Antigua Santa Clara SHB coffee beans how to make _ Santa Clara Manor Coffee varieties

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Guatemala. Antigua. Santa Clara Manor

Guatemala Antigua Santa Clara SHB

□ producing area: Antigua

□ producer: Santa Clara Manor

□ altitude: 1600 Murray 1830m

□ variety: bourbon

□ treatment: washing

□ level: SHB

□ flavor description: dry aroma for warm almonds, toffee caramel, roasted nuts. Sipping the mouth can feel the rich citrus fruits such as grapefruit, orange juice, lime, grapefruit, grapefruit, orange, with plum aromas, caramel and sweet hazelnut finish.

Antigua Coffee, Guatemala Santa Clara.jpg Santa Clara Manor Ricardo and her daughter Isabel.jpg

□ Santa Clara Manor is located in the Antigua coffee producing area in southern Guatemala. The planting area is concentrated in the Antigua Valley (Antigua Valley) surrounded by Acatenango, Agua and Fuego volcanoes. Because the ash from the volcano is rich in minerals, it brings sufficient nutrients to the soil in the area and provides excellent drainage for coffee cultivation. Santa Clara Manor, which is about 1600 to 1830 meters above sea level, is run by the Zelaya family and has been passed on to the fourth generation with more than 100 years of planting experience. The family not only insists on quality, but also attaches great importance to environmental protection and sustainable management. Therefore, shading trees are planted in the garden to prevent coffee trees from being directly exposed to the sun, maintain soil moisture, prevent soil erosion, and provide a good habitat for birds and other organisms. Santa Clara Manor, which has achieved good results in COE competitions in Guatemala over the years, is a well-known star estate in Antigua coffee producing areas.

Santa Clara Manor greenhouse is dry. Jpg Antigua Santa Clara. JPG

□ Finca Santa Clara is located in the southern slopes of the Antigua Valley, between 1600 and 1830 meters (5250 and 6000 feet), and is privileged to have one of the finest volcanic soils to produce specialty coffee. The preservation of its natural condition is a priority for the owners. The plantation is also under a very strict control of shade, allowing the coffee trees to receive the exact amount of sunshine required to produce this fine, exquisite and aromatic coffee. Shade protects the plants from direct sunlight, maintains soil health and provides habitat for birds and insects.

The farm is managed since 1988 by Ricardo Zelaya, the fourth generation producing coffee in Santa Clara. Mr. Zelaya is a founding member of APCA-Genuine Antigua Coffee Producers Association. The Zelaya family is committed to both quality and sustainability. They own other area farms and each is scrupulously managed beginning with careful selection of varietals to the close supervision of dry and wet mills. As on their farms, the family's mills are also eco-friendly. Water used in the wet processing of the cherries is drained into sedimentation tanks to prevent pollution of the local river systems and the pulp is transformed to humus by worm culture.

Hand picked fruit is processed and washed in a traditional mill with crystal clear water. This is followed by patiently sun dried for days on patios, giving each bean a distinctive blue-green color. This sun dried coffee has the highest standards of quality in Antigua. Every step in the mill is monitored constantly to maintain the quality. When the coffee is dried each sample is cupped by two expert cuppers to assure our clients the usual quality of this coffee.

□ Roasting Notes: Hard, dense and durable, this coffee can successfully be roasted across the gamut of darkness levels. To fully appreciate it, go no further that somewhat into second crack, preferably ending the roast sooner to preserve the apple and peach notes.

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

END