Honduras | Tepanguare of La Paz production area in La Paz | Kaduai of Goz Piers Manor

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Honduras | Tepanguare of La Paz production area in La Paz | Kaduai and Lempira flavor of Goz Piers Manor?

Finca Los Cuzpias of Goz Piers Manor in Honduras is a high-altitude manor of La Paz in La Paz, which is a micro batch! The owner of the manor is Merari Pachago Merary Pacheco. The estate covers an area of 5 hectares and is planted with Catuai and Lempira. The harvest season is from January to April every year.

Melalie Pachago inherited from her parents Gozpierth Manor, which is located in Tepanguare, La Paz District, with an elevation of 1800 meters. On this towering, steep and fertile land, Melalie has grown an excellent Catuai of Carthai. She has won the support of her husband and three children, focused on quality and continuous learning, with the goal of producing high-quality coffee, and gradually increased production from more than 20 bags to the current 60 bags. The best batches of Goz Piers often appear after April, which also prevents her from signing up for the Excellence Cup, but that doesn't hurt her reputation! Five years ago, we introduced the regional small-scale farming program of the Honduran Coffee Bureau into Taiwan, and Taiwan is still a stranger to Hongguo's fine products. For several years in a row, we have adopted a strategy of elite soldiers, and every year we have launched excellent but tiny fine products with an annual output of less than 100 bags or even only 10 bags, but the quality is very outstanding! The owner of the manor, Merari Pacheco, is diligent and focused on quality. the manor planted a variety of shade trees and the aroma of peach and oak is another very attractive fragrant scenery. The natural compost in the coffee garden and the sun-air tanning room after washing are all post-system hardware established after consulting experts.

The cup tests the flavor: floral aroma, berries, vanilla, peach and honey, with a sweet and smooth aftertaste.

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.