Introduction of Patch PACHE Coffee Flavor in Guatemala New Oriental Blueberry Manor

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Guatemala El Morito Pache

Guatemala Blueberry Farm Patch

Country: Guatemala

Production area: New Oriental

Altitude: 1550-1800M

Treatment method: sun treatment

Grade: SHB

Breed: Pache

| Production area

Guatemala is located in Central America, where the geographical environment is unique, north and North America, south and South America border. Due to the Caribbean Sea and the Gulf of Mexico, the climate is relatively hot and humid, and it has always been an important coffee producing area in the world.

Guatemala is located in the tropics, with many volcanoes in the territory. The northern and eastern coastal plain areas belong to tropical rain forest climate, while the southern mountainous areas belong to subtropical climate. There are two dry and wet seasons in a year, with wet season from May to October and dry season from November to April of the following year. Annual precipitation is 2,000 - 3,000 mm in the northeast and 500 - 1,000 mm in the south.

Forest accounts for half of the country's area, is the best production location latitude of coffee, because coffee is an important cash crop in the local area, resulting in rich coffee culture, people drink coffee every day, most people have a cup of coffee for lunch.

* New Oriental

New Oriental is the youngest coffee producing area in Guatemala. The rain here is abundant, and it is covered by clouds all the year round. In ancient times it was a volcanic area, where the soil is composed of metamorphic rocks, so it is rich in minerals.

The New Oriental district was once the poorest part of Guatemala before coffee was grown. Since the 1950s, farmers in the mountains have grown coffee on natural, nutritious land. Gradually, it has become a rising star in Guatemala coffee farming.

| Little Blueberry Estate El Morita

Blueberry Manor is the highest planting height in Guatemala and one of the most powerful estates; the owner of the estate professionally manages the farm, challenging the coffee planting at 2300 meters and challenging the limit of Arabica planting higher flavor. In recent years, he has shown great strength in various competitions.

Due to its high altitude, it must pass through 2 clouds to reach it. The cold climate breeds extremely strong fruits and breeds excellent coffee flavor.

The varieties of the estate are Pache San Ramon, Catuaí, Bourboon, Maragogipe, Pacamara, Maracatu and Geisha. The owner of the estate planted different varieties of coffee in different areas of the farm, and their flavors and tastes were slightly different.

The estate is also a winner of the COE Cup of Excellence competition:

·Excellence Award 2013 - 2nd Place

·Excellence Award 2014 - 3rd Place

·Excellence Award 2015 - 2nd Place

·Excellence Award 2016 - 9th Place

·Excellence Award 2017 - 4th Place

·Excellence Award 2018 - 5th Place

| PACHE

This is a natural mutant of iron pickup. Smaller plants allow for more intensive planting and higher yields. It is suitable for cultivation at altitudes above 1200 m and in areas with annual rainfall below 2,500 mm. This variety was discovered in 1949 at Brito Farm, Santa Cruz Naranjo, Guatemala.

| exposed to sunlight

This Patsy is a rare sunburn in Guatemala.

The harvested coffee fruit is poured into a large tank. The ripe and full fruit will sink to the bottom and remove the floating beans. Put the whole coffee fruit with skin and belt on the elevated bed to the sun, turn it from time to time and naturally dry it to about 12% water content. It takes about two to four weeks. Finally, a hulling machine knocks off the dry, hard rind, pulp and sheepskin layers, and the green beans emerge.

| baking analysis

Baking machine Yangjia 800N semi-direct fire (baking capacity 300g)

Preheat the furnace temperature to 170℃, open the damper for 3, 30s, open the fire, adjust the fire to 140, the damper remains unchanged; return temperature point is 1 32", the temperature is 103.4; when 140℃, the fire remains unchanged, and the damper is opened to 4. 5 minutes to yellow, grass smell disappeared, into the dehydration phase, fire down to 120, throttle to maintain 4. At 176℃, adjust the fire power to 100, and the throttle will remain unchanged.

8 30 dehydration is completed, the bean surface appears wrinkles and black stripes, toast flavor to coffee fragrance, for a prelude to explosion, then pay attention to listen to the sound of an explosion. At 9 - 20, we're going to have a blast, throttle open 5, and fire 70. The development time after explosion is 130 ℃, and the temperature is 195.4℃.

Agrton Bean Color is 70.3 (top), Agrton Pink is 89.1 (bottom), and Roast Delta is 18.8.

Flavors by cup: berry, almond, fermented bouquet, ripe fruit, cream, caramel, black rice tea

| Brewing advice

Recommended cooking method: hand brewing

Filter cup: Hario V60

Water temperature: 90℃

Powder water ratio: 1:15

Grindability: BG 5R (58% pass rate of Chinese standard No.20 sieve)

Cooking method: 28 grams of water steams for 30 seconds, water injection to 127 grams, and so on when the water level drops is about to expose the powder bed continue to water injection to 225 grams cut off water, water level drops is about to expose the powder bed remove the filter cup,(steams start timing) extraction time is 1 minute and 50 seconds.

Flavor: When grinding, you can smell thick nuts, spices and some slight fermented berry aromas. When hot, the entrance is balanced, with a little fermented fruity, black rice tea feeling, with nuts and almond flavor; after the temperature drops, there are citrus, berry, ripe fruit sour and sour, sucrose sweet and lasting, overall sweet and balanced.

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