How to make black honey coffee in Yundui Manor in Guatemala? how to buy coffee by hand in Guatemala

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The full name of the cloud is Finca Las Nubes, translated into English is Small farm in the clouds. From the photo above, you can see that the coffee in this manor is indeed produced in the clouds. Compared with the old manor which has been in the country for more than a hundred years, she is young, only nearly 30 years old! The first National CoE Competition in Guatemala in 2001 changed the fate of Yunding Manor and let coffee people all over the world know that Guatemala's New Oriental District has such excellent coffee!

When we got samples from this area for the first time in 2001, the first test was amazing. It turned out that Antigua and Vivian Plateau were not the only ones that produced good beans. When visiting National Association of Cafe' (ANACAFE) of Anna Coffee Association in 2002, C é sar Eduardo Ambrocio, the chief cup surveyor, arranged 13 winning manors in the first finals and invited us to cup test. He listened to me describe the comparison of the taste of Cloud Manor with that when I first received sample in 2001, and suddenly the chatterbox opened, and the two men became friends and served as judges in Colombia, Bolivia and Rwanda.

Back to Yunding Manor, Finca Las Nubes, located in the Aldea La Granadilla,Esquipulas Mountains of Guatemala, the administrative area belongs to Chiquimula, about 240km west of the capital Guatemala City. According to the classification of the Anna Coffee Association, it belongs to the New Oriental District, not far from Honduras. The manor is as high as 1500 meters above sea level, and there are many tall cypresses around it, which is also the habitat of many rare birds. Due to the high altitude and the great temperature difference in the New Oriental area, coffee cherries grow very slowly, forming her unique rich chocolate and citrus berry sweetness, which is the main factor that she can get a high score of 96 in the first international review and is regarded as the best coffee in Guatemala in 2001!

2001 the first Guatemala CoE competition initially had 256manors, after preliminary screening, a total of 105manors entered the preliminary competition of the domestic evaluation cup test, the domestic judges, under the leadership of the presiding judge, carefully selected, 41 manors entered the international review cup test competition stage, through the international review hard 3 days of multi-round cup test, only 15 manors entered the finals, and Yunding Manor, is the champion of that year! After winning the championship in 2001, Don Fabio Solis and Dona Sonia worked together with the children to improve the planting treatment of the manor, and launched the "Ecological Tour". Visitors can come to Yunduan Manor to take a ride on 4X4, rock climbing, descending, ecological observation, and participate in a deep coffee trip such as coffee harvesting and processing.

How to make Guatemalan Coffee [Cloud Manor]?

Qianjie Coffee hand Chong reference: weigh 15g [Cloud Manor] 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 [Yundui Manor]

Qianjie Coffee Ice hand Chong [Cloud Manor] reference:

Guatemalan Coffee [Cloud 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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