Antigua Pacamara cloud manor coffee brewing suggestion _ Antigua Pacamara coffee how to drink

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Pacamara Pacamara is a hybrid gene of Pacas Pacas and Maragogype Arabica beans, so it has a huge tall tree shape and large raw beans, which is completely different from other Arabica and Robusta hybrid coffee. Pakamara's variety is characterized by lively sour taste, occasional biscuit flavor, occasional fruit flavor, thickness and greasy feeling. At present, the quality of Guatemalan coffee is the best. Guatemalan coffee inherits the stable quality of Sino-American coffee, which is soft, slightly sour and has good sweetness. At the same time, it also has its own characteristics: the fruity flavor is slightly sour and very soft; it is pure and smoky; it is as smooth as cream chocolate and is impressive; the dense feeling of coffee in the mouth gives the coffee a deep taste and a long finish.

Guatemala is located in the Central American isthmus, many volcanoes in the formation of high mountains and plateaus, the production of high-quality Central American high-altitude very hard coffee beans, the world's ninth largest producer of coffee beans. Coffee from five volcanic and three non-volcanic producing areas is very unique, with seven major producing areas, such as Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, and Acatenango. When the coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, they are all located on the highland topography in the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil, which is very suitable for the natural environmental conditions of coffee cultivation.

Cloud Manor, which has been growing coffee since the 1970s, is located on the hillside of Antigua, Guatemala, on the hillside of the Alcatel Nanguo volcano, 1500 to 1800 meters above sea level, covering an area of 53 hectares, with an annual output of about 58 metric tons. It is a member of the Antigua Coffee Growers Association and the current owner Pedro Echeverria. The geographical environment here makes the manor surrounded by clouds all year round, so it is named Cloud Manor, and the moisture contained in the clouds surrounding the manor is absorbed by coffee trees. It also moistens the fertile soil of the volcanic zone.

We are committed to promoting coffee beans in various Guatemalan producing areas, such as Vivette Nanguo, Arcatel Nanguo, Attland and so on. We personally go deep into the producing areas to select raw beans and cup test, hoping that through our understanding of the producing areas, let more coffee lovers in China know more about Guatemalan coffee. When we focus on domestic promotion, the partners living in the producing areas strictly check every batch of raw beans shipped to China and often maintain good interaction with the landowners in the producing areas. We are concerned about customer feedback, so it is more important to ensure the satisfaction of the client. in order to have a good cup of coffee, it is our responsibility to work together to derive from the jade-like natural essence and let the coffee culture take root.

Brewing Analysis of Antigua Coffee

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

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