How does the black rose hand-made coffee taste in Santa Rosa Manor, Guatemala? how do you drink Santa Rosa coffee?

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Santa Rosa Buenos Aires, Guatemala Coffee (Santa Rosa Manor): on behalf of Hacienda Santa Rosa Buenos Aires S.A., La Democracia, Huehuetenango. Alfaro family, 4th generation, the place where the manor is located has a hot wind from Tehuantepec peninsula in Mexico, which brings them a strange micro-climate, coupled with good care and management, giving his beans a complex mix of sweet and sour taste.

Basic information of raw beans

Manor: Santa Rosa Buenos Aires

Farmer: Hacienda Santa Rosa Buenos Aires S.A.

Production area: La Democracia,Huehuetenango

Country: Guatemala Guatemala

Planting area: 992 ha

Altitude: 950-1850 m

Variety: Tibica Typica

Treatment: washing-sun drying

Ranking: 13

Score: 86.2

The Santa Rosa Manor in Guatemala will be insolated after washing.

Flavor: caramel, fruit, orange, bright, lemon, creamy, well balanced

How to make Guatemalan coffee [Santa Rosa Manor Black Rose]?

Front street coffee hand flush reference: weigh 15g [Santa Rosa Manor Black Rose] 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 [Santa Rosa Manor Black Rose]

Front street coffee ice hand to make [Santa Rosa Manor Black Rose] reference:

Guatemalan coffee [Santa Rosa Manor Black Rose], 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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