Juice-flavored coffee anti-hot summer | three fresh and fruity coffee beans suitable for drinking in summer

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Summer is hot, do you feel a light loss of appetite? At this time, you might as well have a cup of coffee with juice flavor. Coffee beans are actually the kernels of coffee cherries. Their flesh tastes sweet and contains citric acid, malic acid, lactic acid and other ingredients. Through baking, the natural fruit aroma and sour taste can be emitted, so it is absolutely normal for coffee to have a juice flavor. In order to resist the heat of summer, this time, I would like to introduce three coffee beans with fresh fruit taste and suitable for drinking in summer.

Lemon fragrance Pacamara

Located in the coastal area between Guatemala and Honduras, El Salvador has more than 20 volcanoes and 300 rivers. Rich volcanic soil and changeable climate have created coffee beans of excellent quality. According to the American Fine Coffee Association, about 68% of them are bourbon species (Bourbon) and 30% are bourbon evolutionary species Pacas.

Pacamara introduced here is a mixture of Pacas (Pacas) and elephant bean (Maragogype). It has a large shape and is a kind of coffee bean with lemon flavor. Lightly fried and tanned Pacamara, with a touch of acidity of litchi and orange, sweetness of honey and mango, aromas of sweet-scented osmanthus and fermented wine, and a chocolate finish.

The bean comes from El Zapote Manor, which translates as "Heart-shaped Farm" in Taiwan. It is located in the volcanic belt of Metapan, Santa Ana, 1229 meters above sea level. The coffee beans produced by the brand HiU scored more than 85 points in the cup, belonging to the boutique grade.

Huehuetenango with strong sour taste

Huehuetenango, located in western Guatemala, is a plateau city near the border of Chiapas, Mexico, and is the site of the Mayan civilization. This Central American farm is located in the mountains of 1350-1800 meters above sea level. The climate is relatively dry and the rainfall is stable. Hot air blows from the coastal city of Tehuantepec in Mexico, creating a microclimate suitable for coffee growth, as well as mineral-rich fertile soil and clean water sources, making it a quality coffee producing area. Among the grades of Guatemalan coffee, the most advanced is S.H.B. (Strictly Hard Bean), that is, alpine hard beans that grow in the mountains. In theory, the higher the altitude, the slower the growth of coffee beans. The harvest season of Vivienne fruit is April every year, which is later than that of the lowlands, and it is only once a year. Because of the slow growth, each bean contains more nutrients and the bean body is harder.

The washing treatment of coffee beans after picking is also a subject of knowledge. Tres Marias is a washed coffee factory, not a farm. The processing plant is family-run and has been handed down to the third generation, which buys coffee fruits from different small farmers, mixes Arabica beans such as Bourbon, Caturra and Catuai, and exports them. I like shallow and slow-fried Vivette Nan Fruit Coffee beans, with bright, clean and fleeting sour flavors of apple and kumquat, with aromas of almonds, drupes and dates, with a sweet and long finish, bringing a little bit of freshness to the hot afternoon.

Set a variety of fruit flavor Kigali

Known as the "land of a thousand hills", Rwanda, with its hilly terrain, fertile and loose volcanic soil, and ancient bourbon-growing coffee beans, has made this small landlocked country in central Africa a high-return boutique coffee producing area in recent years.

Kigali is the capital of Rwanda, built between four ridges with an average elevation of 1600 Michael and a valley of 1300 Michael. The highest mountain, Kigali, is 1850 meters above sea level. The bourbon species produced in Rwanda is one of the original varieties of Arabica. The sweetness of its fruit juice is amazing. Simply soak it in a smart cup for three minutes, and its rich and full-bodied aromas of plum, pear and grape will be emitted layer by layer. It also has the sweetness of honey and black sugar, which makes people have a long aftertaste.

After years of war and terrible genocide, small farmers here have joined forces to form cooperatives, set up water washing stations, produce and handle coffee beans, export them directly to foreign countries to earn higher profits, and at the same time strive to improve planting techniques to heal the wounds of history.

The lazy man rushes out the fragrance of fruit

In fact, there is no great skill to rush out the fruit flavor. It is recommended to use a smart cup, as long as a piece of filter paper and hot water, you can make a cup of fruity coffee, which can be regarded as the easiest way, which is suitable for lazy people who love to sleep in summer.

Recommended cooking quantity (2-3 person points):

Coffee powder (medium coarse grinding) 28g

Hot water (85-90 degrees Celsius) 300ml

Author: Qihao Virginia Tam (founder of Vigi Coffee, recognized trainer of American Fine Coffee Association, recognized instructor of Diploma in Coffee Studies of European Fine Coffee Association, Japanese final judge of 2014-2016 World siphon barista Competition, workshop instructor of Hong Kong siphon barista contest, president of Hong Kong Coffee Culture Promotion Association, organizer of 2011 Food Expo Coffee Street. Www.facebook.com/vigicoffee)

Venue: Forex Roasting (forexroasting.com)

Photo: Twinsen model: Xiao Zhi