Guatemala COE third place Blueberry Manor Honey treats Pacamara Coffee beans in 2018

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Guatemala El Morito

Guatemala Blueberry Manor

Country: Guatemala

Producing area: new Oriental

Altitude: 1550-1800m

Treatment: sun treatment

Grade: SHB

Variety: Pacamara

| | production area description |

Guatemala is located in Central America, where the geographical environment is unique, with North America in the north and South America in the south. Facing 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 and has many volcanoes. The northern and eastern coastal plains have a tropical rain forest climate, while the southern mountains have a subtropical climate. The year is divided into two dry and wet seasons, with wet seasons from May to October and dry seasons from November to April of the following year. The annual precipitation is 2000-3000 mm in the northeast and 500-1000 mm in the south.

The forest accounts for half of the country's area and is the location of the best latitude for coffee production. Because coffee is an important cash crop in the area, it has given rise to a rich coffee culture. People drink coffee every day. Most people have a cup of coffee for lunch.

* New Oriental New Oriente

New Oriental is the youngest of the eight major coffee producing areas in Guatemala. Rain Water is abundant here, under the shadow of clouds for many years. In ancient times, it was a volcanic area, where the soil was made up of metamorphic rocks, so it was rich in minerals.

The New Oriental District used to be the poorest area in Guatemala before it began to grow coffee. Since the 1950s, farmers in the mountains have started growing coffee on the natural, nutritious land here. Gradually, it has become a rising star in the Guatemalan coffee industry.

| | Blueberry Manor El Morita |

The Blueberry Manor is one of the highest and most powerful estates in Guatemala; the owner professionally manages the farm, challenging the growing of coffee at 2300 meters and the limit of the higher the flavor is grown in Arabica. And in recent years in various competitions to show a very strong strength.

Because of the extremely high height, the producing area can only be reached through two clouds. The cold climate breeds extremely tough fruit and gives birth to excellent coffee flavor.

The varieties of the manor are Pache San Ramon,Catua í, Bourboon,Maragogipe,Pacamara,Maracatu and Geisha. The owner of the manor planted different varieties of coffee in different blocks of the farm, and their flavor and taste were also slightly different.

The estate is also the award-winning estate of the COE Excellence Cup competition:

2013 Excellence Award-2nd place

2014 Excellence Award-3rd place

2015 Excellence Award-2nd place

2016 Excellence Award-No. 9

2017 Excellence Award-No. 4

2018 Excellence Award-No. 5

| | Honey treatment |

Honey treatment is an improved method of solarization. The main difference between honey treatment and solarization is that the exocarp and pulp are removed before sun exposure, and the skin and pulp are directly exposed to the sun under the retained pectin layer.

1. Remove floating beans (as with solarization, this step may be reduced in some areas)

Pour the coffee beans into a large tank, the underdeveloped inferior beans will surface, and the ripe and full fruits will sink to the bottom of the water. At this time, the floating beans on the surface will be removed, that is, the steps of removing floating beans will be completed.

two。 Remove peel and pulp (same washing method)

Through the pulp screening machine (pulping machine), the exocarp and pulp of coffee fruit are removed. It leaves pectin, endocarp and silver peel.

3. Insolation

The coffee beans with pectin are directly exposed in the exposure field, so that the water content is reduced to 10-14%.

4. Remove pectin and endocarp

With a special machine, remove pectin and endocarp, that is, complete the treatment steps.

| | Pacamara |

Pacamara is a hybrid of Pacas Pacas and Marago Rippi Maragogype found in El Salvador in 1950.

First bred by researchers in El Salvador in 1958, Pacamara is a rare artificially bred excellent variety, with both the excellent taste of Pacas and the large size of Maragogype, and the bean body is at least 70% or 80% the size of the bean. The biggest characteristic of this variety is that it is sour, lively and tricky, sometimes biscuit and sometimes fruity, with excellent thickness and grease.

| | Baking analysis |

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

The furnace temperature is preheated to 170℃, the throttle is set at 3, the firepower is 140; the temperature is 112.2 ℃, the firepower is unchanged, and the throttle is opened to 4.5min, the smell of grass disappears, enters the dehydration stage, the firepower remains unchanged, and the throttle remains at 4.

After dehydration, the bean surface appears wrinkles and black markings, and the taste of toast changes to coffee, which is a prelude to an explosion. Pay attention to the sound of an explosion. When the air door is fully open, the firepower remains the same. the development time after the explosion is 50, and the pot is put into the pot at 195 ℃.

The Agrton bean color value is 66.1 (above), the Agrton pink value is 86.1 (bottom), and the Roast Delta value is 20.

Cup test: Virgin fruit, berries, raspberries, oranges, cream, almonds, vanilla, honey, sweet and sour better, rich flavor levels.

| | Analysis of cooking |

Recommended cooking method: hand flushing

Filter cup: Hario V60

Water temperature: 90 ℃

Powder / water ratio: 1:15

Degree of grinding: BG 5R (pass rate of Chinese standard No. 20 screen 58%)

Cooking method: steaming 29g of water for 32 seconds, injecting water to 120g in sections, continue to inject water to 226g when the water level is about to expose the powder bed, remove the filter cup when the water level is about to expose the powder bed, (steaming starts) the extraction time is one minute and 56 seconds.

Flavor: it smells nutty, hot with sour notes of plums and passion fruits, with a hint of fermented fruit, creamy sweet and nutty in the middle, green tea at the end, long-lasting sucrose, citrus acidity after the temperature drops, sweet and sour, rose tea and a slight brown sugar sweetness in the finish.