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Rosa coffee raw beans have a very beautiful blue-green, jade-like warm texture.
It smells of fresh grass, peach, berries and the milky sweetness of oolong tea that most coffee beans don't have.
It seems that aroma and taste need to be associated with this kind of thing, but the faint smell of tea is something we can obviously feel.
In order to highlight the characteristics and aroma of this bean, the baking degree is on the verge of second explosion, which is on the verge of second explosion and one sound.
In this way, it can give full play to the characteristics of the bean itself. If it is too shallow, it will produce miscellaneous smell, and if it is too deep, it will lose the aroma of flowers and fruit acid.
Of course, this should also be adjusted according to the characteristics of the coffee beans and the roaster's understanding of the beans themselves.
Flavor:
Flowers, tropical fruits, strong sweetness; properly baked, they make you feel like sipping the fragrance of a bouquet of flowers.
It was originally an ancient native species from Ethiopia and was brought into the coffee experimental garden in Costa Rica as a coffee sample.
And was distributed to several small farms for small-scale trial.
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