Starbucks Guatemala Antigua Raminita Manor Flower God Coffee Bean Flavor Story of producing area

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The coffee in Guatemala is characterized by a smoky feeling, while the flower god coffee bean from Raminita Manor mentioned in this article in Qianjie is a double surprise to the taste buds. In addition to a slight sense of smoke, this bean will also bring a faint scent of white flowers, which is like the surprise of finding a flower in a volcano.

Qianjie Coffee Guatemala Flower God

Producing area: Antigua producing area

Manor: the La Minita Raminita family

Altitude: 1200-1600m

Varieties: bourbon, Kaddura

Treatment method: washing treatment

Grade: SHB

Antigua producing area

The central highlands of Antigua, a famous ancient city in Central America and Guatemala, is built in the Panchoa Valley at an altitude of 1500 meters, surrounded by mountains and volcanoes close to the peaks of the Agua and Fuego volcanoes. A number of volcanoes together, not only give Antigua beautiful scenery, each volcanic eruption brought volcanic ash with rich minerals covered the surrounding land, so that the plants and coffee trees here have a fertile growing environment. The region has a subtropical monsoon climate, abundant rainfall, fertile volcanic ash soil, and coffee with bright acidity and fruity aromas, making Antigua a famous coffee producing area in Guatemala.

Laminita family La Minita

La Minita is a multinational manor with its flagship estate in Tarazu, Costa Rica. The Raminita family founded their own coffee brand "La Flor del Cafe" in Guatemala, which means "Coffee Flower" and translated into Chinese as "Flower God".

Raminita family has a good reputation for the handling and quality control of raw beans, providing the highest standard of planting and processing technology in the industry, and directly sending personnel to Guatemala to participate in quality control. Raminita Flower God is from its star products, produced by Pastores mill, a well-known local processing plant in Guatemala, and its quality is under the strict supervision of Raminita, from purchasing raw beans to washing, sun treatment and other procedures, in accordance with Raminita's strict gate procedures, strictly supervising the whole process of Huasheng coffee from planting to packaging, these tedious procedures All to ensure that the Pastores mill processing plant provides the best quality coffee beans.

Coffee variety

The coffee varieties purchased from Qianjie Coffee are bourbon and Kaddura. Bourbon is a natural variety of iron pickup, juxtaposed with iron pickup as an ancient variety of good quality, beans are slightly smaller and round than tin pickup. Kaddura is a natural variety of bourbon with fresh lemon and citrus acidity on the palate and slightly less sweetness than iron pickup and bourbon.

Treatment mode

This batch of flower gods purchased from Qianjie coffee is washed. First of all, the picked coffee cherries are poured into a large tank, the immature inferior beans will float to the surface, and the mature and full fruits will sink to the bottom of the water. At this time, the defective beans (fruits) floating on the surface will be removed.

Then use the pulp sieving machine to remove the outer skin and pulp of the coffee fruit, when the coffee beans are still attached to a layer of slippery pectin.

Then put the coffee beans with pectin in a fermentation tank for 16 hours and 36 hours, during which the microbes will decompose the pectin. After the fermentation is completed, a large amount of water is used to remove the pectin residue from the coffee beans.

Finally, the washed coffee beans are dried so that the moisture content is reduced to 1014%. Then use the peeling machine to remove the endocarp, that is, to complete the processing.

Roasting Analysis of Qianjie Coffee

The coffee varieties purchased from Qianjie Coffee are bourbon and Kaddura. Bourbon is a natural variety of iron pickup, juxtaposed with iron pickup as an ancient variety of good quality, beans are slightly smaller and round than tin pickup. Kaddura is a natural variety of bourbon with fresh lemon and citrus acidity on the palate and slightly less sweetness than iron pickup and bourbon. The Qianjie baker decided to bake this coffee bean with medium and shallow.

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after the throttle is opened for 30s, the throttle remains the same, and the temperature return point is 36 degrees Celsius. Keep the firepower. When the temperature reaches 39 degrees Celsius at 50 degrees Celsius, the bean watch turns yellow, the smell of grass disappears completely, enters the dehydration stage, the firepower drops to 140 degrees, and the throttle is adjusted to 4 degrees.

After dehydration, firepower dropped to 140 degrees Celsius, and ugly wrinkles and black markings appeared on the bean surface at the end of dehydration, and the smell of toast obviously changed to coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen to the sound of the explosion point, to 8 degrees 39. 37 "starts to explode, adjust the firepower to 80 degrees, the throttle is fully open 5 (the firepower should be very careful, not so small that there is no popping sound), after the explosion, the development of 1 kilometer 39 percent 50", 195.3 degrees into the pot.

Qianjie coffee brewing and sharing

Powder content: 15g

Ratio of powder to water: 1:15

Water temperature: 90 °C

Degree of grinding: medium and fine grinding (77% of Chinese standard No. 20 screen pass rate)

Filter cup: Hario V60

Qianjie coffee segmented extraction method: first, use 30g water to fully wet the powder layer in the shape of "hamburger" and steam for 30s (if we don't see a "hamburger" shape, we should pay attention to the fact that the coffee beans are not fresh enough / ground too coarse)

In the second stage, the water is injected to 125g at 54s of the timer, then stop and wait for the water level to drop to 2 / 3 of the powder layer to inject into the third stage (this stage is to extract the sweet and sour flavor substances from the coffee powder). In the third stage, the water is injected into 225g at the timer 1: 39 / 40, and the total extraction time is 2 minutes / 39 / 10 ". (this section is to extract the mellow flavor substances from the coffee powder.) after the coffee is extracted, shake gently and wait for the coffee liquid to be fully uniform before tasting.

Brewing flavor: the lemon-like acidity of the entrance at high temperature, the juice-like taste slowly cooled with a hint of white flowers, and then the cocoa and slightly smoky feeling add layers to this coffee. finally, the caramel-like finish draws a perfect end to the cup of coffee.

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