Guatemala water wash Rosma coffee hand flush water ratio recommended-Vivette Nanguo Coffee hand flush flavor

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Finca La Rosma, a coffee estate in Guatemala, was founded by Dr. Fredy Morales Merida, who settled there with his father, Mr. Alejandro Morales Herrera, who began to grow and manage the coffee estate 20 years ago. His first achievement here was to build an industrial road leading to his estate, allowing other neighbors to share the convenience of the road in addition to his own use. Mr. Alejandro Morales Herrera bought the estate in 1963, either on foot or on horseback. The manor's surface is very small, and it has to go around 1900 Michael Peak and then downhill to the coffee plantation between 1600 and 1800 meters. The estate is small and beautiful.

Finca La Rosma is located near the well-known San Pedro Necta area of Vivette Nanguo. The name of the estate comes from Rosemarie,Fredy Morales Merida, the grandmother of the current second-generation gardener Fredy Morales Merida, who inherited the land from his father. He began to plant coffee trees and manage the land 20 years ago. Located in the Sierra Los Cuchumantes area, the terrain is very steep and rugged. Rosma Manor is located between 1600 and 1800 meters above sea level. A considerable number of nature conservation areas are retained in the park. One of the best achievements is to build a suitable road that provides good transportation for the use of the manor and benefits nearby.

Another achievement is the acquisition of a natural mineral spring, five kilometers from the manor, and the promotion and improvement of irrigation techniques, both of which are essential to the success of the estate today. To maintain the growth between native forests and coffee trees, Rosma Manor has been identified as a sustainable manor. First planted in 1982, there are currently cultivated coffee varieties: Catuai, Caturra,Villa Sarchi, Typica, and Bourbon. Some of the equipment used by farmers in the Vivette South Fruit area is quite old, but Rosma Manor does not hesitate to invest a considerable amount of money in the estate's washing plant, and the focus on quality is also shown in Los Angeles Manor's ranking in the C.O.E Coffee Competition.

How to get the Guatemalan coffee [washing Los Angeles] ready?

Qianjie Coffee hand reference: weigh 15g of [washed Los Ma] coffee powder, pour it into a grinder for medium grinding, and 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 flushing [washing Los Ma] |

In front of the street coffee ice hand rinses [washes Los ma] reference:

Guatemalan coffee [washed Los Mar], light 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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