EL SOL Manor in Guatemala Vivette Nan Fruit Coffee is not astringent.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Guatemala Chimaltenango Ojo del Sol Natural

Guatemalan Coffee Eye of the Sun

Ojo del Sol is the Spanish word for The Eye of Sun.

Product name: Guatemala Ojo del Sol Natural

Varieties: bourbon (Bourbon), Kaddura (Caturra)

Producing area: Vivette Nanguo province

Altitude: 1500m-1600m

Treatment: insolation

Baking degree: medium baking

Flavor description: passion fruit, strawberry, chocolate tail, clean and meticulous taste

The cup test results are as follows: acidity-2 stroke 5, sweetness-4 hand 5, aroma-3 hammer 5, somatosensory-2 shock 5, balance-3 shock 5

Guatemala has many volcanic mountains and plateaus that produce high-quality Central American alpine hard beans, making it the ninth largest coffee exporter in the world. There are mainly eight major coffee producing areas in China, all of which grow Arabica coffee beans. Vivette Nanguo is located in the middle of the country, rich and stable rainfall, fertile volcanic soil, the production of smooth coffee fruit, widely praised.

This batch of Ojo del Sol is a rare sun treatment in Guatemala and is a common result of the gathering of many local small farmers. It is said to be named because the region is shrouded in clouds and has the beauty of sunlight penetrating through the clouds when the sun rises. Its taste is clean and delicate, the sweetness is obvious, and the flavor is unique!

How to make Guatemalan coffee [EL SOL Manor Vivette Nanguo] well?

Qianjie Coffee hand reference: weigh 15g [EL SOL Manor Vivette Nanguo] 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 Nanguo in EL SOL Manor]

Qianjie coffee ice hand to make [EL SOL Manor Vivette Nan Guo] reference:

Guatemalan Coffee [EL SOL Manor Vivette Nan Fruit], 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).

END