Café Rosè is made using alcoholic fermentation process. This is unique in his type.
We use double fermentation: The first process is using the natural yeast of the forest around the farm. The second process is the regular Honey Process aerobically.
Coffee Rosè is distinguished for having a new flavour that the SCAA must include in The Coffee Taster’s Flavor Wheel: Dry Berries.
Café Rosé, the After taste: Roses, Jasmin, Dry Berries, and Black Tea.
Cafe Rosè descritption and characteristics.
EsquinaDeLosCafes presents CAFE Rosè: Process of delayed pulping and alcoholic distilation.
Cafe Rosè descritption and characteristics.
Roast: ‘City Plus‘.
Process: Honey, Semi-washed.
Type and Varietal: 100% Arabiga: ‘Bourbon’, ‘Red Catuai’, and ‘Caturra’.
Single origin: Apante, Matagalpa, Nicaragua.
Single batch: from one farm lot only.
Why Rosè? Like Champagne Rosè the fruit skin influence the colour, in this case of the Coffee Seed so some other compounds are added through the process of ‘retarded depulping’ and that means also that a double fermentation have occurred.
The result is a higher density of the Coffee Seed. This means that this is the only process that make higher its density enhancing the notes.
The prominent flavour is flowers, the NEW Flavour on the cupping notes is DRY BERRIES.
The Aftertaste: Roses, Jasmin, Dry Berries, and Black Tea.
High Balance: high sweetness, high acidity.
Check the SCAA Taster’s Flavour Wheel for Cafe Rosè
Why Rosè? Like Champagne Rosè the fruit skin influence the colour, in this case of the Coffee Seed so some other compounds are added through the process of ‘retarded depulping’ and that means also that a double fermentation have occurred.
The prominent flavour is flowers, the NEW Flavour on the cupping notes is DRY BERRIES.
the after taste: Roses, Jasmin, Dry Berries, and Black Tea.
High Balance: high sweetness, high acidity.
Café Rosè Honey process:
Rosè: Alcoholic fermentation in fruit, and semi-washed during the aerobical process.
Coffee Rosé contains 20% JAVA of honey process and 10% of Bourbon varietal.
A new taste, Dried Berries.
This coffee is based on a delayed pulping process, that is, it starts as ‘unwashed’ and at a late stage it happens to be a ‘semi-washed’ process in honey.
Café Rosè is of a High Balance value because the process provides sugars that caramelize during roasting.
Café Rosè: Flavors & Notes. SCAA standard: Syrup, caramelized, honey, Vainilla, Black Tea, Rose, Jazmine, Blackberry (dried berries).
Café Rosè in Facebook
EsquinaDeLosCafes : Facebook : photos : Coffee Rosè