Guatemala Santa Felicia Sun Red Patch Coffee Ice hand how to do _ Santa Felicia Manor

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Santa Felisa, a coffee estate in Guatemala, is located at a high altitude in the Akalantia volcanic area (Volcan Acatenango). Coffee cherries ripen slowly, with bright acidity and surprising sweetness, and have a full and balanced advantage, while St. Felicia has a rare green apple, peach, cream chocolate, clean floral aroma and delicate taste, never tired of drinking. St. Felicia Manor is also the designated bean for the 2012 World Baking and baristas Competition (World Roaster&Barista Cup).

It was not until 2007 that the Anna Coffee Association declared Akatiran to be the eighth coffee producing area in the country. The main varieties in the area are Bourbon, Carthai and Kaddura. Akatilan is located in its Chimaltenango province. More than 5, 000 hectares of coffee plantations have volcanic fertile soil. The coffee garden is mainly located in the valleys of the two major volcanic mountains, Volcan de Fuego and Akatilana. The latter is also the third peak of volcanoes in Central America. There are about 4,000 farmers in this area. The Mayans live here and maintain traditional farming methods. The history of coffee cultivation can be traced back to 1880. Saint Felicia has always had a good relationship with the aborigines. Some aborigines have lived in the manor for more than four generations, and the Mayans are responsible for the farming of the manor.

Anthony and his sister Anabella are really kind to the Mayans. Annabella is the only manor owner I have ever visited to introduce all the staff to me. "I am proud of these colleagues," she said. They worked in the wet treatment plant for three months in a row, and they had to deal with more than six varieties of eight post-processing methods, which was very complicated, but they handled it very well! "

To put it simply, Santa Felicia Manor creates the most possibility of showing different flavors between varieties and treatments.

Tasting Notes 👇

Wild flowers with vanilla caramel

SF-10:Elixir elixir

Harvest date: March 2018

Variety: red Pacamara

Altitude: 1600

Treatment: sun-heat-resistant yeast fermentation (Thermo-Resistant Yeast Fermentation)

Dry naturally for up to 25 days in the sun at a temperature of up to 45 ℃

Tasting Notes 👇

Cinnamon plum grapefruit

How to make Guatemalan coffee [Santa Felicia Sun Red Patch]?

Front Street Coffee hand reference: weigh 15g of Santa Felicia Sun Patch coffee powder, pour it 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 Flushing [Santa Felicia Sun Red Patch]

Front Street Coffee Ice hand [Santa Felicia Sun Red Patch] reference:

Guatemalan coffee [Santa Felicia Sun Red Patch], 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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