Recommended parameters of wine-scented sun-made coffee in guava plain manor in Guatemala New Oriental region

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National Guatemala (Guatemala)

Production area New Oriental (New Oriente)

Manor Guava Plain Manor (Plan del Guayabo Estate)

Producer Mr. Benim í n Donado

Treatment method sun treatment method

Variety bourbon species

1675 meters above sea level

The owner of the estate is Benjamin Donado (Mr. Benjam í n Donado). The Donado family has been engaged in coffee production for more than 20 years since 1990.

Before that, local farmers were so strange to coffee production that it was hard to imagine planting coffee trees in such a steep and high-altitude environment, but now it has been proved that Benjamin made the right choice to produce high-quality coffee beans with different varieties and different processing methods.

In the early New Oriente region of Guatemala, it was common for berry buyers to regularly buy coffee cherries from farmers and then resell them to larger middlemen, where they were resold to the town of Esquipulas, where they were mixed with other batches to form a large batch of SHB that could not be traced back, and finally sold around the world under the name New Oriental (New Oriente).

In view of this, more and more international raw bean traders are trying to change this situation, working with local partners to produce coffee raw beans with excellent flavor and traceable origin, breaking the traditional vicious circle. Guava Plain Manor is one of the important members.

What is the wine-scented sun?

Wine-flavor sun treatment does not refer to the addition of red wine in the process of raw bean treatment, but its fermentation method and degree is similar to that of red wine, the treatment step is similar to the sun treatment, but the fermentation time is longer, the steps are as follows:

1. After picking ripe red fruits, coffee farmers put them directly in the sun field and dry them in the sun.

2. The degree of fermentation will be detected continuously during the exposure process.

3. Dry after a few days

4. Remove the pulp and peel of the dried raw beans with a shelling machine, and take out the raw beans.

Advantages: wine-scented coffee beans have a higher rate of ripe red fruit and longer fermentation time than ordinary sun-cured coffee beans, thus increasing the sweetness of coffee, rich layering, and taste similar to the fermented flavor of red wine.

Disadvantages: this treatment is labor-intensive and time-consuming, so it cannot be mass-produced, so it is generally used to deal with some of the more expensive coffee beans.

Qianjie coffee is recommended to brew Guatemalan coffee with 89-90 degrees water, gouache ratio is 1:15, time is about two minutes, brewing in three stages, first steaming with 30 grams of water for 30 seconds, water injection to about 120g segments, and water injection to the end of 225 when the water level is about to reveal the powder bed.

The palate has soft acidity and strong aromas of fermented wine.