The characteristic Story of Red Pacamara Elephant Bean K72 Coffee Bean in Santa Lisa Manor, Guatemala

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Guatemala | Santa Lisa Manor Red Pacamara Elephant Bean K72 Kenyan flavor?

Pacamara is a hybrid variety of Pacas and Maragogipe, which is a variety of bourbon and Magorapaige is a variety of Tibica. In order to obtain the advantages of two excellent variety series, Pacamara is named after the initials of Pacas and Maragogioe. It took 30 years of efforts to produce a new Pacamara variety elephant bean in 1980. Pacamara elephant beans are generally rich in flavor, obvious wet aroma intensity, creamy slippery feeling, elegant sour, sweet chocolate, introverted fruit notes.

Santa Felisa, a well-known coffee estate in Guatemala, was founded in 1904 and is now taken over by fourth-generation family members Anabella and Antonio. The estate is located in the Argand Nango Valley (Acatenango Valley), the Mayan aboriginal area, and the Mayan aborigines still work in the coffee estate. With an elevation of 1560 meters and 1800 meters above sea level, the microclimate and fertile volcanic soil make the coffee garden contain unique nutrients and let the coffee beans ripen slowly, perfectly absorbing more natural nutrients brought by the volcanic soil. Saint Lisa Manor implements a friendly ecological farming method, combines agricultural science with ancestral knowledge, and respects local ecology and indigenous peoples. Eight meticulous treatments combined with a variety of tree species, organic farming to take good care of, adhere to the sweetness of 21 degrees hand-picked coffee cherries, a variety of careful details breed amazing coffee flavor, often among the best in COE. In 2011, the global bidding for independent manors was held, which was the only organic manor bidding event in the coffee industry at that time.

"if the quality is good, people play an important role." This is why Santa Lisa takes care of and respects every coffee worker in the manor like a family, produces high-quality coffee beans and spares no effort to protect the ecology. After the leaf embroidery disease ravaged Central America, we reflected more deeply on the importance and connection between the environment and the land. The estate is committed to:

-afforestation and protect water sources

-to protect the soil, the manor uses compost, does not use herbicides,

-Don't cut down shade trees to enrich the soil and protect biodiversity

-use nutrients that do not damage the soil

Leaf rust in Central America was rampant in 2012, and a whole batch of coffee trees in the surrounding estates died. However, the coffee trees under the organic care of St. Philippa were able to withstand the disease, and the outbreak of leaf rust in 2013 was so severe that they had to be sprayed. Almost none of the Central American organic estates were spared, and St. Philippa's estate had no choice but to lose its organic certification.

St. Philippe's Manor currently does leaf rust control three times a year, uses organic matter twice, and one of them has to use chemicals, except that everything is still the same as the original organic certified manor.

There is no organic certification, but still adhere to the ecological way of growing coffee farmers for a long time.

There is no fair trade certification, but insist on respecting and taking care of all coffee workers and families in the manor, and be kind to the aborigines for generations.

The K72 treatment process of St. Philippe Manor is as follows: peeling and dry fermentation for 24 hours, adding water to stop fermentation, the above process is repeated twice for 72 hours of fermentation, then soaked in water for one night, then washed and then dried in the sun. The Kenyan washing method of St. Lisa Manor is characterized by long throat rhyme and bright acid K72 treatment.

Flavor: citrus, tangerine peel, cherry, sweet persimmon, fine plum acid, roasted nuts + spices + chocolate, maltose, bright and clean, sticky and smooth, long sweet.

Product name: Saint Emerald Lisa Manor

Country: Guatemala

Variety: red Palmer Camara elephant bean

Altitude: 1600m

Treatment method: K72 treatment method

Qianjie recommended cooking:

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 of K72 treatment when the water is cut off.