[active volcano area] the flavor and taste characteristics of Antigua coffee producing area in Guatemala

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

[active volcano area] what are the flavor and taste characteristics of Antigua coffee producing area in Guatemala? How does microclimate affect taste?

Antigua, one of the best producing areas in Guatemala. The soil of Antigua is rich in sulfur, giving rise to mellow Aroma and a well-balanced taste. As long as the coffee produced in this area is always very popular, and is even willing to pay more to get it, there are many fake beans bearing the name of Antigua on the market. Farmers in Antigua, who believe that the situation is very serious, have set up the Genuine Antigua producers Association (APCA) in order to prevent this from happening and to maintain the quality of Antigua producing areas. The officially recognized excellent farms are listed below, and the sacks are shipped with the words (APCA) members printed on them. The so-called GENUINE is "real", and "Genuine Antigua" is "real Antigua". Antigua coffee is planted on the hillside of the volcano, volcanic rock soil and rich microclimate environment give birth to complex and delicate volcanic coffee.

The Antigua region is characterized by high-quality delicate flowers and sweet fruit, rich and fertile volcanic soil, high-altitude mountains, clean natural water, shady and moist forests, plenty of sunshine and a cool breeze in the evening. La Flor del Cafe means "Coffee Flower". This high-altitude Huasen coffee from the heart of the volcanic area of Antigua is bathed in Antigua's unique micro-geography and climate. The famous Chateau Raminita provides professional and rigorous planting technology to show the bright and clean posture of Huasheng Coffee.

Huashen belongs to the brand beans of Laminita Group, whose language is La Flor del Cafe, produced by Las Pastores beneficio, a well-known processing plant in Antigua. The event comes from the technical guidance granted by Raminita, a well-known coffee group brand, from the selection of raw beans to strict management and control, so it has quite excellent and stable quality.

Antigua, the most famous of the seven largest producing areas in Guatemala, is mainly due to the fact that coffee is grown at elevations in volcanic areas and high terrain, and unlike other producing areas, which are more or less blown by sea breeze or high humidity air in the Great Lakes region, Antigua's unique micro-geography forms its unique flavor:

(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.

Another reason is the fact that Guatemala retains more traditional Typica and Bourbon Arabica coffee trees than many other Latin American coffee-producing countries, which contributes to the flavor of Guatemala Antigua coffee.

The coffee produced in the Guatemala-Antigua region is the most famous, and when it comes to it, people think of the unique smoky taste and the sweetness of milk chocolate. The best quality Antigua coffee is Guatemala Antigua-Alpine volcanic beans produced on small farms in the volcanic area.

Light baking (fragrance): hazelnut with blueberry aromas, grapefruit acidity is subtle and bright, smooth taste, this baking degree of sweetness is the sweet fruit of Hawthorn.

Medium baking: hickory fruit aroma, the acidity becomes very soft and slightly upward at the end, the taste is thin, sweet milk chocolate, with a sweet finish of peanut powder.

Re-baking: chocolate replaces the aroma of hazelnut and appears after acid cooling. the taste is moderately sticky and smooth, sweet is the gas from maltose baking, and the delicate smoky taste appears when it is sweet.

When baked to a slightly thicker (Full-City+ or dark), the aromas of chocolate and cocoa are attractive but the palate remains delicate, clean and subtle.

Flavor: full-bodied, bright acidity and sweetness.

Bouquet: with unique aromas of smoke, berries and some permissible aromas. Delicate with a trace of melancholy, contradictory fusion of sour and sweet, but so rich. The aroma is like smoke in the fingers, but it is full of sweet and fragrant berries. The unique floral aroma combined with the supple and fresh citrus flavor makes the fragrance of flowers and fruits intertwined with full personality but perfect harmony, similar to the smoky taste in the aftertaste of red wine, laying out the elegant and meticulous style of Huasen coffee-satin.

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.