Antigua famous Coffee Brand | what is the existence of Raminita La Minita "Flower God"?

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Antigua famous coffee brand | Raminita La Minita "Flower God" is what kind of existence?

The Antigua Valley of Guatemala has long been the most famous coffee producing area in Guatemala, and the microclimate of the Antigua Valley provides excellent conditions for growing coffee, with an average annual temperature of 22 °C. The Antigua Valley is surrounded by mountains and volcanoes to protect it from the north wind.

The combination of rich volcanic soil, low humidity, sufficient sunlight and strong temperature difference between day and night have created the personality of coffee in Antigua. The valley consists of three volcanoes: Agua, Acatenango and Fuego. Every once in a while, the Fuego volcano adds fresh and rich ash to the environment. These volcanic ash are rich in minerals and also provide soil growth conditions to help retain moisture to resist the dry climate of Antigua. Because it is a closed valley, it avoids serious erosion of the soil. All the unique environment, so that Antigua always maintain a stable and excellent quality. Antigua coffee also grows in the shade of trees, which not only protect coffee from cold nights from December to January, but also create an ecological corridor for wildlife in this subtropical region.

After the volcanic light stone after the volcano ejects falls into the soil to cool, because these light stones have many fine holes, it is very easy to moisturize, and a large number of shade trees are planted in the manor, so that the coffee trees will not be harmed by the cold in winter. These factors to overcome the adverse conditions, coupled with the great temperature difference between day and night, have created Antigua to form a unique microclimate, so that the coffee beans here have a light smoky smell and strong fruit aroma.

[classification]

The higher the altitude, the higher the density of coffee beans and the higher the grade:

SHB (extremely hard beans): planted at altitudes of 1500-1700 m;

HB (hard beans): planted at an altitude of 1350-1500 meters;

SH (slightly hard beans): planting altitude is 1200-1350 meters;

Extra Prime (extra high-quality washed beans): planting altitude 1000-1200 meters;

Prime (high-quality washed beans): planting altitude 850-1000 meters;

Good washed beans: planted at 700- 850 meters above sea level.

Weather: The rainy season lasts six months from May to October and the dry season from November to April. During the dry season, temperatures cool around 14°C from November to January, while February to April have a warm average temperature of 24°C. Such a unique climate creates a special coffee producing area. The average annual rainfall is about 1,200 - 1,500 mm.

Soil: Volcanic soil mixed with fresh volcanic ash, rich in minerals and nutrients, ideal for coffee growing. This area and valley used to be a lake, so the sediment left behind makes the land fertile and has strong characteristics, affecting the unique quality of coffee.

Cultivation: Most coffee is Arabica bourbon and grown in the shade of Gravilea trees. Coffee is carefully picked and selected at maturity and transported to La Esperanza, a washing plant on the outskirts of Antigua.

Coffee treatment: the coffee is carefully treated in the washing field and the coffee beans are separated by a peeling machine. The final pulp is then removed by fermentation and washed with clean water. The coffee is 75% sun-dried. Carefully dry according to customer requirements and ensure that each bag has a consistent quality, as is the case with every harvest.

Season: the flowering season begins in late April or early May, and the harvest period is from December to March. Such high-quality raw coffee beans are usually available in mid-January.

Brand one

Guatemala Antigua Flower God (Guatemala La Minita La Folie)

Producing area: Antigua volcanic area

Manor: la Minita (La Minita)

Export: the brand "Flower God" of La Minita Group

Varieties: bourbon, Kaddura, Kaduai, Pacamara (hybrid of Pacas Pacas and Marago Rippi Maragogype found in El Salvador in 1950)

Altitude: 1200 to 1600 m

Grade: European water washed extremely hard beans (SHB)

Treatment method: traditional washing treatment

1. Remove the floating beans and pour the coffee beans into a large tank, the immature inferior beans will float to the surface, and the ripe and full fruits will sink to the bottom of the water.

two。 Remove the peel and pulp through the pulp screening machine to remove the exocarp and pulp of the coffee fruit. It leaves pectin, endocarp and silver peel.

3. The purpose of this step of fermentation is to use biological treatment to remove pectin. Put the coffee fruit processed by the pulp sieving machine into the fermentation tank 16Murray for 36 hours, and the fermentation bacteria will dissolve the pectin.

