What is the taste of SHB bourbon from Ullia Farm in Antigua Coffee region, Guatemala? How to hand at home

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What is the taste of SHB bourbon from Ullia Farm in Antigua Coffee region, Guatemala? How to make Antigua coffee by hand at home?

Coffee has helped Guatemala's economy in the past century. It is estimated that there are about 120000 coffee producers, accounting for 40% of agricultural exports. As many as 20 of 22 provinces are engaged in coffee cultivation. Almost all areas grow coffee beans, 98% are shaded by trees, and are almost monopolized by Arabica beans. The main sub-varieties are Bourbon, Tipica, Caturra, Catua í, Pache and Pacamara. Guatemala's high altitude and 300 different microclimates, coupled with stable rainfall and fertile soil rich in minerals, are ideal for coffee cultivation in Central America.

Guatemala has the warmest climate and the heaviest rainfall in the coffee producing areas. The hillside facing the Pacific Ocean was the first to get Rain Water, so it blossomed relatively early. There is plenty of rain and it tends to blossom as soon as it rains. The level of coffee in this region fluctuates greatly, which is closely related to the post-harvest treatment. At the same time, abundant rainfall brings challenges to the drying process after harvest. Due to a lot of rain, and coffee harvest is still redundant, sun drying depends on luck. Therefore, some coffee plantations use both natural drying and mechanical drying. The coffee in this area, at high altitude, has obvious acidity and sweetness. if the coffee berries are handled properly, they will have quite full and unique aromas.

Since the early 1990s, Anacaf é has taken the lead according to the characteristics of coffee, growth climate, soil quality and altitude. Eight different producing areas for the production of alpine hard beans (SHB) are: Ekat Nango Valley (the Acatenango valley), Antigua (Antigua), Attila (Atitl á n), Caban Rain Forest (Coban á n), Farrakhan Nice Plain (the Fraijanes plateau), Vicki Nango (Huehuetenango), New Oriental (Nuevo Oriente) and San Marcos volcanic area (San Marcos). The main harvest season is from December to March of the following year. Relatively high-altitude producing areas such as Vivette South fruit can be in April, as long as the harvest is completed, it will be shipped.

Located in the coffee-producing area of Antigua, the valley is rich in volcanic soil, low humidity and a lot of sunlight, and its volcanic pumice is well drained. Coupled with the fine shade of coffee plants, the 113-hectare reserve provides a sanctuary for local wild birds and animals.

Property Characteristics: farm characteristics

Farm Farm name: Urias Wulia Farm

City City: Antigua Antigua

Country countries: Guatemala Guatemala

Altitude altitude: 1450-1600 m

Temperature average temperature: 25 degrees

Rainfall rainfall: 900 Murray 1100mm

Coffee Characteristics: coffee characteristics

Variety variety: Bourbon bourbon

Processing System treatment: Washed washing method

Grade: SHB Alpine hard beans

Appearance particle size: 17 Murray 18 mesh

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: nuts, drupes, cloves, blueberries, jasmine, sweet flowers, sweet milk caramel, smoky

Sour: citric acid, kumquat, lively acid

Complex complexity and other other: flower fragrance, perfectly balanced coffee. Unique blueberry aroma, lively and pleasant acidity, of course Antigua must be smoky.

Overall comments: Antigua corresponds to Vivetna fruit, smoky taste on lemon acid, this is the traditional flavor of Guatemala realistic.

Qianjie recommended cooking techniques:

The ratio of gouache to powder is 1:15, the grinding degree of small Fuji is 3.5 and v60 filter cup, and the first injection of 30g water is steamed for 28-30s.

With the condition of steaming and the size of the expansion, it is necessary to determine how long it will take to flush with fine water. After steaming, the coffee powder basically still contains some air.

In the second water injection, there will be foam, and the thickness of the foam represents the air content in the coffee powder. The amount of air in the coffee powder determines whether the coffee powder floats on the water surface or precipitates at the bottom of the filter. There is a lot of air, and the coffee powder floats on the water surface, so it is necessary to use a gentle flow of water to disturb the coffee powder and let the air out of the coffee powder.

Inject 110g water, cut off water at 140g, wait for the water in the powder bed to reach half, then inject water slowly until 225g, do not need 5g at the end, and the extraction time is 2VR 00s.