La Paz production area Opatoro in Honduras | Olive Manor Los Olivos | Chipmunk single water wash SHG

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Opatoro, La Paz production area of Honduras | Los Olivos of Olive Manor | what is the flavor of chipmunk washing SHG tin truck?

The original manor owner Don Roberto buys farms from different neighboring areas, and the acquired farms are named after the original manor owners! As a result, Don Roberto owns several farms, used to be the largest coffee producer in the region, and is even thought to be the largest coffee producer in the country.

After Don Roberto's death, all the estates were inherited by his daughters, Isaura Mart í nez & Dona, but women in rural areas of Honduras had little education and often had few farm management jobs, and their sisters were no exception.

The care and construction of the manor is guided by their families and neighbors, who closely link each other in the learning process, carry out regular pruning and weed arrangement, and rarely use chemical fertilizers, herbicides or pesticides when growing coffee trees. With hard work and unremitting efforts to make a name for the farm, and even won the regional coffee competition.

Isaura & Don has worked with Pacayal Coffee to implement good environmental and ecological conservation, and to spread what happened here into a part of the local culture. Isaura has always believed that "if you want to grow good coffee beans, you must plant them emotionally." inheriting his father's dedication to coffee and patient care of every coffee tree.

Manor: Los Olivos

Production area: Opatoro, La Paz

Variety: Tibica Typica

Altitude: 1570 m

Refining method: washing treatment, natural drying for 15 days

Reference flavor: dark chocolate, cream, mellow

Manor: Los Olivos

Production area: Opatoro, La Paz

Variety: Tibica Typica

Altitude: 1570 m

Refining method: washing treatment, natural drying for 15 days

Reference flavor: dark chocolate, cream, mellow

Qianjie coffee brewing is recommended:

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 V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.