Guatemala law Hannis Thomas Peige cooperative hand-made coffee how to taste good

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The coffee producing area is located in Fraijanes and on the unique hillside of Palencia, which is shaped by volcanic pumice soil, high elevation, abundant Rain Water, variable humidity and an active volcano.

Because of small-scale estates, farmers used to sell the coffee fruits picked to local sellers, and they resold the coffee to export companies.

Last year they received a loan to build a co-operative washing plant, and now have the ability to export directly to foreign customers.

Guatemala Fraijanes Coop Tomastepeque

Guatemalan Coffee Fahannis Thomas Steppe Cooperative

Country: Guatemala

Producing area: Fahannis

Altitude: 1400-1800m

Treatment: washing treatment

Grade: SHB

Variety: bourbon

Flavor description: flower, berry, honey, black sugar, flower, cream, chocolate

How to make Guatemalan coffee [Fahannis Thomas Peige Cooperative] well?

Qianjie Coffee hand Chong reference: weigh 15g [Farhannis Thomas Peige Cooperative] 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 [Fahannis Thomas Peige Cooperative]

Qianjie Coffee Ice hand [Fahannis Thomas Peige Cooperative] reference:

Guatemalan Coffee [Fahannis Thomas Peige Cooperative], light medium roasting, 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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