Is Guatemala Antigua Flower God Coffee Bean taste description treatment suitable for hanging ear Coffee?

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When it comes to sour coffee, Qianjie will definitely recommend Antigua Flower God coffee beans from Guatemala. This coffee, like its name, has light flowers, berries and citrus tones. Friends who like sour coffee praise Qianjie Antigua Flower God coffee beans, and even come to Qianjie shop for several weeks. Then, let's talk about this coffee bean in this article on the front street.

Front Street Coffee Guatemala Flower God Coffee Bean

Country: Guatemala

Origin: Antigua

Altitude: 1200m

Breeds: Bourbon, Cadura

Treatment method: washing treatment

Flavor: Berry, citrus, floral, soft fruit acids, chocolate finish

Guatemala Coffee Bean Planting Environment and History

Coffee trees were introduced to Guatemala in 1750, and coffee became an important cash crop in Guatemala in 1845, so the cultivation history of Guatemala can be said to be very long. Front Street believes that this is also due to the fact that Guatemala's growing environment is very suitable for the growth of high-quality coffee fruits.

Moreover, the coffee-producing areas of the country are home to tropical rain forests, volcanic geology, plateau valleys, and more than 300 micro-climates intertwined with the adjacent Atlantic and Pacific oceans, thus creating unique flavors in different regions. For example, the Guatemala ration beans of Front Street Coffee Vivienne have berry and citrus flavors like Antigua Flower God, but present more nutty and lemon peel flavors.

Guatemala has many volcanically formed mountains and plateaus that produce high-quality alpine hard beans. The main coffee producing areas in Guatemala are Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos, Acatenango and other producing areas.

The flower god of Antigua in the front street comes from Antigua. Then the front street will explain in detail the characteristics of Antigua producing area.

Antigua, Antigua

Antigua is said to be the birthplace of Guatemala coffee. It sits on three volcanoes.(Agua, Fuego, Acatenango) surrounded by valleys, according to the former street understanding Fuego is an active volcano, often irregular eruptions, resulting in rich minerals in the soil of this production area; It is also known as volcanic soil rich in organic matter, and Antigua also retains a large number of virgin forests, which makes the soil rich in potassium ions, and the combination of rich organic matter and potassium ions makes Antigua coffee plants have endless nutrition and healthy growth.

The climate here is very mild, with stable humidity, and the local climate is not as extreme as other areas during the dry season and rainy season, so that coffee grows slowly in the valley above 1500 meters. And because Antigua is a closed valley, it avoids serious soil erosion.

And this unique environment, how can we not let Antigua coffee beans are not high quality? As for the quality of this Antigua Flower God coffee bean in Front Street, it goes without saying.

La Minita Manor

Of course, high-quality coffee beans also need to be processed and packaged by professional estates in order not to waste high-quality coffee fruits. This Antigua flower god on the front street comes from Antigua's famous coffee estate-Laminita Estate.

La Minita Estate is famous for its excellent planting and extremely strict quality management. The coffee beans are processed by entrusting Las Pastores, Antigua's largest washing treatment plant, to process the raw beans, and the coffee beans are named Flower God. This is because the washing treatment method can keep the original flavor of the coffee beans and make the coffee flavor very clean and bright. The dried fragrance of this Flower God coffee beans after grinding into powder has a strong floral fragrance and tea fragrance. After brewing, the taste is not only clean and bright, There is also lime sour and berry flavor, the end also has honey sweet, it is this excellent taste that this coffee bean is named Flower God, Front Street thinks it is also deserved.

In addition, La Minita never uses pesticides in planting, and because the climate and altitude of the estate limit the growth of pests, and a small number of pests will not cause too much impact on coffee trees, but they need to be carefully handled in harvesting, because at the end of the rainy season in La Minita estate, coffee fruits will ripen immediately, green fruits begin to turn red, but coffee fruits ripen very slowly and unevenly, not as fast and consistent as flowering. Therefore, the harvesting work must be handled more carefully, and in order to ensure good quality, only the fully ripe deep red fruits are harvested on the estate.

According to the former street, the Laminieta estate conducts soil tests twice a year to ensure the quality of the soil for producing quality coffee beans, and Laminieta fertilizes about three times a year. In addition, Laminita applies fertilizers containing trace elements such as zinc, boron and copper in order to provide more nutrients to the coffee tree and prevent disease.

Therefore, Qianjie believes that it is such scientific cultivation management that has created the excellent performance of the coffee flavor and the reputation of the same quality for several years. So Front Street decided to introduce this Antigua flower god to Front Street coffee fans to taste.

water washing process

Of course, the front street thinks that the Las Pastores washing treatment plant also contributes to the high-quality flavor of this flower god coffee bean, because the washing treatment method is a very complicated treatment method, and it takes a lot of steps and a lot of water to process the high-quality coffee beans. These are all professionally treated in order to make the coffee beans have no miscellaneous flavor, and the taste becomes bright and clean. Therefore, the front street also often says that the washing treatment method coffee beans is the treatment method that best reflects the original coffee fruit taste of a production area. It is also a recognition of the flavor of a production area.

water washing process

1. First of all, coffee farmers will pour all the harvested coffee fruits into the water, so that the bad defective coffee beans will float to the surface of the water, and the quality of the coffee fruits will sink to the bottom, and this operation will greatly reduce the time wasted by one selection.

