Evaluation of Guatemala Akat Nanguo Rosa Coffee beans _ how to rinse Guatemala Rosa Coffee beans?

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

Today, I would like to bring you a rosy summer coffee bean from the Akatnam fruit region of Guatemala. This bean is really a bit "shocking". It has been deeply attracted by me since my first blind rush.

First of all, I would like to introduce to you the Akernango producing area, which refers to the Acatenango cooperative, which is located in the valley of the Akanango volcano in the Akanango region of Chimaltenango province, Guatemala. The Akamaguo cooperative is also named because of its proximity to the volcano.

Akernango volcano is the third largest volcano in Central America, with fertile geology, which provides natural conditions for coffee growing. although the Akanango region is the eighth largest producing area in Guatemala, it has a history of growing coffee for more than 100 years. Four generations have been growing coffee here. The Akernango Cooperative is also one of the earliest cooperatives in the region.

Geographically, the warm sea breeze from the Pacific Ocean keeps the region away from the threat of Frosts Descent, and the rainfall is rich and stable. In addition, the dense forests in the valley can not only maintain appropriate humidity, but also shield coffee trees from the strong sun. Planting at 1200 Michael degrees above sea level, there is a large temperature difference between day and night unique to high elevations, coupled with fertile volcanic ash soil, these factors create a natural excellent geographical environment.

The coffee beans purchased by the Akernango Cooperative are mainly coffee grown by the members themselves, and it is understood that each member produces an average of 30 packets of raw coffee beans (69 kg / packet) in a single production season. At present, the cooperative has a total of 293 people (221men and 72 women), supplying about 9000 packages a year and contracting more than 30 containers.

When you open the package, the overall shape of the beans is not neat, but the aroma is very pleasant and comfortable, although it is not as rich as the fragrance of Panama summer, but it is also noteworthy and can arouse the desire of your taste buds. Because the smell and aroma of rose summer beans are different.

This time, we use about 16 grams of coffee powder and brew it according to the ratio of 1:13 powder to water. This time the temperature will be slightly lower. I personally think the rose summer which is mainly washed is still a little "crisp". Too high temperature can easily cause over-extraction. A little lower can also show more flavor.

First weigh out 16 grams of coffee beans and grind them into powder. the grinding particle size is about the same as sugar particles, of course, you can also be a little thicker. The dried fragrance after grinding has a very direct and strong aroma of flowers and fruits, which is very refreshing and smells good.

Then, as for the part about water, if you don't have a temperature control kettle at home, you can also match a thermometer to measure the temperature of the water in the current hand flushing pot. I suggest you have a digital thermometer, which will read faster and more accurately than my pointer thermometer. Of course, if you go directly to the thermostat, it will be once and for all.

Then, in view of the filter paper I choose, I still want to give you a warm reminder. If you are currently using unbleached filter paper, I suggest that you can inject a little more hot water into the wet filter paper and warm scalding utensils before brewing and boiling. The filter paper will be fully infiltrated, and stay for a while, waiting for the smell of the paper to dissipate. after all, a lot of unbleached filter paper has a strong smell.

Then pour in the coffee powder and be ready to start brewing. The wet aroma of the initial stew has been combined with the aroma of tropical fruits, and almost the aroma of flowers and fruits is an obvious trait in the whole process from grinding to the final taste, which is also the unconscious sigh of rose summer beans in many cases.

After brewing this rosy summer coffee, the whole coffee liquid has a rich smell of flowers. If you think about it carefully and smell it carefully, you can feel a smell of jasmine. When you start to taste it, you can directly feel the bright acidity, refreshing and pleasant, with a honey sweetness in the end, mixed with the smell of fruit in the process, and the smell of the whole bean is like perfume. The simple acidity must be accompanied by the fragrance of a bouquet of flowers, which is really the magic of Rosa Coffee.

END