Hot Cocoa’: Tom Carruth’s new floribunda is this year’s most talked about rose, the one causing the most drooling and mass hysteria. The color is outrageously, heart-stoppingly gorgeous, though it seems to vary with temperature, time, and the eye of the beholder. I’ve seen it described as cinnamon, brick, russet, smoky, and “rich chocolate-orange with a purple-burgundy cast.” Stand back and let me through!
Those of us who lust after coffee colored roses have run ourselves ragged in the past, fussing over pathetically wimpy hard-to-find twigs that looked like death warmed over by mid-summer. But not ‘Hot Cocoa’!
Rosarians who’ve grown it in test gardens are raving wildly about its health, vigor, and ability to hold color in heat. Exhibitors, arrangers, and organic gardeners alike are applauding the lush healthy foliage, fruity fragrance, and fast repeat bloom. I’ll be putting six in my daylily beds.
Russet. Mild, fruity fragrance. 25 to 30 petals. Average diameter 4″. Large, double (17-25 petals), cluster-flowered, in small clusters, ruffled bloom form. Blooms in flushes throughout the season.
Height of 42″ (105 cm). Width of 4′ (135 cm).
Hybridizer: Tom Carruth (UnitedStates, 2002)
Parentage: seed:Playboy x Altissimo ® pollen:Livin’ Easy ™
Hot Cocoa