Coffee brewing suggestion of Azotea Azat Manor in Antigua. Flavor characteristics of Antigua SHB coffee beans

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Today's tasting is: Azotea Manor is located in Antigua producing area, 1645 meters above sea level, coffee beans bourbon, washing, began to grow coffee in 1888.

Guatemala is located in northwest Central America, facing Mexico to the north and El Salvador and Honduras to the south. Guatemala has 34 volcanoes, and the country's mountain forest area accounts for 2/3 of the country's area. Coffee was really introduced to Guatemala in 1750 by Father Jesuit. Guatemala produces about 3.5 million bags of coffee a year, and raw coffee accounts for 40 per cent of the country's total agricultural exports.

Guatemala coffee, we are most familiar with Vivette Nanguo and Antigua producing areas, mainly produce bourbon coffee beans, its sour taste is mellow and slightly wild. The charm of Antigua coffee lies in its well-balanced and refreshing acidity, rich spice and unique smoky taste.

Azat Guatemala Antigua LA Azotea, Antigua, Guatemala

Raw bean grade: SHB

Tree species: bourbon

Producing area: Antigua Antigua

Azotea Farm is located in the north of Antigua. The garden has a long history, dating back to 1883. The current farm resident RICARDO POKORNY is the fifth generation. Azotea has a museum in the garden. This museum is no more dependent on income from coffee cultivation than other farms. The steady income from the museum gives farmers the strength to study topics related to coffee cultivation. The farm has become a successful case of using organic pesticides and organic fungicides made from garlic, chili peppers and aloe vera.

Altitude: about 1645 m

Treatment: washing

05? cooking analysis

Recommended cooking method: hand flushing

Degree of grinding: (Japanese little Fuji R440) 3.5

V60 filter cup, 15g powder, water temperature 91 degrees

Ratio of gouache to flour at 1:15

Break: small flow water injection to 125 grams, slow water injection to 225 grams

Total duration: about 1 minute 50 seconds

BG lapping 4R

Bean grinder

Grinding degree

Powder quantity

Filter cup

BG

4R

15g

V60

Water temperature

Stuffy steam

The second stage of water quantity

The third stage of water quantity

Total time 1:58

90 degrees

30g water for 30s

95g

100g

Total amount of water: 225

Sweetness: ☆☆

Acidity: ☆☆☆

Bitterness: ☆

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4, water temperature 91 °C.

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 90 °C

END