Guatemala San Pedro Necata Coffee Bean Information introduction _ hand-made San Pedro Necata Coffee

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Today we are going to introduce a kind of Guatemalan coffee and its country, Guatemala.

As a coastal country of Central America, it is needless to say that the dangerous country not only has ancient Mayan cultural sites, but also has beautiful scenery on the west coast of the Pacific Ocean. But if you search for the word "Guatemala", apart from the encyclopedia introducing national and tourism information, the most likely words are "mothers of underage girls", "36 years of civil war" and words such as "robbery" and "poverty".

A friend who returned from a trip to Guatemala revealed to us that most of this information is true. After careful understanding, it can be said to be shocking, but fortunately, domestic travel agencies have set their tourist routes in the tourist resorts of Guatemala, where there are many tourists and strict management, so the chance of accidents will be much smaller, you know. Guatemala City is one of the ten most dangerous cities in the world.

Despite the social unrest in Guatemala, it does not in any way affect its production of high-quality coffee. In recent years, high-quality coffee in Guatemala has emerged one after another and enjoys a very high status in the boutique coffee market. Unique climate and geographical factors have created a good reputation of Guatemalan coffee for a long time. The high-altitude terrain of the mountains of Guatemala, the temperature is relatively low, to a certain extent, slowed down the growth rate of coffee fruit, such a relatively slow ripening process, so that the fruit can fully absorb nutrients. In this way, the coffee beans have higher hardness, changeable flavor, rich layering and mellow smoothness. The Guatemalan coffee introduced today, San Pedro Necata Coffee, whose estate is located on the border between the Vivette Nango region of northern Guatemala and Mexico, is one of the most popular coffee growing areas in Guatemala.

Guatemalan coffee San Pedro Necata

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Producing area: San Pedro Necta town, Vivette Nango area

Responsible person: Victor Hugo Herrera Laparra

Varieties: bourbon, Tibika, Kaduai

Harvest time: December-April of the following year

Altitude: 1400m--1529m

Grade: SHB

Treatment: washing

Cup test information: grapefruit, litchi, mango sweet, dark chocolate back sweet, long-lasting flavor.

Baking degree: medium +-medium depth

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As can be seen from the information of coffee beans, this coffee is a classic American blend. Bourbon and Tibica are inherent native varieties of Arabica, commonly known as "old tree species", while Kaduai is a high-quality variety derived from the artificial cross between the natural variant "New World" (Mondonovu) and Kaddura. Three high-quality varieties ensure that this coffee is both special and delicious.

Analysis of Guatemala Coffee-San Pedro Necata Coffee Bean

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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