How to brew coffee powder in Luca Manor, Guatemala _ how to introduce Guatemalan hand coffee

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

Las Luchas Luca Manor is located in Huehuetenango, the south fruit plateau of Vivette, Guatemala. Coffee is planted at an altitude of about 1200mur1600m. The total planting area is about 91.5ha, and most of them are steep slopes. Although the owner has to spend more manpower to take care of and harvest, coffee trees can produce sweet coffee cherries in order to resist the difficult environment.

The coffee trees of Las Luchas Luca Manor are interplanted among native trees, allowing various native trees to become natural shade trees. Leonardo Perez Leonardo Perez bought Las Luchas Luca Manor in 1971, when the estate was in a semi-abandoned state. After a decade of efforts to improve the planting environment and invest in wet treatment equipment, the annual output was increased to two containers, and Leonardo handed over the stick to his son William William Perez in 1987. William also continued various measures to improve the farm, including fertilization improvement programs, breed cultivation, recycling of water resources, etc. St. Anthony obtained organic planting certification in 1992, using only homemade earthworm fermented organic fertilizer: mixed coffee peel, fallen leaves, pruned coffee branches and cow dung, etc. shading, planting density, unarmed weeding and a large amount of organic mulch are also used to prevent the proliferation of weeds. Because of the organic farming method of the manor and the vast primeval forest nearby, St. Anthony has become a natural sanctuary for native flowers and wildlife, as well as an excellent scenic spot for bird watching.

The manor also takes good care of the staff, not only providing dormitories equipped with drinking water, electricity and modern bathrooms, but also building a primary school for employees' children.

In the harvest season from November of that year to February of the next year, after manually picking ripe coffee and cherries, the peel was removed, washed and fermented on the same day, and then the raw beans with shells were spread on the cement platform in the sun. The waste water from the treated coffee will also be discharged into the river after purification in the three oxidation ponds to avoid polluting the river water.

This batch of Las Luchas Luca Manor light baked walnut aroma is obvious, wet aroma has sweet and sour red grapes and sweet brown sugar, the taste has a smooth tongue touch, with soft citrus, red meat plum sweet and sour, obvious fruit juice; medium and deep baked caramel is also sweet and persistent, smooth fat, bitter sweet with milk chocolate, and spicy spices such as cinnamon.

How to make Guatemalan coffee [Lucca Manor]?

Qianjie Coffee hand reference: weigh 15g of [Lucca Manor] coffee powder, pour it into a grinder and grind it moderately. The finished 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 [Lucca Manor]

Qianjie coffee ice hand rushes [Lucca Manor] reference:

Guatemalan Coffee [Lucca Manor], 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