How does Saint Isabel in Guatemala drink _ Coffee parameters in the Manor of San Isabel, Guatemala

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Saint Isabel Manor is located in the north of Alta Verapaz in the province of San Crist ó bal, Guatemala, surrounded by scenic mountains, rainforests and impressive vegetation, close to Koban, which produces extremely hard beans. The manor is 4500 meters (1372m) above sea level, with annual precipitation of 3000mm. Coffee trees blossom from April to June and harvest from December to April.

The estate was opened as a coffee plantation in 1875 and was given to the great-grandfather of the current landowner by the then president of Guatemala. In fact, it was not until the fourth and fifth generations that coffee was grown.

St. Isabel's Manor has 187 hectares of coffee fields and produces different varieties of extremely hard beans (bourbon, Kaddura, Kaduai and Pachet). Annual production of nearly 2000 sacks (69KG sacks) raw beans, exported to different countries, such as Denmark, Germany, Finland, the United Kingdom, France, Australia and Italy. In the United States, it is also sold to different companies such as Starbucks. The manor is also the third manor in Guatemala's CoE in 2012.

The manor coffee planting process attaches great importance to environmental responsibility, including the preservation of natural forests and a 100-hectare regenerated forest planted with pine and cypress trees. These measures help preserve the natural water resources of the manor and provide habitat for different animals, deer, birds and squirrels. In addition, coffee peel is used as organic fertilizer.

In terms of quality, the manor is concerned about every step from seed selection to storage. Coffee is harvested manually, especially for women. Then put the ecological wet mill to peel to reduce water consumption, and the water is recycled. The coffee beans are then dried in two ways: in the sun or in a Guardiola dryer, depending on the weather.

Analysis of Guatemala Coffee-San Isabel Manor Coffee Bean brewing

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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