Guatemala Su so how does the farm green ribbon coffee taste good _ Insur green ribbon coffee acid?

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Guatemalan Coffee-[Ribbon marking]

Green ribbon / blue ribbon / purplish red ribbon

Why?

Why would the landowner do such a logo design?

From the INSUL region of Vivette Nanguo, Guatemala, the Insur Farm of Family Bonds, through its own continuous reform and innovation, is now the largest farm in the region of Guatemala. They have their own coffee processing plant and have won the COE one Cup of Excellence International Award five times.

Wrapped in green sacks are the latest batches of processed coffee from Insur Farm this year, which achieve a more perfect flavor by using lower coffee temperatures to ferment Pacamara fruits in the sun for 25 days.

The sacks with ribbons in this container are the special and best batch produced by the manor this year, with only 1 Murray 3 bags in stock.

So what does the color of these three ribbons mean?

The green belt represents life and vitality.

How to make Guatemalan coffee [Su so farm green ribbon]?

Qianjie Coffee hand reference: weigh 15g [Su therefore Farm Green Ribbon] coffee powder, pour it into a grinder and grind it moderately. The finished 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 [Su Zhe Farm Green Ribbon]

Qianjie coffee ice hand flushing [Su therefore farm green ribbon] reference:

Guatemalan coffee [Su therefore farm green ribbon], 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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