Organic Certification | Top Lot SHB EP washing bourbon and Kadu in Vivette Nan Fruit production area of Guatemala

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Friendly bird organic certification | the flavor of washed bourbon, Kaddura and Kaduai in Vivetna fruit producing area of Guatemala?

The Dance Village Cooperative is made up of small farmers located in the Vivette Nanguo region of Huehuetenango, Guatemala, and currently has 330 smallholder members, of which 316 are local aborigines. After passing the fair trade certification in 2000, the income and basic living conditions of small farmers have been improved, and the stable economic situation of the region has also reduced the outflow of population. Cooperatives carry out women's programs to improve women's nutritional intake and work skills training. The cooperative has also obtained the certification of friendly birds, which is of great help to the protection of regional ecology.

Guatemala "in ancient Mayan means" land with many trees ", and 98% of the coffee grown is planted in the shade of trees, creating an ecological environment of friendly birds. Unique clean water sources and active volcanic geology, multi-changing microclimate, create a completely different flavor of coffee producing areas.

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.

■ producing area: Vivette Nanguo

■ varieties: bourbon Bourbon, Kadura Caturra, Kaduai Catuai

■ treatment: washing treatment

■ certification: friendly bird certification organic certification

■ Fair Trade Fair Trade Organic Bird Freiendly

■ bean phase: more than 15 mesh

■ reference flavor: apricot, lime, chocolate, apple

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 when the water is cut off.