Introduction to the varieties of Grinding scale in the region of Panamanian Flower Butterfly Coffee Bean

Feicui Manor is famous for its Geisha variety. Rose summer seeds were discovered in the rose summer forests of Ethiopia in 1931 and sent to the Coffee Institute in Kenya, and then introduced to Uganda, Tanzania and Costa Rica, all mediocre. It was not until it was transplanted to Panama in the 1960s that it became a blockbuster after nearly half a century. Beat Bourbon, Kaddura, Kaduai and Tibica on BOP (Best of Panama) in 2005, 2006 and 2007, and won the championship for three years in a row. In 2007, the International famous Bean Cup Test sponsored by the American Fine Coffee Association (SCAA) won the championship again, and the bidding price was sold at US $130 per pound, setting a record for the highest price in the history of competition beans. Rosa, a member of the Tibika family, grew into the king of coffee in the land of Panama after leaving Ethiopia. It successfully conquered the taste buds with rich floral and fruity aromas and bright acidity.

Taste rosy summer, after the entrance of the beautiful sweet, accompanied by a slight floral fragrance, comfortable and balanced taste, long-lasting rhyme. The unique fruity aromas of litchi, lemon and citrus are amazing enough. Carefully capture the aroma of peach and apricot, the overall feeling is cool and transparent. In every cooking, always with the mood of making holy wine, do not dare to slack off (in fact, it is also because of the high price, I would like to add a smirk here)

History of Esmeralda Farm: founded by Hans Elliot, a Swede, in 1924, Esmeralda Farm was not a coffee grower but a ranch. Forty years later, in 1964, Mr. Danielupidason's grandfather, Ruth Lover. Mr. Bidasson bought Esmeralda Farm in order to have an old home after retirement. His grandfather, Mr. Ruth Lover Bidasson, was born in Sweden and was president of the Bank of America and director of United Nations development. His son, Mr. Brais Bidarsson, moved to Panama from California in 1973 and inherited to run his father's farm. In 1987, most of the farms were changed to grow coffee. In 1994, he invested in the machinery and equipment of refined coffee in order to create a brand. Mr. Brais Bidarson and his wife Susan also raised three children, Elligu (born in Philadelphia in 1966). Cooked beans baked by Rachel (born in Sweden in 1967) and Danielu (born in Panama in 1974) seem to have some "wrinkles". Beans with "sexy folds" are designed to highlight their original flavor and acidity, but if the quality of raw beans is not high, there will be some miscellaneous smells, such as rotten soil, grass and dry taste, which bakers should try to avoid. The baked rose summer has charming lemon and citrus aromas and super sweet honey cream flavor. The dry aroma of rose summer is very bright, with the characteristics of rose and jasmine, and can bring out the aromas of honey grapefruit and citrus. Light baking has nutty aromas. The wet aroma also has the smell of hazelnut, and more floral characteristics emerge. In terms of taste and flavor, compared with the previously rising aroma, it may be slightly mild and subtle in the early stage, and the flower and fruit flavor will gradually increase as the temperature drops, and the cold aroma is excellent (sweet preserved fruit, rose fruit, orange glaze jam, strawberry jam, silk pine, cherry, vanilla and rose gradually fade, leading to lemon-flavored fruit). This is a coffee that can be praised by a large number of adjectives. It is a test of the brightness of this coffee, especially in the case of shallow roasting. 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 need to be associated with this kind of thing, but the light smell of tea is obvious to us. In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of two explosions. The baking degree is on the verge of two explosions and two explosions and one sound is the more commonly used baking degree. This comparison can give play to the characteristics of beans themselves. If they are too shallow, they will produce miscellaneous smell, and if they are too deep, they will lose the aroma of flowers and fruit acid. Of course, this should be adjusted according to the characteristics of the coffee bean and the roaster's understanding of the bean itself.