Introduction to the operation of orange honey treatment at Santa Ferrisa Manor in Guatemala-is Akernango Coffee good?

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About Guatemala Coffee Manor-Santa Felicia Manor

In 1904, Saint Felicia Manor was founded by Mr.Trinidad E.Cruz in Akanango, a famous producing area in Guatemala. So far, the manor has entered the fourth generation of operation, run by Antonio and Anabella brothers and sisters.

Rose 2722 was planted in 2006, and the tree species were imported from CATIE (Tropical Agricultural Research and Higher Education Center) Botanical Manor. Rosa 2722 was planted on the basis of agroforestry system and was treated with three layers of shade, including more than a dozen local tree species.

The Rose Summer 2722 of St. Felicia won the eighth place in COE in 2017. El Paraxaj Manor, run by the same farmer, won the ranking.

Experimental test

More than 30 coffee varieties have been tested on the estate, and currently grown are Red Tibica, Red Bobang, Red Patch (Red Pache), Geisha, Red Katura, Red Kamara and Huang Katuai. And continuous innovation and improvement in post-processing procedures to feedback market demand, so far the manor uses more than seven kinds of raw bean treatment, while the market welcome are water washing, Kenyan K72 water washing, orange honey treatment (Orange Honey), and tanning. Through different treatments, to create a more diversified flavor presentation.

Orange honey treatment

Orange honey treatment creates mild acidity, complete richness and delicate sweetness.

Orange honey treatment is a derivative of traditional honey treatment. its pre-treatment is like washed coffee, picking ripe fruit, screening, but retaining part of the pectin when exocarp is removed, and then placed on a well-ventilated flower bed to be bathed in the sun.

This honey treatment makes the coffee taste more intense and rich. In order to ensure that the coffee beans reach a consistent high level, the manor workers will adopt an all-natural shelling procedure, soaking in water for one night and then drying the shells.

How to make Guatemalan coffee [Santa Felisa Manor Honey treatment]?

Front Street Coffee hand reference: weigh 15g of [Santa Felisa Manor Honey] 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 flush [Santa Felisa Manor Honey treatment]

Qianjie coffee ice hand flushing [Santa Felisa Manor Honey treatment] reference:

Guatemalan Coffee [Santa Felisa Manor Honey treatment], light 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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