Guatemala Vivette Nanguolan River Manor Coffee hand how to make _ Blue River Manor Coffee Special Flavor

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Guatemalan Coffee Vivette Nanguo Blue River Manor Rio Azul

Farm Farm name: Coop Rio Azul Blue River Cooperative

City City: Jacaltenango

Region producing area: Huehuetenango micro special south fruit

Country country: Guatemala

Altitude altitude: 1200 Murray 1600m

Variety variety: Bourbon Caturra bourbon Kadura

Grade level: S.H.B

Processing System treatment: Fully Washed and dried on patio is washed and dried on the scaffolding

Aroma aroma / flavor flavor: almonds, grapes, drupes, black tea, fresh cream, red apples, brown sugar, honey

Acid value: citrus, plum, cherry

Complex complexity and other other: rose perfume aroma, good milk quality, mellow, re-baking emits an active spicy smell

Vivette Nanguo is an important coffee town in the northwest. Since ancient times, Rio Azul and Antigua are two important coffee producing areas in Guatemala. They are world-famous for their fine citrus acid and special chrysanthemum tea flavor. Most of the coffee is grown by local residents. The Blue River of Vivette is located in the remote town of Jacaltenango. The members, who live within an hour and a half of walking around the treatment plant, finish work and begin a series of water treatment operations around 3pm every day. Recently, Oxfam has provided technical and administrative assistance to teach an income-increasing project, Honey. They are changing in the hope of sustainable development and self-sufficiency.

How to make the Guatemalan coffee [Vivette Nan Guolan River Manor]?

Qianjie Coffee hand reference: weigh 15g [Vivette South Guolan River Manor] coffee powder, pour into the grinder to grind moderately, the ground particles are slightly thicker than salt, we use BG bean grinder to scale 5R (standard sieve pass rate 60%), water temperature 89 degrees, V60 filter cup extraction.

The hot water in the hand flushing pot draws a circle clockwise with the center of the filter cup. Start the time when brewing, brew the coffee to 30g in 15 seconds, then stop the water injection, and when the time is up to 1 minute, the second water injection. The second water injection is the same as before, draw a circle clockwise with the center of the filter cup, and the water flow should not rush to the place where the coffee powder is connected with the filter paper, so as not to produce channel effect.

Coffee powder to the outermost circle to set aside a circle, and then another circle to the middle, 2 minutes 20 seconds, to the coffee to 220g, brewing coffee is finished.

| Japanese Ice hand Chong [Vivette Nan Guolan River Manor]

Qianjie Coffee Ice hand [Vivette South Guolan River Manor] reference:

Guatemalan Coffee [Vivette Nan Guolan River Manor], light and medium roasted, BG bean grinder scale 5m (standard sieve pass rate 67%)

20 grams of powder, 150 grams of ice, 150 grams of hot water. The water temperature is 90 ℃ higher than the recommended normal hand flush, then 1 ℃ higher, normal grinding small Fuji 3.5 scale, ice hand flushing is slightly thinner half grid-small Fuji 3 scale.

The amount of steaming water is 40 grams and the steaming time is 30 seconds.

Water injection by stages, 60 grams of water in the first section and 40 grams of water in the second section. Use a thin but high water injection column and stir hard to make the coffee powder fully tumble, but be careful that the water level is not too high and do not rush to the edge of the filter paper.

The whole extraction time is about two and a half minutes (close to the normal extraction time of 20 grams of powder).

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