[boutique single coffee beans] the flavor of bourbon coffee beans from Fog Garden Farm in Antigua, Guatemala.

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[boutique single coffee beans] the flavor and taste characteristics of bourbon coffee beans from Fog Garden Farm in Antigua, Guatemala?

Antigua (Antigua), a first-rate planting area, has volcanic soil, which is the same as that of Costa Rica's Tarrazu region. Antigua coffee, grown on the hillside of a volcano about an hour's drive from the capital, Guatemala City, retains its own characteristics more than Costa Rica, mainly because it has more microclimate than Costa Rica. and the climate strongly affects the characteristics of beans. Located between the three volcanoes, Antigua is famous for producing top coffee. The coffee produced in this soil-rich area has an astonishingly rich and balanced flavor, with an elegant and delicate taste. Meidi makes this the best coffee in America. Some of Starbucks' long-standing fixed procurement partnerships are growers from Antigua.

Guatemala coffee in Guatemala was introduced by missionaries in 1750. It was only in 1860 that the Germans expanded the entire industry. To date, about 60000 family farms operate the coffee industry in Guatemala. Coffee is grown in the Sierra Mountains near the Pacific coast. The Sierra range stretches across the country, connecting up to the Rockies and down to the Andes. Most of the coffee produced in Guatemala is Arabica, which is treated by washing. The height of the plant is between 2300 and 5600 feet. The harvesting method depends almost entirely on manual labor. It can be harvested all year round, but the main harvest period is from July to April of the following year.

Due to the great regional climate change, coupled with differences in soil, rainfall, moisture, height, and temperature, there are seven different regional coffees in Guatemala: Antigua, Fraijanes Plateau, Rainforest Cob an, Highland Huehuetenango, Atitlan, Volcan San Marcos, and Oriente. Among them, Guatemala is famous for its Antigua coffee (Antigua). 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 the sea breeze or the high humidity air of the Great Lakes region. Antigua Fog Garden Bourbon, very high above sea level, close to 1800 meters

Production area / Grade: Antigua / Screen 17 + the world-famous Antigua coffee has a ripe berry-like aroma, strong and strong.

Active volcanoes erupt every 30 years or so, enriching the already rich soil and giving coffee a unique and strong tobacco flavor. The supple bitterness and charming tobacco flavor make the palate more rich and rich.

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.

Flavor characteristics: Guatemala coffee bean cultivation conditions are unique, altitude, soil climate and other conditions are very ideal, can produce complex and delicate coffee. Its perfect harmony of sour, sweet and texture, perfect and round taste, and a hint of smoke emphasize its deep melancholy and mystery; in short, some people are willing to drink only Guatemalan coffee for the rest of their lives.

Its most famous volcanic area coffee is Antigua, which has a slight smoke flavor, unique fruit aroma, a little blue raw bean color, the grains have been hand-screened, the flavor is unique and slightly acidic, and it is a unique coffee bean of Central America.

Bourbon of Fog Garden Farm:

Country: Guatemala producing area: Antigua Organization Mark: Genuim Antigua

Manor: Guatemala Genuine Antigua Finca Las Nubes

Altitude: 1530-1860 m

Treatment plant: outsourced treatment

Variety: bourbon species, Bourbon grade: SHB

Harvest time: March 2009

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

Cup test report:

Dried incense: vanilla plant, creamy fragrance, lime acid, caramel sweet, chocolate

Wet aroma: sweet sucrose, vanilla, melon and fruit aromas, a little citrus essential oil, berries

Broken scent: sweet licorice, vanilla chocolate

Sipping flavor: a bean with a very good oily feel and sweetness, with the acidity of manor chocolate, a clean flavor with sweet notes of black cherries, hazelnuts, melons and fruits, vanilla plants, and a special aftertaste, with a hint of bitter sweet chocolate and an immediate conversion to the aroma of sweet spices.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because the V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.