Guatemala San Rafael Uri Estate History Introduction_San Rafael Uri Estate hand brewing how to cook

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Guatemala Antigua San Rafael Urias Estate

San Rafael Uli Manor in Antigua, Guatemala

San Rafael Urias Manor was founded in 1739, when its owner, Rafael Vald é s Quiroa, began to plant coffee trees here. More than 200 years later, San Rafael Urias Manor ranked among the best in the national competition (4 auction awards 2001-2005-2006-2008 Certified Genuine Antigua by APCA). We are not icing on the cake, but maybe when we mention Antigua, we should also think of San Rafael Urias, a time-honored brand with a long history.

The following is an introduction to the Chateau de San Raphael:

Rafael Vald é s Quiroa, who reclaimed St. Raphael in Antigua in 1739, won the national competition four times after 260 years, and you will never ignore St. Raphael when it comes to good coffee in Antigua. International judges over the years, the cup test comments on San Raphael are: clean citric acidity, sweet, transparent, crisp acidity, with spine, smooth rich body, nice long sweet finish,dark chocolate,raspberry. Compared with the fresh batch that just arrived in September 2011, the cup test found that the main flavor is almost exactly the same, which means that the rigor of the manor is quite consistent with the quality requirements, which is not simple!

St. Raphael Manor is located in Antigua nearly 1700 meters above sea level, the volcanic soil is fertile sand layer, good drainage, an average annual temperature of 23 degrees Celsius, relative humidity of 60%, annual rainfall of 1000 mm, in Antigua, this is a typical high-quality micro-climate, has been operated by the third generation of Vald é s family. The manor covers an area of 225ha, but only 115ha of coffee is planted, with ginseng varieties: bourbon, Typica and Caturra. In the spirit of the founder, the third generation grandson still insists on producing high-quality coffee. As the manor is located in the highlands and the Guacalate River is crossed, which brings rich water resources, the owner also skillfully builds wet treatment plants powered by water wheels. I have seen two wet treatment plants of this kind of hydraulic traction in Central America, which are not only environmentally friendly, but also skillful handicrafts for related facilities, which are worth watching. There are a number of filtered water stations on the farm for drinking water, irrigation water, and water for washing plants after coffee harvest. In addition to coffee, the farm also grows berries, sweet potatoes, and a variety of thinning fruits and dairy products to increase income. San Rafael is a typical centralized farm, where planting, harvesting, washing and drying all work consistently.

How to make Guatemalan coffee [San Rafael Uli Manor]?

Front Street Coffee hand reference: weigh 15g of [San Rafael Uli 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 [St. Rafael Uli Manor]

Front Street Coffee Ice hand [St. Rafael Uli Manor] reference:

Guatemalan Coffee [San Rafael Uli 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).

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