The Flavor of Guatemala Manor Solar Iron pickup sharing _ Guatemala Iron Kadou Flavor

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Guatemala Coffee-CoE award-winning Akanango Finca Hermosa Fairview Manor tanning iron pickup

Manor profile: since the beginning of 1990, the Ana Cafe of Guatemala has been actively introducing and classifying the various producing areas of Guatemala according to the flavor, climate, soil and height of coffee, among which the latest is the Acatenango producing area attached to the Fuego volcano. In Acatenango producing areas, coffee trees generally grow in mountains above 1800 meters. At the same time, due to the influence of Fuego volcanic eruption, the rough and sandy soil is rich in minerals and is blown by the Atlantic sea breeze. Farmers in Acatenango producing areas mostly use traditional sunshine rather than dryers for follow-up drying steps.

FincaHermosa is currently managed by the third-generation manor owner and quite young Max Fernando Perez Rios. In the Acatenango producing area, the Max family can be said to be one of the first families to carry out coffee planting, and still owns a lot of cultivated land today, while Max integrated four pieces of agricultural land owned by other brothers and sisters in 2010 and named it FincaHermosa. Max has had all kinds of dry and wet treatment equipment for a long time in Meijing Manor, and it has also set up African scaffolding to improve the quality and stability of subsequent coffee drying. In terms of manor management, Max, as a third-generation manor owner, has his own set of ideas. Throughout the coffee harvest and processing season, you can often see the planting land and processing plant he entered with the workers to actually participate in the coffee processing process to ensure the quality of the coffee.

Flavor description: rich floral aroma and citrus acid, high sweetness, long-lasting finish.

How to make the Guatemalan coffee [American Manor Solar Iron truck] well?

Front Street Coffee hand reference: weigh 15g [Beautiful Manor Sun Iron truck] 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 [American Manor Solar Iron pickup]

Qianjie Coffee Ice hand [American Manor Solar Iron pickup] reference:

Guatemalan Coffee [American Manor Solar Iron pickup], 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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