Introduction to the flavor characteristics of coffee beans in the New Oriental region of Guatemala hand-impact siphon pressure cooking

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This unique region, which greets the first dawn of the country every day, is the easternmost producing area of Guatemala. New Oriental is one of the seven producing areas of boutique coffee defined by the Guatemalan Coffee Association (Anacafe) in 1980, which is defined as the land between Barberena, Jutiapa and Chiquimula.

Since 1950, coffee in this area has been grown almost entirely by small producers. Now, what used to be one of the poorest and most isolated regions of Guatemala is vibrant and growing, and almost every farm on the mountain has become a coffee-producing unit. Most of the coffee in the New Oriental region comes from small family-owned estates, which also grow other basic crops as daily food. This producing area is rapidly becoming more and more famous among coffee connoisseurs, and their demand for this coffee is increasing year by year. As a result, every farm on the mountain has shifted to growing coffee, replacing other crops as the main source of products and income.

Located in the area of frequent volcanic activity in the past, the climate of the New Oriental producing area is cloudy and rainy. The soil here is made up of metamorphic rocks that evenly mix many minerals, which is different from other volcanic soil producing areas.

Qianjie recommended cooking parameters:

Hand punch: V60 filter cup small Fuji R440 grinding 3.5, water temperature about 90 degrees

The recommended grinding degree of normal pressure is 4 and the water temperature is 90 ℃.

The recommended siphon grinding degree is 4, and the water temperature is 90 ℃ ~ 91 ℃.

The pressure grinding degree of Philharmonic is recommended to be 3.5, and the water temperature is 90 ℃.