Analysis of washing Kaduai Coffee beans in COE 9 San Antonio Manor in Guatemala

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Guatemalan coffee:

Producing area: Vivette Nango

Planting Manor: San Antonio Manor

Disposal yard: San Antonio disposal yard

Planting altitude: 1800-2100 m

Variety / treatment: Pacamara / washing treatment

Flavor: floral aroma, berries, hazelnuts

San Anthony Manor Finca San Antonio is located in Huehuetenango, the Vivette South Fruit Plateau. Coffee is planted at an altitude of about 1200mur1600m, with a total planting area of about 91.5ha, mostly on steep slopes. Although the owner has to spend more manpower to take care of and harvest, coffee trees can produce sweet coffee cherries in order to cope with the difficult environment.

St. Anthony's coffee trees are interplanted among native trees to turn various native trees into natural shade trees. Leonardo Perez Leonardo Perez bought St. Anthony Manor in 1971, when the estate was in a semi-abandoned state. After a decade of efforts to improve the planting environment and invest in wet treatment equipment, the annual output was increased to two containers, and Leonardo handed over the stick to his son William William Perez in 1987. William also continued various measures to improve the farm, including fertilization improvement programs, breed cultivation, recycling of water resources, etc. St. Anthony obtained organic planting certification in 1992, using only homemade earthworm fermented organic fertilizer: mixed coffee peel, fallen leaves, pruned coffee branches and cow dung, etc. shading, planting density, unarmed weeding and a large amount of organic mulch are also used to prevent the proliferation of weeds. Because of the organic farming method of the manor and the vast primeval forest nearby, St. Anthony has become a natural sanctuary for native flowers and wildlife, as well as an excellent scenic spot for bird watching.

The manor also takes good care of the staff, not only providing dormitories equipped with drinking water, electricity and modern bathrooms, but also building a primary school for employees' children.

In the harvest season from November of that year to February of the next year, after manually picking ripe coffee and cherries, the peel was removed, washed and fermented on the same day, and then the raw beans with shells were spread on the cement platform in the sun. The waste water from the treated coffee will also be discharged into the river after purification in the three oxidation ponds to avoid polluting the river water.

This batch of St. Anthony Manor light baked walnut aroma is obvious, wet aroma has sweet and sour red grapes and sweet brown sugar, taste has a smooth tongue touch, with soft citrus, red meat plum sweet and sour, fruit juice is obvious; medium and deep baked caramel is also sweet and long-lasting, smooth fat, bitter sweet with milk chocolate, sweet spices such as cinnamon.

Guatemala Coffee COE 9th San Antonio Manor washing Kaduai Coffee brewing Analysis

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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