Atitlan Attland, Guatemala-La Pachu Manor SHB Kaddura, Kaduai

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Guatemala Atitlan Attland producing area-La Pachu Manor SHB Kaddura, Kaduai flavor?

Guatemala is located in the Central American isthmus, many volcanoes in the formation of mountains and plateaus, the production of high-quality Central American high-altitude very hard coffee beans, the world's ninth largest producer of coffee beans. There are seven major producing areas, such as Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos and Acatenango. When the coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, they are all located in the highlands of the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil. as a result, all parts of the country have natural environmental conditions that are very suitable for coffee cultivation. Each producing area has a unique flavor, excellent sour taste and fruity lubrication, is one of the top coffee in the world, suitable for single drink.

Lake Attilan is one of the four major volcanic coffee areas in Guatemala. The mountainous Atitlan region gives coffee a more leisurely personality but no less flavor than Huehuetenango. The soil of Attland is full of fertile organic matter. 90% of the coffee is grown along extremely steep slopes, all the way to Lake Attilan, the largest and most famous volcanic lake in Guatemala, and the daily cool breeze from the Atitl á n lake, giving the region's microclimate its own style and characteristics. Fall on the woodland near the Atitln volcano and Atitln lake, use coffee shell to push fertilizer and reuse, ferment 24Mel 36 hours carefully, the cup feels as good as the Andigua producing area, it can be said to be the representative agricultural garden of Atitln, and takes into account the harmony of agricultural production and environmental protection.

The farm will be designated as a nature reserve in the near future, which shows that the farm attaches great importance to sustainable management and harmonious environmental symbiosis.

March 18, 2004 won the honor of the Tropical Rainforest Conservation Organization to hold the competition, competing with 41 countries in the world at the same time, through starbuck, green mountain roaster … After being examined by the famous cup tester, he got the eighth excellent result, which can be said to be the demonstration of environmental symbiosis.

Producing area: Atitlan producing area

Manor name: Santo Tomas Pachuj Pachu Manor

Grade: SHB EP

Planting altitude: 1300-1600m

Products: Caturra, Catuai

Production capacity: 1500 bags

Harvest time: November-March

Treatment method: washing type, natural sun drying

Raw bean certification: rainforest protection certification, QCoffee

Dry fragrance: caramel, flower, cherry acid, flat cypress

Wet fragrance: flower fragrance, honey cream sweetness, nutty fragrance, forage fragrance

Sipping: lime acid, sucrose sweetness is obvious, body is OK, the overall flavor is clean and bright, smoked plum feeling, flowers stay in the upper jaw for a short time, good aroma, finish berry acid and nut sweet changes are very meticulous.

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 faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: changeable levels, clean as a whole, thin taste, long-lasting caramel sweetness in the finish, a hint of bitterness