Guatemala | Vivette Nanguo Coffee roasting and hand flushing | Orange Tree Farm Kaddura

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Guatemala Vivette Nan fruit orange tree Kaddura washing

Guatemala Huehuetenango Los Naranjales Caturra washed

Country of production: Guatemala, Guatemala

Bean seed: Kaduai Catuai

Producing area: Vivette Nanguo Huehuetenango

Farm: orange Tree Los Naranjales

Farmer: Carlos Armas Carlos Armas

Altitude: 1750 m

Treatment: water washing; dry fermentation Washed

Flavor: nectarine, orange, vanilla

Coffee roasting advice on Qianjie:

Guatemala SHB coffee beans have a high hardness, to make it fully stretch, develop the flavor, and maintain the high-quality sour taste of Guatemalan coffee, roasting can take the "pull acid" operation-in the yellow point to increase firepower, let the temperature curve keep steep climb to increase the fire to promote the goal of incense and explosion, to an explosion dense fire, for "sweetening" operation, the development of sweetness, before the beans off the fire glide to increase the taste and maturity. The smoky taste of Vivetna fruit will be more obvious in the deeper the baking degree, so it is necessary to use a shallower baking degree, it is suggested that the development of the bean is about 13 degrees, the coffee bean is in the stage of the end of the explosion, shallow roasting.

Tips on hand punching skills:

V60 filter cup, medium and fine grinding, water powder ratio 1:16, water temperature 88 ~ 90 °C

Other cooking suggestions:

Normal pressure: medium grinding, ratio of water to powder 1:15, water temperature 87 ~ 89 °C

Siphon kettle: medium and fine grinding, water powder ratio 1:15, water temperature 87 ~ 89 °C

Guatemala Vivette Nan Fruit Orange Tree Farm

Vivette Nanguo is a very special area in Guatemala. Generally speaking, the most common area in Guatemala is volcanic soil, but this area belongs to calcareous soil, which makes Vivette Nanguo coffee vaguely reveal a mineral flavor; usually about 2000 meters of highland is very easy to frost at night, but the hot air from Mexico steadily enters Vivetta Nanguo, so that the high-altitude coffee garden here will not be affected by frost.

The farmer of Los Naranjales Farm is Carlos Armas (Carlos Armas). The farm is treated with dry fermentation, and The Barn likes the flavor of Los Naranjales coffee very much, which is obviously different from other coffees of Vivetna fruit. Carlos Armas is now the exclusive partner of The Barn.

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