and citrus aromas and super sweet honey cream flavors. Rosa coffee raw beans have a very beautiful blue-green, jade-like warm texture. It smells of fresh grass, peach, berries and the unique milky sweetness of oolong tea that most coffee beans do not have. It seems that the aroma and taste of this kind of thing need to cooperate with Lenovo. But the faint smell of tea is obviously felt by us [1].

In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of second explosion, and two explosions and one sound are more commonly used baking degrees, which can give play to the characteristics of the bean itself. If it is too shallow, it will produce miscellaneous odor. If it is too deep, it will lose the aroma of flowers and fruit acid. Of course, this should be adjusted according to the characteristics of coffee beans and the roaster's understanding of the bean itself.