Guatemala Oriente sun treatment coffee beans how to drink hand brewing advice New Oriental production area introduction

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"New Oriental", one of the eight certified coffee producing areas in Guatemala.

Guatemala currently has the following eight major producing areas:

★ Antigua producing area [Antigua Classic]

★ Attland producing area [Traditional Atitlan

★ Koban rainforest producing area [Rainforest Coban

★ New Oriental producing area [New Oriente]

★ San Marco volcano producing area [Volcanic San Marcos]

★ Vivetna fruit producing area [Highland Huehue]

★ Farrakhan Nice Plain producing area [Fraijanes Plateau]

★ Akatinan fruit producing area [Acatenango]

Most of the plants planted in this area are planted and harvested by small farmers.

The new oriental producing area of Guatemalan coffee belongs to the tropical climate, which used to be a volcanic area, because it is close to the rock area, the soil is nutritious, the soil is rich in mineral quality, ecologically active, colorful flowers and a wide variety of birds, the natural landscape is rich and diverse, Rain Water is quite abundant, and the climate is close to the Koban rainforest producing area, which makes the grown coffee have quite good acidity and aroma!

New Oriental New Oriente

Rain Water Fengpei, under the shade of clouds for many years, the climate is similar to that of Koban rainforest. It used to be a volcanic area, and the soil contained metamorphic rocks. The minerals in the soil are balanced by a large amount of metamorphic rock. The cultivation of coffee is also quite different from the general volcanic areas of Guatemala. New Oriental coffee grows in volcanic soil and there is no volcanic activity during the growth period.

New Oriental is the newest coffee producing area in Guatemala, characterized by aroma, obvious acidity and good texture.

Brewing Analysis of Guatemalan Coffee-Oliente Sun-treated Coffee beans

Hand punch reference

Use V60 filter cup, 16 grams powder 32 grams of water steaming for 30 seconds, 89-90 degrees water temperature extraction, 1:14, medium and fine grinding small Fuji 4, the second water injection to 140ml cut off, wait for water drop and then slowly water injection, uniform speed, the water level should not be too high, again water injection to 220ml stop, extraction time 2:15 seconds-unique smoky taste and chocolate taste, we can fine-tune according to their own taste.

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