2018 Guatemala COE Third Place New Oriental Blueberry Manor Introduction_Hand-brewed Blueberry Manor Coffee

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El Morito Blueberry Manor is the third place in this year's 2018 COE Excellence Cup competition in Guatemala, well ahead of the famous El Injerto Incht.

This batch is the winner of the Guatemala Excellence Cup competition-Blueberry Manor Coffee (third place in 2018COE, 2017COE4). The beans are derived from the ancient Arabica species: Pache (Patch), a local variety of Typica, which is especially suitable for growing between 900m and 1800 meters above sea level.

This batch of rare Guatemalan coffee sun-dried beans are in excellent condition. Raw beans have a strong fruit flavor, and after baking, you can drink obvious cherry and blueberry fruit flavors. In the pleasant floral aroma, there is a unique sweetness of sun beans. At the end, there is a comfortable adjustable and apricot flavor, meticulous and rich taste waiting for you to taste.

[basic Information]

Country: Guatemala Guatemala (New Oriental)

Production area: Mataquescuintal Jalapa

Manor: Finca El Morito Blueberry Manor

Height: 1500-2500 m

Variety: Patch (Pache)

Award: top three estates in COE, Guatemala for three consecutive years

(2015% 2, 2014% 3, 2013% 2; 2017% 4 position 2018% 3)

Treatment method: solarization treatment

[introduction to the Manor]

Blueberry Manor is one of the top three manors in Guatemala's COE competition for three consecutive years (2015% 2, 2014% 3, 2017% 4). It is one of the highest and most powerful manors in Guatemala. The owner of the manor professionally manages the farm, challenging to grow coffee at 2300 meters, as well as the limit that the higher the Arabica, the better the flavor. And in recent years in various competitions to show a very strong strength.

Because of the extremely high height, the producing area can only be reached through two clouds. The cold climate breeds extremely tough fruit and gives birth to excellent coffee flavor. The owner of the manor grows different varieties of coffee in different sections of the farm, and the flavor and taste of the coffee is also slightly different. The Pache cultivated here can bring out cocoa and thick taste, which is a rare batch of sun drying in Guatemala. The coffee has a strong flavor of black cherry and blueberry, which is worth tasting.

[suggested baking]: enter the beans at 192 degrees, turn to low heat for baking, the throttle does not need to be too big, 1 burst tail for about 11 and a half minutes under the beans, special cherry aroma, accompanied by strong fruit flavor, sweet and smooth tail, it is worth tasting again and again!: the water content of the beans is moderate, there is no need for excessive dehydration, 190 degrees into the beans with progressive fire baking, pay attention to the explosion can turn the strong throttle to remove the smell! After a burst of beans at the end (about 11 minutes), the coffee has a charming aroma of sun beans, but it also has the delicate acidity and sweetness of honey treatment. it has a unique flavor and is worthy of repeated aftertaste.

[cup test]: rich floral aroma, full-bodied cherry, honey plum, drupe, chocolate flavor, smooth taste, caramel and apricot sweetness in the finish, fruit finish.

How to make Guatemalan coffee [New Oriental Blueberry Manor] well?

Qianjie Coffee hand reference: weigh 15g of [New Oriental Blueberry 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 [New Oriental Blueberry Manor]

Qianjie coffee ice hand to make [New Oriental Blueberry Manor] reference:

Guatemalan Coffee [New Oriental Blueberry 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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