2. Put the screened coffee fruit into the peeling machine to remove the skin and pulp, and after removing these coffee fruits, there will be a layer of pectin adhesion on the surface of the coffee fruit, so wash away the adhesion on the surface of the coffee fruit with a lot of water.

3. The next step is to use fermentation to completely remove pectin, this process takes about 18 hours, but after the fermentation is completed, the fermentation bacteria adhere to the surface of the coffee fruit, so it is necessary to wash with a large amount of water again, like this step, to obtain 1 kg of coffee beans need to consume 40 to 50 kg of water, the front street thinks this is a very large number, this is also dry countries can not take washing reasons.

4. The cleaned coffee beans can be dried, some areas will be directly taken outdoors to dry, and some more developed producing areas will be sent to the processing plant to use the machine to dry, so that the coffee moisture content is as low as 11%.

5. Finally, the dried coffee beans can be stored and packaged for sale and export.

Guatemala Antigua Floral Coffee Varieties

Of course, the previous article on Front Street also said that an excellent coffee bean with good flavor depends not only on its production area and processing method, but also on the coffee variety. For example, all single coffee is Arabica coffee, and Arabica coffee has many varieties. For example, Front Street Antigua Flower God is Kadura and Bourbon coffee beans. Then, let's briefly introduce these two varieties on Qianjie Street.

bourbon

It is a descendant of the iron-pika mutation and, along with iron-pika, is the oldest surviving Arabica variety, with green fruits that turn bright red when ripe. Compared to the iron pickup, Bourbon had wider leaves and denser growth. Although its seed yield was higher than that of iron pickup, its harvest period was also two years. It was also a low-yield variety, but it had a high-quality taste, like red wine sourness and sweet aftertaste.

kaddura

Cardura is a single-gene variant of bourbon, discovered in Brazil in 1937. It has better productivity and disease resistance than bourbon, and its trees are shorter and easier to harvest. Unfortunately, like bourbon, it has the same problem of fluctuation of productivity every two years. However, its flavor is comparable to or slightly worse than bourbon beans, and more importantly, its adaptability is super strong, it does not need shade trees, and it can also be vibrant under direct sunlight. It is commonly known as insolated coffee, which can adapt to high density cultivation, but it must be more fertilized and increase costs. Therefore, the acceptance of coffee farmers in the early stage is not high.

The above is the relevant information about Antigua Flower God coffee beans compiled by Qianjie. I hope this article can make coffee fans know more about this coffee bean. Qianjie will carry out a large number of brewing evaluations every time a new coffee bean is put on the shelves. A piece of data with the best flavor will be brewed for coffee fans who come to Qianjie Coffee Shop to taste coffee. Therefore, this Guatemala Antigua Flower God coffee bean is no exception. Next, Qianjie will share the brewing data of Qianjie brewing this flower god coffee bean.

[Front Street Coffee Roasting Advice]

This green coffee is round, green and yellow, with good uniformity and medium moisture content, so the front street roaster aims for a medium roast that retains the bright acidity to show floral and fruity aromas on the one hand, and enhances richness and balance on the other.

Baking machine: Yangjia 600g semi-straight fire

The oven temperature was raised to 200 ℃ and the oven was put into the oven. After the damper was opened for 3 or 30 seconds, the fire power was adjusted to 160 ℃. The damper remained unchanged. The temperature was returned to 1 "36. The fire power was maintained. When the temperature was 4 '50", the bean table turned yellow and the grass smell disappeared completely. The dehydration stage was entered. The fire power was reduced to 140 ℃ and the damper was adjusted to 4

4 '50"dehydration is completed, the fire is reduced to 140 degrees, 8 32" when the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as the prelude to a burst, this time to hear the sound of a burst point, to 8' 37 "to start a burst, reduce the fire to 80 degrees, fully open the damper 5 (adjust the fire to be very careful, not small to no burst sound), a burst after the development of 1 '50", 195.3 degrees under the pan.

[Front Street Coffee Cup Test Report]

[Front Street Coffee Brewing Advice]

Filter cup: V60 filter cup

Powder: 15g

Powder water ratio: 1:15

Temperature: 90 ° C

Abrasion: BG #6S

[Front Street Coffee Brewing Technique]

Fractional extraction.

Steaming 30 g water for 30 s, filling water to 125 g, continuing to fill water to 225 g when the water level drops and is about to expose the powder bed, removing the filter cup when the water level drops and is about to expose the powder bed, and extracting for 2 minutes.

[Flavor Description]

Floral, citrus, caramel, slightly smoky

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