Is the coffee of Antigua Seka Manor in Guatemala good? the flavor characteristics of Antigua coffee in Guatemala

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Guatemala Antigua from the world's first boutique coffee producing area, perfect bean shape, medium viscosity, elegant complexity and hierarchy, is a very attractive unique Guatemalan coffee bean, worthy of your taste. The Antigua region is characterized by high-quality delicate flowers and sweet fruit, rich and fertile volcanic soil, high-altitude mountains, clean natural water, shady and moist forests, plenty of sunshine and a cool breeze in the evening.

Guatemala has the best coffee growing environment in Central American countries, including the perfect combination of coffee growth height, fertile soil and coffee growing climate. The coffee produced in the Guatemala-Antigua region is the most famous, and when it comes to it, people think of the unique smoky taste and the sweetness of milk chocolate. The best quality Antigua coffee is Guatemala Antigua-Alpine volcanic beans produced on small farms in the volcanic area.

Light baked City (fragrance): hazelnut with blueberry aromas, grapefruit acidity is subtle and bright, smooth taste, this baking degree of sweetness is the sweet fruit of Hawthorn.

Medium baking (general B): hickory fruit aroma, the acidity becomes very soft and slightly upward at the end, the taste is thin, sweet milk chocolate, with the finish of peanut powder.

Heavy baking (general C): chocolate replaces the aroma of hazelnut and appears after acid cooling. The taste is moderately sticky and smooth. Sweetness is the smell of maltose after baking, and the delicate smoky taste appears in Huigan.

When baked to a slightly thicker (Full-City+ or dark), the aromas of chocolate and cocoa are attractive but the palate remains delicate, clean and subtle.

Analysis of Coffee brewing in Guatemala Coffee-Antigua Seka Manor

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.

END