Characteristics of sunny bourbon coffee at Catarina Manor in Santa Catarina, Guatemala.

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Santa Catarina Manor, Guatemala

Finca Santa Catalina

Introduction to the manor:

Santa Catarina Manor is located on the west side of the Antigua Valley, between the Akananguo and the Agoa volcanic belt. The estate has been run by the Ashvania family for generations and is now managed by Mr. Pedro Echeverria.

Originally planted with short-term economic crops such as sugar, Santa Catarina began growing coffee decades ago. The machine originally used to grind sucrose has been converted to peeling and pulping coffee fruits. The manor continues to use hydraulic electricity as the main source of power supply. From cultivating coffee seeds to packaging and arranging export manors are arranged by themselves, which is a model of vertical integration of the coffee industry. Recently, the manor has begun to upgrade its equipment to ensure and improve the quality of coffee.

Country: Guatemala

Region: Antigua

Town: San Miguel Duenas

Planting altitude: 1600 Murray 1800m

Average annual temperature: 18 Murray 22 degrees Celsius

Annual rainfall: about 800m / m / 1200mm

Type of soil: volcanic soil

Cup test score: 86

Flavor: flower and fruit aroma, sucrose sweet, clean

Treatment: insolation

Bean seed: bourbon

How to make Guatemalan coffee [Santa Catarina Manor]?

Front Street Coffee hand reference: weigh 15g [Santa Catarina Manor] coffee powder, pour into a 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 [Santa Catarina Manor]

Front Street Coffee Ice hand [Santa Catarina Manor] reference:

Guatemalan Coffee [Santa Catarina 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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