How does Sachimo Coffee in Varma Manor, Guatemala? how do you make it?

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Guatemala Coffee Manor-Valma Manor introduction

Valma Manor is located in the Koban area, a perfect producing area with steep mountains, green rain forests and charming flowers, including an unspoiled natural environment and a unique micro-climate. The contrast between the high-altitude mountains and the high-humidity tropical rain forest always surrounds the area with a mist formed by dense clouds falling. Most of the coffee in Koban rainforest is grown on special rolling hills and grows harmoniously with the rainforest made up of local natural trees.

In this unique rainforest area, the Valma family has operated the manor for more than a century and attaches great importance to the environmental responsibility of sustainable management. They retain more than half of the original forest, allowing a wide variety of animals to inhabit. In the process of production, the manor also uses broken coffee residue as organic compost. The excellent quality of coffee is still one of the insistence of the family, they take good care of every aspect of the production process, from seed selection to the final step of storage. Coffee is picked by hand and treated in an ecological water washing site that can reduce water consumption, after which the water will be recycled.

Under the careful management of Valma Manor, in addition to properly preserving the integrity of the rainforest ecosystem here, the coffee beans produced by the manor have the classic style of the Koban producing area.

Valma Manor took part in the Cup Of Excellence competition in 2012 and won the third place.

Sachimo (Sarchimor): Koban production area, Wal-Mart, third place in COE, washed and refined. It is planted at 1460 meters above sea level and 1600 meters above sea level. Kumquat, cherry, red currant flavor, cream, nut finish.

[Saqimo Sarchimor]

Saqimo was first discovered by the Portuguese breeding Research Institute, and after research and breeding, it was distributed to coffee-growing countries in Brazil, Central and South America.

Saqimo and Catimor are the two most important mothers of disease-resistant bean seeds in the world. Their disease resistance comes from Timo, while the flavor comes from another bean seed. For example, in Sacramento, the flavor comes from Vera Saatchi, while Katim's flavor comes from Kaddura. Although Saqimo's cultivation is not as extensive as that of Katim, it has considerable production in Costa Rica and Brazil, while the disease-resistant beans derived from Sachimo are not numerous, such as Cuscatleco, IAPAR 59, Limani, Marsellesa, Parainema and so on.

The variety is Sacramento's [Varma Manor in Guatemala], which is sour and sweet and soft, with citric acid and apple flavors in the front, grapefruit peel in the middle, caramel sweetness and melon seeds in the back.

How to make Guatemalan coffee [Valma Manor Sachmo]?

Front Street Coffee hand reference: weigh 15g [Valma Manor Sacchmo] coffee powder, pour it into a grinder and grind it moderately. The granules 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 [Valma Manor Saqimo]

Front Street Coffee Ice hand [Valma Manor Sachmo] reference:

Guatemalan Coffee [Valma Manor Sacchmo], 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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