Guatemala Vivette Nango (S.H.B)-Limonar Manor bourbon, card

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Guatemala Vivette Nango (S.H.B)-Limonar Manor bourbon, Kaddura flavor?

Coffee is the most important economic income in Guatemala. About 125,000 people are engaged in the production of coffee. The largest export products account for 40% of the total export income. Coffee beans are grown in almost all regions of the country. Coffee grows in the cloud belt at high altitude. Such a climate with a large temperature difference in the morning and evening makes the coffee will not grow too fast. (because the coffee grows too fast will make the coffee softer and tasteless.), coupled with the fertile volcanic soil and rich Rain Water, the growing conditions of coffee are the most ideal in Central American countries. unlike the coffee beans produced in other Central American countries, the flavor of coffee beans produced in Central America is relatively clean and refreshing, and the style of Guatemalan coffee varies a lot because of different elevations. Antigua, the capital, and Vivette Nanguo Gaotai in the northwest are the two major producing areas, which almost fill the world's impression of Guatemalan coffee. Antigua coffee has a better richness and subtle smoky taste. Vivetta Nanguo Highland is characterized by delicate citrus acid.

Vivetta Nanguo is a major coffee town in western Guatemala. Because of its fine acidity and unique chamomile flavor, the winner of 2007 Murray 2010 comes from the El Injerto estate on this platform. Most of the coffee is grown by local residents, so coffee farms have a certain history. Vivette Nanguoli Limonar Manor was founded in 1955 on a high mountain in the tropical rain forest at an altitude of 1850 meters. Coffee trees are mainly bourbon and Kaddura trees. After coffee harvest, the coffee is fermented for 72 hours. After that, it is dried by natural sun for 7 days, and then selected by manual classification. It is the winning estate of the 2004 coffee competition. Vivette Nan Guoli Limonar Manor beans, the complete shape and size of the beans are hand-selected first-class beans

The end of shallow baking (City): the aroma of peanut nuts after grinding, the aroma of chamomile flowers and plants after cooking, the taste is a little thick, it will bring a little grainy feeling but will not form discomfort, the fine citrus acid is strong and thick, the sweetness is the sweetness of wheat tea grain, and the finish is fudge.

60 seconds after baking (Full City-): the wooden cork of ground coffee has a unique taste and will be captured by a special air-dried orange acid. this is the most special aspect of Vivette Nan fruit coffee, which is soft and smooth but complex, the sweetness of peaches and pears rises slowly, and the unique smoky flavor of Guatemalan coffee begins to produce, with a marshmallow sweetness surrounding the mouth.

Re-baking second explosion (Full City): the coffee has the aroma of mint chocolate after grinding, the caramel sweet after brewing has the sour sweetness of citrus after cooling, the delicate smoky taste is not as rough and unmodified as Antigua coffee, and there is a thin layer of chocolate in the special brown sugar in the aftertaste.

Flavor: Guatemala Vivetna fruit is an unforgettable producing area that produces good coffee, which is not available in all Central American coffee. Vivetna fruit can be independent of Central American countries if it is classified by coffee. It is a bit out of place to classify it as Guatemalan coffee because of the change in taste and the complexity of acidity.

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.