Guatemala Coffee producing area-Vivette Nanguo introduces the production method of hand-made Guatemalan coffee

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Guatemala Vivette South Fruit producing area introduction:

Guatemala is located in the Central American isthmus, many volcanoes in the formation of mountains and plateaus, Central America high altitude very hard coffee beans, for the world's ninth largest coffee producer. The country can be divided into eight major coffee producing areas-Antigua, Arcatel Nanguo, Attilan, St. Marcos, New Oriental, Koban, Farahannis and Vivette Nan Fruit, which is located in the north. Its peculiarity lies in sandy calcareous soil, while volcanic soil is common in Guatemala. Perhaps because of this, Vivette Nango Coffee has a fruity nutty aroma and obvious hierarchical changes, but also vaguely reveals a mineral flavor.

Vivette Nanguo is one of the excellent boutique coffee producing areas in Central and South America, mainly due to its unique geographical environment, fertile soil, abundant Rain Water, high-altitude mountain areas (2000 meters), steep slopes and special valley topography, the natural resources of each block are unique and changeable micro-climate (microclimate), so the coffee and flavor of different estates are different.

Guatemalan coffee is highly respected for its rich taste and cup test results. The country has many unique planting areas. Most of the coffee produced at high altitude is washed, with good acidity and complexity. Among them, the coffee beans of Antigua and Huehuetenango are of better quality. Vivette Nan fruit comes from the northern highlands, and its unique fruit flavor will never be confused with other coffees. Medium-baked Vivette Nan fruit with a hint of caramel, mild and sweet.

The first taste is not as shocking as that of Kenya, but as the temperature drops, it has a slight fragrance of lemon peel to make the taste more delicate, its classification is divided into seven grades according to altitude, and the taste is more mellow for those from the highlands (SHB / 1300 meters above). Located in the mountains of the Vivette Nan Fruit region in northwestern Guatemala, PALHU Manor is located in the Vivette Nan Fruit region famous for producing high-quality boutique coffee, which is the peak of Central America, coupled with volcanic soil, and is the winner of COE competitions in Guatemala's coffee industry.

Vivette Nango

Guatemala. Vivette Nango. SHB of Tianyi Manor

Guatemala Huehuetenango Finca La Providenci Palhu

Finca La Providencia is owned by the Anzueto family family and has now been run by the third generation Maximiliano Palacios (Max). The Anzueto family family owns two estates, both located in the tiny South Fruit producing area, one of which is Finca La Providencia and the other is Finca La Providencia Palhu. (Palhu is a combination of the name Palacios and Huehuetenango.)

PALHU Lake Information

Located in the mountains of the Vivette South Fruit region in northwestern Guatemala, this estate is located in the Vivette South Fruit region famous for producing high-quality boutique coffee, which is the peak of Central America, coupled with volcanic soil, the coffee industry in Guatemala is the winner of COE competitions. The peculiarity of this batch of PALHU 1550m washed beans is that coffee is grown in sandy volcanic limestone soil, high altitude, fertile soil, rich ecology, clean water, and human factors have created a famous and unique style, which is enough to represent one of the excellent Vivette South Fruit Coffee.

The peculiarity of this batch of Vivette Nanguo Plateau Tianyi Manor Parr Lake 1550m washed beans is that coffee is grown in sandy volcanic limestone soil. high altitude, fertile soil, rich ecology, clean water, and human factors have made a famous and unique style.

Flavor description: temperate fruit flavor, nutty, stone fruit notes, orange peel, melon, dark chocolate, smooth taste, sweet and sour taste.

Guatemala Huehuetenango Finca La Providenci Palhu

Country: Guatemala

Grade: SHB

Producing area: Vivette south fruit producing area

Altitude: 1550 m

Harvest time: October to February of the following year

Treatment: washing

Variety: bourbon, Kaddura, New World

Manor: providence Manor

Flavor: fruit flavor, nut, stone fruit flavor, orange peel

Vivette Nanguo-Tianyi Manor PALHU

Detailed introduction:

Name: Lake Parr 1550m, Dianyi Manor, South Fruit Plateau, Vivette, Guatemala

Producing area: Vivette Nanguo (Huehuetenango)

Manor: Finca La Providencia PALHU Manor

Variety: Bourbon, Caturra, and Catuai,Mundo Novo

Altitude: average 1550 m

Grade: European water washed extremely hard beans SHB

Treatment method: traditional washing treatment

Harvesting method: manual harvesting

Flavor features: roasted walnut, sucrose, peach, cherry, dark chocolate, orange peel, citrus, sweet and sour balanced.

Brewing parameters of Guatemalan coffee

Make Guatemalan coffee by hand. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), V60 filter cup, 89Mei90 degree water temperature, the first water injection 30g water, carry on 27 seconds of steaming, injection to 105g water cut off, wait for the powder bed water to half, then water injection, slow water injection until 225g water volume, tail section do not want, water powder ratio 1:15, extraction time 2:00

[key points of brewing]

The coffee powder per person is about 15 grams and the boiled water is 225 grams.

People who like light coffee can brew it with the amount of powder about 14 grams per person.

For those who like bitter taste, the amount of flour can be 16 grams per person, fully steamed and then slowly injected into boiling water.

The kettle used for hot water injection is easier to operate if it is injected for about seven or eight minutes, while the amount of boiling water is prepared according to the number of people. You can measure the beaker while dripping the required amount of coffee liquid.

Do not drop the filtered extract to the last drop, and stop in the residual state (if all the drops may have smells or impurities, etc.).

Heat the beaker without boiling it and pour it into the coffee cup.

This approach, like syphon, is technologically important. At first, the coffee may be very sour, in addition to the poor control of water output, the quality of the coffee itself (freshness … Etc) and particle size are also important factors.

[brewing method]

1. The next part of the filter paper is folded along the seam and placed in the drip.

two。 Pour the coffee powder into the drip with a measuring spoon and tap a few more times before the surface becomes flat.

3. After boiling the river water in a teapot, pour it into a small-nozzle kettle and gently inject boiled water from the central point (the water temperature is about 89 / 90 degrees). Slowly start to spiral the boiling water into the kettle and

Until it's covered with powdered coffee. Be sure to pour it in slowly.

4. Extract the delicious ingredients and steam the expanded coffee powder (stay for about 30 seconds).

5. The second time the boiling water is injected slowly from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the boiling water of the filter paper must be kept at a certain level.

6. The extraction liquid can be stopped as soon as it reaches the number of people, and the state of boiling water left in the filter paper will be discarded.

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