Coffee flavor characteristics of San Isabel Manor in Guatemala. Is San Isabel coffee good?

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Located in the north of Alta Verapaz in the province of San Crist ó bal, Guatemala Coffee Manor Saint Isabel is surrounded by scenic mountains, rainforests and impressive vegetation, close to Koban, which produces extremely hard beans. The manor is 4500 meters (1372m) above sea level, with annual precipitation of 3000mm. Coffee trees blossom from April to June and harvest from December to April.

The estate was opened as a coffee plantation in 1875 and was given to the great-grandfather of the current landowner by the then president of Guatemala. In fact, it was not until the fourth and fifth generations that coffee was grown.

St. Isabel's Manor has 187 hectares of coffee fields and produces different varieties of extremely hard beans (bourbon, Kaddura, Kaduai and Pachet). Annual production of nearly 2000 sacks (69KG sacks) raw beans, exported to different countries, such as Denmark, Germany, Finland, the United Kingdom, France, Australia and Italy. In the United States, it is also sold to different companies such as Starbucks. The manor is also the third manor in Guatemala's CoE in 2012.

The manor coffee planting process attaches great importance to environmental responsibility, including the preservation of natural forests and a 100-hectare regenerated forest planted with pine and cypress trees. These measures help preserve the natural water resources of the manor and provide habitat for different animals, deer, birds and squirrels. In addition, coffee peel is used as organic fertilizer.

In terms of quality, the manor is concerned about every step from seed selection to storage. Coffee is harvested manually, especially for women. Then put the ecological wet mill to peel to reduce water consumption, and the water is recycled. The coffee beans are then dried in two ways: in the sun or in a Guardiola dryer, depending on the weather.

Production area: section class

Altitude: 3000-4000 m

Soil: rainforest soil

Shade trees: Inga (Inga)

Average annual temperature: 15-20 °C

Variety: Caturra, Catuai

Treatment: semi-fermentation + rest in water

Flavor: lively floral aroma, delicate and prominent acidity of fruit, cream, caramel, cut tobacco

Palate: sweet and sour balance, thick as syrup, light red wine

Baking degree: medium and shallow

How to make Guatemalan coffee [St. Isabel Manor]?

Front street coffee hand flush reference: weigh 15g [St. Isabel 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 [St. Isabel Manor]

Front Street Coffee Ice hand [St. Isabel Manor] reference:

Guatemalan Coffee [St. Isabel Manor], light and medium roasted, BG bean grinder with a scale of 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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