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Special report on Antigua Flower God in Guatemala how to make good coffee?

Published: 2024-09-19 Author: World Gafei

Last Updated: 2024/09/19, Professional coffee knowledge exchange more coffee bean information please follow Coffee Workshop (Wechat official account cafe_style) GuatemalaAntigua La Flor del Cafe Antigua Hua Shen Coffee production area: Antigua Raminita soil: volcanic soil altitude: 1850m varieties: bourbon, Kaddura, Kaduai treatment: washing treatment 01

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Guatemala Antigua

La Flor del Cafe

Guatemala Antigua Coffee

Producing area: Antigua Raminita

Soil: volcanic soil

Altitude: 1850m

Varieties: bourbon, Kaddura, Kaduai

Treatment: washing treatment

01? brief introduction of producing areas

Guatemala is located in the Central American isthmus, many volcanoes in the formation of high mountains and plateaus, the production of high-quality Central American high-altitude very hard coffee beans, the world's ninth largest producer of coffee beans. The main coffee producing areas in Guatemala are Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, Acatenango and other seven major producing areas. When the coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, they are all located in the highlands of the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil. all parts of the country have natural environmental conditions that are very suitable for coffee cultivation.

Each producing area has a unique flavor, excellent sour taste and fruity lubrication, is one of the top coffee in the world, suitable for single drink. Antigua (Antigua) is located in the entire area of the Madre plateau in the opographically Mountains that pass through Guatemala. Because of its natural conditions, Antigua has become the most famous producing area in Guatemala.

Introduction of Antigua producing areas

Huasen, a brand of beans owned by La minita, is located in Antigua, Guatemala, a highland surrounded by active volcanoes, 1850 meters above sea level, is the most award-winning and most famous producing area in the country.

Antigua has little rainfall in summer and occasionally frosts because it is too cold in winter, which is actually not suitable for the growth of coffee trees, but fortunately it is located in the active volcanic zone. After the volcanic light stone falls into the soil after cooling, because these light stones have many fine holes, they are very easy to moisturize. In addition, a large number of shade trees are planted in the manor, so that coffee trees will not suffer cold damage in winter, these factors to overcome adverse conditions. Coupled with the great temperature difference between day and night, Antigua forms a unique micro-climate, making the coffee beans here have a light smoky flavor and strong fruity aroma.

Raminita is famous for its excellent planting, processing technology and extremely strict quality control. according to such standards, they entrust Las Pastores, the largest water washing plant in Antigua, to handle raw beans and name the coffee beans Hua Shen. in addition to retaining the original flavor of the producing areas, the dry aroma has a strong aroma of flowers and tea. after the entrance, the sour and raspberry aromas of lime are converted to the aftertaste of honey. Excellent cleanliness and rich sense of hierarchy are the characteristics of this flower god.

Coffee planting in Raminita Manor

Raminita Manor does not use pesticides, and because of the climate and altitude formed by the geographical advantages of the manor, the location conditions limit the number of pests, a small number of pests will not have much impact on coffee trees. At the end of the rainy season, the coffee fruit will soon ripen, and the green fruit will begin to turn red, but the coffee fruit ripens very slowly and unevenly, not as quickly and consistently as flowering, so the harvest must be handled more carefully. harvest only crimson fruits that are fully ripe. The fruit of a tree will be harvested up to five times due to maturity. The manor conducts soil tests twice a year to determine how to fertilize, and La Minita manor is very careful when using products that increase yield, about three times a year.

In addition, the application of trace elements such as zinc, boron and copper can provide more nutrients for coffee trees and prevent diseases. Such scientific cultivation and management has created the excellent performance of Huashen coffee flavor and the reputation of the same quality for several years. In accordance with La Minita's famous gatekeeper procedures, strictly supervise the whole process of Huashen coffee from planting to packaging, these complicated procedures are to ensure that the Pastores processing plant provides the best quality, and strict control of the manor's standard operating procedures. The Antigua producing area itself is the most famous of the seven major producing areas in Guatemala, with high altitude, unique volcanic soil and shade planting, so the coffee beans in the Antigua region have a unique flavor.

02? treatment method

1. Remove the floating beans and pour the coffee beans into a large tank, the immature inferior beans will float to the surface, and the ripe and full fruits will sink to the bottom of the water.

two。 Remove the peel and pulp through the pulp screening machine to remove the exocarp and pulp of the coffee fruit. It leaves pectin, endocarp and silver peel.

3. The purpose of this step of fermentation is to use biological treatment to remove pectin. Put the coffee fruit treated by the pulp screening machine into the fermentation tank for 16 hours and 36 hours, the fermentation bacteria will dissolve the pectin.

4. After washing, after fermentation and removal of pectin, the coffee beans will be washed again because the fermentation bacteria and impurities will remain on the coffee beans. In order to clean it, this step consumes a lot of water.

5. Dry and remove endocarp and silver peel to dry the coffee fruit so that the moisture content is reduced to 1014%. Then use the sheller to remove the remaining endocarp and silver peel, that is, to complete the processing.

03? raw bean analysis

[Guatemalan Huashen Water washing method]

The varieties of Guatemala Flower God are mainly bourbon, Kaddura and Kaduai. Bourbon species and Tibica are ancient coffee varieties with good quality. The appearance of beans is smaller and more round than Tibica.

Kaddura has a sour taste of lemon or citrus, which is not as sweet as Tibica and bourbon in terms of sweetness, because Kaddura has high production capacity due to the number and amount of fertilizer applied by growers, but continuous fertilization and pruning are required to maintain production capacity, so the trees are short and branched. Although production capacity has increased, production is still limited because it takes two years to harvest and the cost of care is high.

04? baking analysis

This coffee has a round raw bean, yellowish green, good evenness and medium moisture content. The goal of baking is medium baking. On the one hand, it retains the bright acidity to show the aroma of flowers and fruits, and on the other hand, it improves the richness and balance.

In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the process of baking, it is found that this bean has a higher altitude and harder bean quality. in order to retain more sour aroma, the baking method of pulling high temperature and early explosion is adopted to adjust the firepower before the bean enters the yellowing point, dehydration and explosion to avoid the burns of the bean surface, and choose to come out of the oven in 1 minute and 50 seconds after the end of the explosion to shorten the caramelization reaction time and retain more flower and fruit fragrance.

Yangjia 600g semi-straight fire

Enter the pot at 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 30s, keep the throttle unchanged, the temperature return point is 1 "36, keep the firepower, the bean watch turns yellow in 4: 50" seconds, the smell of grass disappears completely, enter the dehydration stage, the firepower is reduced to 140 degrees, and the throttle is adjusted to 4.

4'50 "dehydration completed, firepower reduced to 140 degrees, 8km2 39. At 32 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 8: 37", adjust the firepower to 80 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), develop 1: 50 "after an explosion, 195.3 degrees into the pot.

This Guatemalan Flower God water wash citrus acid is more obvious, sour juice, rich floral aroma, pleasant sweetness, medium mellow, slightly caramelized and smoky in the back, pure, mild, smooth texture as a whole, balanced, lively and varied in taste.

05? cooking analysis

Recommended cooking method: hand flushing

Degree of grinding: (Japanese little Fuji R440) 3.5