Guatemala Vivette South Fruit producing area Hope Manor introduces the parameters of Guatemalan Coffee hand pulping

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Hope Manor, Vivette Nan Fruit producing area, Guatemala

Raw bean variety: Kaddura

Coffee accounts for almost 40% of Guatemala's export agricultural products, as many as 20 of the 22 provinces are engaged in coffee cultivation, almost all areas have coffee beans, 98% are shaded by trees, and are almost monopolized by Arabica beans, with the main secondary varieties being Bourbon, Tipica, Caturra, Catua í, Pache and Pacamara.

Guatemala's high altitude and many different microclimates, coupled with stable rainfall and fertile soil rich in minerals, are ideal for coffee cultivation in Central America.

Since the early 1990s, S.H.B é has taken the lead in dividing eight different producing areas for producing alpine hard beans (Anacafe) according to the characteristics of coffee, growing climate, soil quality and altitude.

Alcatel Nango Valley (the Acatenango valley)

Antigua (Antigua)

Attilan (Atitl á n)

Koban rainforest (Coban á n)

Farrakhan Nice Plain (the Fraijanes plateau)

Wei Weitenanguo (Huehuetenango)

New Oriental (Nuevo Oriente)

San Marcos volcanic area (San Marcos)

The main harvest season is from December to March of the following year, and higher-altitude producing areas such as Vivette Nanguo can be harvested until April.

Guatemalan coffee beans grow on a plateau of 1200 meters above sea level. Because of the high altitude, cool wind and dry growing environment, the quality of coffee beans is relatively good.

There are three areas of non-volcanic terrain, and the best quality is the coffee beans produced in this area of Vivette Nango. Generally speaking, coffee trees are easily frostbitten by frost at an altitude of more than 2000 meters at night, but Vivetna fruit is not affected by frost even if it is more than 2000 meters above sea level because of the warm sea breeze from Mexico.

Therefore, when it comes to coffee beans from northern Guatemala, the first thing that comes to mind is Vivette Nanguo.

The Hope Manor, located in the north of Vivetta Nango, is a family-run estate. The current producer of four generations is the runner-up estate in the COE competition in Guatemala in 2011. The estate also produced coffee beans that won seventh place in the COE competition in 2012.

Suggestion on hand-punching parameters of Guatemalan Coffee

Amount of coffee powder / beans:

1 cup: 15g beans / powder extract 180ml coffee solution

2 cups or more: extraction ratio of powder to coffee liquid 1:14

That is, 20g powder, extract 280ml coffee liquid

(this ratio is recommended. If you prefer a stronger or lighter flavor, you can fine-tune it by yourself.)

Water temperature: Guatemalan coffee baked at every moment, recommended water temperature of 90 degrees

Coffee grindability: medium and coarse

Use materials

15 grams of coffee powder

90 degree hot water

Hand-made coffee-every moment of Guatemala's practice

If you don't have a graduated brewing pot at home, you can weigh the 180ml water by using the cup first.

With a graduated brewing pot, you can omit 1.2 steps to make coffee by hand-step 1 of every moment in Guatemala

Pour 180ml water into the coffee pot / cup and mark the water mark with a marker or sticker. Pour out the water and make coffee after the mark is finished-step 2 of every moment in Guatemala

Put the filter paper into the filter cup, and the filter cup on the coffee pot / cup to make coffee by hand-step 3 of every moment in Guatemala

Wet the filter paper with hot water in order to remove the pulp smell of the filter paper and heat the cup / pot. Pour out the water from the filter paper to make coffee-step 4 of every moment in Guatemala

Pour in 15g coffee powder and gently pat the filter cup with your hand to smooth the coffee powder and make coffee by hand-step 5 of every moment in Guatemala

Boil water for the first time:

Add a small amount of water, wet the coffee powder and stop, wait 40 seconds

The way to boil water is to add a small amount of water by drawing a circle from the center to the outside.

Hand-made coffee-step 6 of Guatemala's practice at every moment

The second time to add water:

Small amount of water, add water in a circle from the center to the outside until the coffee liquid flows out to half the amount of extraction you need, stop adding water and wait 20 seconds

Hand-made coffee-step 7 of every moment in Guatemala

Add water for the third time

The method is the same as that of 12 times.

Until the coffee liquid is extracted to the position marked by the water mark drawn in step 2, hand-brew coffee-every moment the practice of Guatemala step 8

Remove the filter cup

At this time, even if there is still coffee liquid in the filter cup, there is no need to continue the extraction, remove the filter cup. Because at this time has reached the latter stage of coffee extraction, the latter part of the coffee liquid contains the miscellaneous smell of coffee, which will affect the flavor of coffee, so the latter part of the coffee liquid is generally discarded.

Before drinking, you can stir the coffee with a spoon, or gently shake the coffee pot to fully mix the coffee. The coffee is strong in the front and slightly light in the middle, so stir and mix before. Hand-made coffee-step 9 of Guatemala's practice every moment

Tips

The principle of making coffee by hand:

The higher the water temperature, the more bitter it tastes.

If the water temperature is low, the sour taste will be obvious, and if the coffee is not fully extracted, it will have a raw and astringent taste.

The fineness of the powder, the powder is too fine, the bitter taste will be heavy; the powder is too thick, the extraction bitterness is relatively weak, but it may make the coffee taste light.

According to the above principles, as well as your own taste, adjust the water temperature until you are satisfied with it.

Note: the brewing method of each coffee is slightly different, which is suitable for all kinds of roasted Guatemalan coffee beans.