4. Washing after the completion of fermentation, removal of pectin, as fermentation bacteria and impurities will remain on the coffee beans, so the coffee beans will be cleaned again. In order to clean it, this step consumes a lot of water.

5. Dry and remove endocarp and silver peel to dry the coffee fruit, so that the moisture content is reduced to 10 Mel 14%. Then use the sheller to remove the remaining endocarp and silver peel, that is, to complete the processing.

Flavor features: the flower god has a very pleasant and elegant main flavor of the flower fragrance, the acid is soft and with a chocolate-like flavor end rhyme, the overall taste is clean and bright. Sweet and smooth, with distinct acidity, fruity and floral aromas.

Huasen, a brand of beans owned by La minita, is located in Antigua, Guatemala, a highland surrounded by active volcanoes, 1850 meters above sea level, is the most award-winning and most famous producing area in the country.

According to this standard, they commissioned Las Pastores, the largest water washing plant in Antigua, to deal with raw beans, and named the coffee beans Huasen. In addition to retaining the original flavor of the producing area, the dry aroma has a strong aroma of flowers and tea. after the entrance, the sour and raspberry aromas of lime are converted to the aftertaste of honey. excellent cleanliness and rich layering are the characteristics of this flower spirit.

Raminita is famous for its excellent planting and treatment techniques and extremely strict quality control. The manor does not use pesticides, and the climate and altitude formed by the geographical advantages of the manor limit the number of pests. A small number of pests do not have much impact on coffee trees. At the end of the rainy season, the coffee fruit will ripen immediately, and the green fruit will begin to turn red, but the coffee fruit ripens very slowly and unevenly, not as quickly and consistently as flowering, so the harvest must be handled more carefully. harvest only crimson fruits that are fully ripe.

The fruit of a tree can be harvested up to five times depending on its maturity. Soil tests are carried out twice a year to determine how to fertilize, and La Minita is careful to use products that increase yield, about three times a year. In addition, trace elements such as zinc, boron and copper can provide more nutrients to coffee trees and prevent diseases. Such scientific cultivation management has created the excellent performance of the coffee flavor and the reputation of the same quality for several years. La Minita's famous control procedures are followed, strictly supervising the entire process of coffee from planting to packaging. These complicated procedures are to ensure that the Pastores processing plant provides the best quality and strictly control the standard operating procedures of the estate.

This coffee has a round raw bean, yellowish green, good evenness and medium moisture content. The goal of baking is medium baking. On the one hand, it retains the bright acidity to show the aroma of flowers and fruits, and on the other hand, it improves the richness and balance.

In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the process of baking, it is found that this bean has a higher altitude and harder bean quality. in order to retain more sour aroma, the baking method of pulling high temperature and early explosion is adopted to adjust the firepower before the bean enters the yellowing point, dehydration and explosion to avoid the burns of the bean surface, and choose to come out of the oven in 1 minute and 50 seconds after the end of the explosion to shorten the caramelization reaction time and retain more flower and fruit fragrance.

Yangjia 600g semi-straight fire

The oven temperature was raised to 200 ° C and the oven was put into the oven. After the damper was opened for 3, 30s, the fire power was adjusted to 160 ° C. The damper remained unchanged. The temperature returned to 1 "36". The fire power was maintained. When the temperature was 4 '50 ", the bean table turned yellow. The smell of grass disappeared completely. The dehydration stage was entered. The fire power was reduced to 140 ° C. The damper was adjusted to 4.

4'50 "dehydration completed, firepower reduced to 140 degrees, 8km2 39. At 32 ", ugly wrinkles and black markings appear on the bean surface, and the smell of toast obviously changes to the smell of coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point, start to explode at 8: 37", adjust the firepower to 80 degrees, the throttle should be fully opened 5 (the firepower should be very careful, not so small as to be free of bursting sound), develop 1: 50 "after an explosion, 195.3 degrees into the pot.

This Guatemalan Flower God water wash citrus acid is more obvious, sour juice, rich floral aroma, pleasant sweetness, medium mellow, slightly caramelized and smoky in the back, pure, mild and smooth texture as a whole. the taste is balanced, lively and varied.

