Rain forest certified Copan producing area of Guatemala | Water-washed fermented cuckoo (bourbon, Kaddura, Kadu)

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Rainforest certification Guatemala Koban production area | the flavor of water-washed fermented cuckoo (bourbon, Kaddura, Kaduai, Pache)?

The Koban Coffee producing area is located in the Alta Verapaz province of Guatemala, a non-volcanic area full of limestone and clay, with cool and humid environment. It is often shrouded in the famous "Chipi Chipi" (persistent drizzle). The mist moistens every inch of Koban, and the mist comes from the thick fog formed when the air of the humid tropical rain forest floats to the high altitude of Koban. It is the core of Mayan culture and the source of the largest tropical rainforest in Central America and Guatemala; mountains above 1600 meters above sea level. The contrast between high-altitude mountains and high-humidity tropical rain forests makes this area always surrounded by dense clouds falling to form mist. The name "Koban" comes from the Q'eqchi language "Cob'An", which means "foggy place".

Koban is also one of the few breeding grounds for Quetzal (scientific name: Pharomachrus and Euptilotis). It is the national bird of Guatemala and the currency name of Guatemala. If you visit Guatemala, you can see the long-tailed birds with bright and bright tails in Biotopo del Quetzal.

"Koban", a rain forest in central Guatemala, is surrounded by majestic peaks, with beautiful vegetation and flowers in full bloom. Guatemala is located in Central America, many volcanoes in the formation of mountains and plateaus, the production of high-quality Central American high-altitude very hard coffee beans, the world's ninth largest producer of coffee beans. There are seven major coffee producing areas in Guatemala, such as Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos and Acatenango. Coffee forest coffee selected by the variety of coffee for Caturra, Catuai, mainly picked by local women, and then peel and pulp grinding, but also more water-saving than the traditional washing method, this water is also recycled, more environment-friendly.

Guatemala has been growing coffee since around 1850. Before World War I, the Germans controlled as much as 80% of the country's production, most of which was exported to Germany. ANACAFE, the official coffee farmers' association, divided the country into eight regions according to region and flavor in the 1990s, and registered trademarks to promote the origin. These include Antigua, Acatenango, Huehuetenango and Atitl á n, where many award-winning farms are located. Common beans in Guatemala today include Typica, Bourbon, Caturra, Catua í, Pacas, Maragogype, Pacamara (a hybrid of the first two), Pache Comum (a local variety of Typica), and Gesha.

Treatment: washing, fermentation, sun drying and low temperature drying

Production area: section class

Treatment: washing fermentation / low temperature drying in the sun

Soil: limestone clay

Temperature: 15 Murray 20 degrees

Altitude: 1300 Murray 1500m

Varieties: Borbon, Caturra, Catuai, Pache

Certification: rainforest certification

Cup test record:

The cup focuses on its sweetness, followed by orange tonality and comfortable acidity. A coffee with good balance, good alcohol thickness and some acidity. Very sweet caramel with floral aromas, pears, raisins and berries. The finish has BlackBerry aromas, with orange and chocolate flavors in tone. Clear aromas of fresh flowers, fruit and chocolate, with caramel sweetness, well-balanced mellow thickness and pleasant aromas.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.