Live up to the fame! What are the brewing parameters of SHB bourbon in Antigua coffee, Guatemala? Microclimatic species

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Live up to the fame! What are the brewing parameters of SHB bourbon in Antigua coffee, Guatemala? What are the advantages of microclimate planting?

Antigua producing areas are the most famous among the eight largest producing areas in the country, mainly because of their high altitude and unique volcanic soil, unlike other areas, which are more or less blown by sea breeze or high humidity air in the Great Lakes region.

The unique micro-geography of Antigua forms its unique flavor for the following reasons:

(1) Multi-functional volcanic fertile soil: there are three major volcanoes Acatenango in Antigua (at present, this volcano is the eighth producing area of Guatemala), Fuego and Agua Volcanoes. Among them, Fuego- is an active volcano, and its active ability brings to the coffee area of Antigua in addition to the fertile fiery soil, as well as unique volcanic pumice. She is the coolant after the eruption of volcanic magma, has the properties of porosity and thermal insulation, and is very suitable for moisturizing in the soil, because Antigua is the seven major producing areas with the least rainfall, coffee growth needs enough water, and the moisturizing capacity of volcanic pumice here happens to make up for the lack of rainfall. At the same time, the coffee fruit has a unique flavor of the producing area.

(2) High-density shading trees: in addition to shading, it can also prevent frost damage and form a unique microclimate. Due to the cold night, there will be occasional frost damage in the Antigua area from December to February, when the high-density shading trees will exert their effect. avoid frosting coffee count, at the same time, the groundwater level in Andigua area is not deep, these shade trees are easy to absorb water. Form a microclimate suitable for plant growth with the surrounding coffee trees.

(3) the sharp temperature difference between day and night is of great help to the sweetness and unique flavor of coffee berries.

(4) High altitude: for coffee trees growing at high altitude, the beans are hard, the aroma of coffee is higher, and the flavor is more prominent.

In 2000, due to the rampant counterfeiting of beans, the authentic Antigua Coffee Farmers' Association (APCA), made up of Antigua coffee farmers and producers, was listed and operated with the support of the government, with a total of 34 Antigua estates participating, and all Antigua beans purchased by Osher belong to this association.

Country: Guatemala: Antigua

Manor: Guatemala Genuine Antigua Finca Las Nubes

Altitude: 1530-1860 m

Variety: bourbon species, Bourbon grade: SHB

Treatment method: washing and fermentation, later stage of sun exposure

Dry incense:

Vanilla plant, creamy fragrance, lime acid, caramel sweet, chocolate

Wet incense:

Sweet sucrose, vanilla, melon and fruit aromas, a little citrus essential oil, berries

Broken dregs aroma:

Sweetness of licorice, vanilla chocolate

Sip flavor:

A bean with good grease and sweetness, with the acidity of manor chocolate

The flavor is clean with sweet aromas of black cherries, hazelnuts, melons and fruits, vanilla plants, and a special finish.

With a touch of bitter sweet chocolate and instantly change to the aroma of human participation in sweet spices, it is very long-lasting.

Qianjiesou Chong recommends:

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.