Flavor characteristics of sundried coffee beans in Olienti, Guatemala. Coffee brewing and sharing in New Oriental region.

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New Oriental producing area

This unique region, which greets the first dawn of the country every day, is the easternmost producing area of Guatemala. New Oriental is one of the seven producing areas of boutique coffee defined by the Guatemalan Coffee Association (Anacafe) in 1980, which is defined as the land between Barberena, Jutiapa and Chiquimula.

Since 1950, coffee in this area has been grown almost entirely by small producers. Now, what used to be one of the poorest and most isolated regions of Guatemala is vibrant and growing, and almost every farm on the mountain has become a coffee-producing unit. Most of the coffee in the New Oriental region comes from small family-owned estates, which also grow other basic crops as daily food. This producing area is rapidly becoming more and more famous among coffee connoisseurs, and their demand for this coffee is increasing year by year. As a result, every farm on the mountain has shifted to growing coffee, replacing other crops as the main source of products and income.

Located in the area of frequent volcanic activity in the past, the climate of the New Oriental producing area is cloudy and rainy. The soil here is made up of metamorphic rocks that evenly mix many minerals, which is different from other volcanic soil producing areas.

Introduction to Coffee

Name: new Oriental Plateau Coffee

Production area: new Oriental production area

Planting altitude: 1300-1700m

Treatment method: washing treatment method

Mesh size: 15 to 19-95%

Water content: 10.9%

Varieties: bourbon, Kaddura, Kaduai

Annual rainfall: 1800-2000mm

Soil: metamorphic rock and clay

Shade tree: Inga

Flavor: Western pear, fruit fudge, all the characteristics of Guatemala in one, but the sweetness is quite high, is a moderate mellow and a great sense of balance of coffee

Brewing Analysis of Guatemalan Coffee Olienti Sun-cured 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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