[recommended brewing]

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5 (Chinese standard No. 20 screen pass rate 64%)

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 the V60 has many ribs and the drainage speed is faster, when the water is cut off, it can prolong the extraction time and better extract the nut and chocolate flavor of the tail section.

Flavor: changeable layers, clean as a whole, thin taste, long-lasting caramel sweetness in the finish, slightly smoky taste

[KONO hand flush]

Filter cup: KONO filter cup

Water temperature: 88 degrees

Degree of grinding: small Fuji degree of grinding 4

Cooking method: the ratio of water to flour is 1:14, 17g powder, 25g water for the first time, steaming for 30s, and 238g water for the second time. The extraction time is about 2:30 seconds.

Analysis: there are not many ribs at the bottom of the Kono cup, and the filter paper clings to the filter cup to achieve the purpose of limiting air flow, which can make water and coffee powder have longer contact soaking time in the filter cup and ensure the extraction time and extraction rate of rough grinding. In this way, the coffee powder can be fully extracted, enhance the mellow taste and make the taste more concentrated.

Flavor: high balance, clean, fresh taste, sweet berry flavor, smooth texture.

[siphon pot]

Appliance: Hario siphon kettle

Water temperature: 89 degrees

Degree of grinding: small Fuji 3.5

Technique: it is recommended that 20 grams of powder for 2 people, the ratio of water to powder at 1:12, add 240g hot water to the pot, use the method of adding powder, after blistering, measure the temperature at 89 degrees Celsius, stir for 4-5 times, steam for 30 seconds, extract for about 30 seconds, then turn off the fire, finally, stir quickly for 2-3 times, waiting for the coffee liquid to fall freely.

Analysis: siphon pot coffee heated by fire will produce differences in high, medium and low temperature with brewing, thus creating rich flavor changes. At high temperature, the Flower God fruit aroma is very strong, high-quality herbal aroma, when the temperature drops to 70 degrees, showing a rich and full taste of nuts, caramel sweetness will gradually emerge.

Flavor: round texture, full-bodied taste, smoky taste, solid body, strong sweet taste

[Philharmonic pressure cooking]

Utensils: love music pressure

Water temperature: 85 degrees

Degree of grinding: small Fuji 3.5

Technique: for the preparation of Philharmonic pressure backpressure, it is recommended to add 20 grams of coffee powder, the ratio of water powder to water is 1: 15 and 85 degrees water, first inject 100g, stir three to five times to make the coffee powder fully wet, rest for 30s, add remaining hot water to 300g, rest for 30s, then stir for 5s, wait until 1 minute 50 seconds when inverted, vertical uniform pressure, the total time is about 2:30 seconds.

Analysis: the production material of Philadelphia pressure has the advantages of slow heat dissipation and less loss of temperature. we use 85 degrees of water and appropriate pressure to brew out low acidity and no bitterness, clean and smooth taste; complete immersion can maximize and evenly extract, retain the [Hua Shen] flavor intact; pressure extraction in the pressing process can get a thicker alcohol thickness than other soaked coffee. The density of the filter paper is high, and the coffee filtered out is very clean, which enhances the sweetness and smoother texture.

Flavor: full-bodied, refreshing herbal flavor, medium caramel sweetness and nutty chocolate.

[French pressure kettle]

Utensils: French pressure kettle

Water temperature: 88-89 degrees

Degree of grinding: small Fuji degree of grinding 4

Technique: 20 g coffee beans, water powder ratio 1: 14. Pour 88 degrees water into the kettle to 280g, start the clock, put the lid on the lid, stop the strainer at the top, wait for two and a half minutes, and then press the strainer to the end.

Analysis: using immersion extraction, the front extraction is faster, the rear extraction is slower; the coffee powder is evenly extracted in the water, so that the taste of [Hua Shen] is balanced, and it is not easy to produce bitter taste; press the filter powder layer with a metal filter to retain the rich oil, increase the smooth taste, improve the alcohol thickness and fresh sweetness.

Flavor: the taste is balanced, the texture is relatively thin, the oil is general, with obvious sweet taste of fruit juice, and the coffee liquid is slightly cloudy.