Guatemala Antigua flower god coffee bean flavor, Guatemala Antigua flower god coffee bean introduction
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Coffee was really introduced into Guatemala in 1750 by Father Jesuit, where the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. Guatemala has seven main coffee producing areas: Antigua (Antigua), Cobain (Coban), Lake Attilan (Atitlan), Vevetnango (Huehuetenango), Farahan Plateau (Fraijanes), Oriente (Oliente) and San Marco (San Mareos). Each region has its own climate change, so the coffee beans in each region have their own characteristics, but to sum up, Guatemalan coffee has a mild and mellow overall texture and elegant aroma. With similar hot and pleasant acidity such as fruit acid, Guatemala has become an aristocrat in coffee. Coffee has won a lot of praise for Guatemala, especially Antigua coffee, which has a perfectly coordinated sour, sweet and mellow texture, coupled with a hint of smoke and a sense of mystery, and you will have a reason to stop looking for alternatives after tasting it. Antigua coffee is also known as "cigarette coffee" because of its unique charcoal incense.
Antigua's "Antigua Flower God" is the best of Antigua coffee, which belongs to the famous beans of the well-known La Minita group. Produced by Las Pastores Beneficio, a well-known processing plant in Antigua.
Antigua Flower God comes from the high altitude in the center of the volcanic area of Antigua. Costa Rica's famous Raminita estate provides the industry's highest standard of planting and processing technology, and directly sends special personnel to Antigua to participate in quality control, and entrusts Antigua's largest Bastol washing treatment plant (Pastores mill) with the highest standard of post-harvest treatment, under the supervision of raw bean handling and cup testing control by Raminita quality control personnel. A strict procedure has been established, from purchasing coffee berries to washing, drying and drying, so it is not surprising that this coffee has an outstanding performance.
"Flower God" as its name, beans have a beautiful appearance, after brewing, there are fine flowers and fruit sweet, taste can feel cocoa bitter and caramel sweet, light smoky taste, red wine finish is obvious, the overall taste is clean and bright.
At present, some of the best quality coffee from Guatemala is exported to Japan, where each cup of coffee sells for $3 to $4. Moreover, Guatemala has specially set up a special coffee association and gives the greatest funding and attention to these high-quality Russian coffee. These efforts soon bear fruit. From October 2006 to May 2007, Guatemala's coffee exports accounted for 3.5% of the world's total coffee exports, making it the fifth largest coffee exporter in the world. The real beneficiaries of the development of the coffee industry in Guatemala are not only local coffee growers, but also coffee lovers all over the world.
Country: Guatemala
Producing area: Andi Gua
Variety: Katura, Kaduai, bourbon
Treatment: washing
Altitude: 1200mi 1600m
Grade: SHB
Flavor description: floral wine with rich layers, smoked, citrus, mulberry full fruit sweet, refreshing, clean and bright, chocolate flavor.
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What are the brewing steps of Yega Xuefei coffee brand
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style). At first, Yega Xuefei's coffee trees were planted by European monks (a bit like Belgian monks growing wheat to brew beer), and later transferred to farmers or cooperatives. Yega Xuefei is actually constructed by surrounding coffee communities or cooperatives, including Edie near Fog Valley Misty valley.
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For professional baristas, please follow the Aricha made by hand in the coffee workshop (Wechat official account cafe_style). 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5 grinding), v60 filter cup, 90-92 degrees water temperature, the first water injection 30g water, 27 seconds of steaming, injection to 105g water cut off, wait for the powder bed water to half and then water injection, slow water injection until 225g water
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