How about Akanan Coffee in Guatemala Acatenango Achanan Fruit producing area?

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Guatemala is a famous volcano country in the world, and there are hundreds of volcanoes in the country, so the volcanic area has become a good place to grow boutique coffee. Today, Qianjie wants to share coffee from the Akatnam fruit producing area. Akernango has the advantage of altitude, volcanic eruption has created a high degree of soil fertility and minerals, resulting in the quality of coffee in the producing area is especially good. With citrus and berry flavor and sweet and sour texture, the middle part turns to dark chocolate aroma, the taste is sticky and smooth, while the swallowed finish has a slightly smoky finish.

Country: Guatemala

Producing area: Akernango

Altitude: 1300 to 2000m

Treatment method: washing treatment method

Varieties: bourbon, Kaddura, Kaduai

Production area introduction

Coffee from the Akernango region is one of the highest altitude coffee beans in Guatemala, as nearby volcanoes Fuego and Pacaya continue to erupt, making the rough, sandy soil rich in minerals. The Akernan fruit producing area has a special micro-climate. During the day, hot and humid air is brought from the coast under the care of the Pacific Ocean, and dry and cold air from the highlands of Guatemala is received at dawn and night. The large temperature difference between day and night makes the coffee in this area more sweet. Qianjie Coffee believes that the coffee taste of Arcatel is similar to that of Antigua, but it is slightly sour, dry and wet, pleasant, mellow and full in thickness, with a clear finish and refreshing aroma.

Coffee treatment

The key point is that the coffee fruit is fermented after peeling, and the pectin is washed off with water after fermentation. One of the treatment methods used is that after the coffee fruit is picked, the immature fruit and miscellaneous leaves are removed, the outer skin of the fruit is removed, the beans are picked out, and then the beans are washed and soaked, so that the beans begin to ferment, allowing microorganisms and enzymes to decompose the components of the beans and produce sour flavors. The water washing method can also be a dry fermentation method without soaking, and then wash off the pectin with water after fermentation. After fermentation, the beans are then insolated or dried to prevent coffee beans from getting moldy. Properly washed coffee beans usually taste mild and may have a wine flavor, depending on the environment and fermentation. After the processing of coffee beans, first pick out defective beans, leaving intact coffee beans, and then after varying degrees of baking, will eventually be able to have ever-changing flavor and taste. The subtle differences in each step between coffee production and brewing will affect the quality and flavor of coffee, which is why the world of coffee is so profound and fascinating.

Analysis of Ackernan Fruit Bean in Qianjie Coffee

Qianjie Coffee Akatnam Coffee Raw Bean

This is a typical blend of American coffee beans, including bourbon (Bourbon), Kaddura (Catua í), Catua í (Kaduai). The bourbon variety is the source of many coffee varieties today and was first found on the island of Reunion. When it was brought to America, its characteristics also changed. The hybrid variety Kaddura, which was first successfully planted in Brazil, has a shorter tree body and strong resistance to wind and rain. Kaduai, a hybrid of the New World variety and Kaddura, has a short and chubby tree and has a very high yield after proper fertilization. Qianjie Coffee bought this coffee bean because it shows the regional flavor of fruit acid and nuts in Guatemala.

Suggestion on roasting Akanan Fruit of Qianjie Coffee

Cup test report

Measurement report of Arcatel South Fruit Cup of Qianjie Coffee

Front street coffee Guatemala Akanan fruit brewing suggestion: brewing apparatus: HARIO V60 parameters: 15g powder water ratio 1:15 Water temperature: 90-91 ℃ Grinding degree: medium and fine grinding (sugar size)

Steaming 30 grams of water for 30 seconds, directly injecting water into the center to 125 grams, then injecting water to 225 grams after seeing the powder bed, seeing the powder bed to remove the filter cup, the total extraction time is: 2: 00 ".

Bouquet: acidity of citrus and berries in the mouth, with dark chocolate aromas in the middle and a slightly smoky finish