Guatemala Coffee Brand Antigua Coffee Bean Flavor Story

Qianjie found that coffee from this small Central American country has stood out in recent years: harmonious, sweet, soft and fragrant, tasting it as if exploring its roots (Mayan culture).

With its unique style, Guatemalan coffee beans have become one of the famous coffee producing areas in the world in recent years. In the cool volcanic zone, coffee beans develop complex aroma layers and full taste, reminiscent of the ancient Mayan culture here, profound and mysterious.

Khaya is an active volcano located 33 kilometers south of the capital of Guatemala (Guatemala City). It is one of the most active volcanoes in the world. The local government opens mountaineering routes to allow tourists to climb the edge of the crater 2552 meters above sea level to enjoy the heat and sulfur smell of the crater. Due to the volcanic ash emitted by the volcano, the surrounding soil is rich in minerals, coupled with the large temperature difference between day and night around the volcano, the coffee beans produced in this area have a unique flavor. According to the data provided by bean merchants, small coffee farmers in the volcanic areas of Pacaya will choose to plant their coffee very close to the volcanic peak in order to get more nutrients, so of course they have to face the risk of unexpected volcanic eruptions. as a result, the coffee produced in this area is of low quantity and high quality, which makes people flock to it.

Front street coffee Guatemala Antigua flower god coffee beans

Producing area: Antigua, Guatemala (Antigua)

Manor: la Minita (La Minita)

Varieties: bourbon, Kaddura

Altitude: 1200 m

Treatment method: washing treatment method

After brewing this Guatemalan Flower God coffee bean in the front street, the citrus acid is more obvious, the juice is sour, the fragrance of flowers is rich, pleasant sweetness, medium mellow, the back section has a slight caramel and smoky taste, and the whole is pure, mild and smooth in texture. the taste is balanced, lively and changeable.

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. Among them, Guatemala Vivette Nanguo and Antigua are the best known in recent years.

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.

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.

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.

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.

Raminita Manor is famous for its excellent planting, processing technology and extremely strict quality control. according to such standards, they commissioned Las Pastores, the largest water washing plant in Antigua, to deal with raw beans and named the coffee beans as Hua Shen. in addition to retaining the original flavor of the producing area, the dry aroma has a strong aroma of flowers and tea, and 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.

Laminita Manor coffee planting management is very strict, Laminita Manor does not use pesticides, and because of the geographical advantages of the manor's climate and altitude, the location limits 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.

Qianjie, a Guatemalan flower god, is mainly made of bourbon and Kaddura. Bourbon and iron pickup are juxtaposed as ancient and high-quality coffee varieties. The appearance of beans is smaller and more round than iron pickup.

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.

When the baker in front street received this Guatemalan Huashen coffee bean, he saw that the bean was round, yellowish in green, with good uniformity 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 Qianjie coffee roasting, 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.

Baristas in front street use higher water temperature and finer grinding in order to extract more aromas of flowers and fruits, taking into account that the baking degree is moderate. In order to avoid over-extraction, a V60 filter cup with fast flow rate is used.

Filter cup: Hario V60

Water temperature: 91 degrees Celsius

Amount of powder: 15g

Ratio of powder to water: 1:15

Grinding degree: the pass rate of No. 20 screen is 80%.

First wet the coffee powder completely with 30 grams of water and steam for 30 seconds, slowly circle the second section of water to 125 grams, drop the water level in the filter cup to reveal the powder bed and continue to inject water, and stop the water injection immediately when the third section of water is injected to 225 grams. When the water in the filter cup is completely dripped to the bottom to share the pot, the filter cup can be removed and gently shaken to make the coffee liquid uniform. The total extraction time is about 2 minutes.

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