How about Antigua coffee beans in Guatemala? description of the taste of Guatemalan coffee beans

Guatemalan coffee beans usually have the sweetness of chocolate cocoa beans and toffee, especially in Antigua in the highlands of the south-central part of the country. The coffee shows mild and mellow chocolate and nutty flavors, accompanied by elegant floral acidity and characteristic charcoal smoke.

The Antigua producing area is surrounded by three volcanoes in southern Guatemala, namely, Agua, Fuego and Akutnango. Antigua has little rainfall in summer and occasionally Frosts Descent in winter, but fortunately it is located in the active volcanic zone. After the volcanic light stone ejected by the volcano falls into the soil to cool, because these light stones have many fine holes, they are very easy to moisturize. In addition, a large number of shade trees are planted in the manor to protect the coffee trees from cold damage in winter. Coupled with the great temperature difference between day and night brought about by high altitude, this place forms a unique micro-climate. In front of the street, there is a Huashen coffee bean, which is produced in the Antigua producing area of Alaminita Manor, which is washed.

Raminita is famous for its excellent planting, handling techniques and extremely strict quality control. They commissioned Las Pastores, the largest washing plant in Antigua, to handle raw beans to an ultra-high standard, 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 berry aromas of lime are then transformed into honey aftertaste. Excellent cleanliness and rich layering are the characteristics of this flower god.

Raminita Manor attaches great importance to organic cultivation and does not use pesticides because of the geographical advantages of high elevations and the unique climate that limits the number of pests. The manor conducts soil tests twice a year to determine the frequency and dose of fertilization, to provide more nutrients for coffee trees and to prevent diseases. Such scientific cultivation and management has created the excellent performance of Huashen coffee flavor and the reputation of the same quality for several years.

After the coffee beans were picked, the immature inferior beans were removed by flotation, and then the coffee cherry flesh was shaved off by the pulp screening machine, and then entered the fermentation stage. The purpose of fermentation is to separate pectin from inner beans by microbial production. Coffee beans will stay in the fermentation tank for 16 to 36 hours, after which they need to be washed and cleaned with a lot of running water. Finally, dry the inner beans until the water content is reduced to 1014%, and then you can pack them.

The varieties of Guatemala Flower God are mainly bourbon, Kaddura and Kaduai, while bourbon and Tibica are ancient and high-quality coffee varieties with pure flavor and moderate sweet and sour feeling. Kaddura has a sour taste of lemon or citrus, which is not as sweet as Tibica and bourbon. Kaddura's sweetness is determined by the number and amount of fertilizer applied by growers, and has high production capacity, but continuous fertilization and pruning are necessary to maintain production capacity, so the trees are short and branched. Although production capacity has increased, production is still limited because it takes two years to harvest and the cost of care is high.

This Huashen coffee bean is moderately roasted in front of the street, retaining bright acidity to show flower and fruit aromas on the one hand, and improving richness and balance on the other. 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 in texture. Qianjie likes to make black coffee by hand to feel the lively and changeable layers of Flower God.

In front of the street hand rush reference:

Filter cup: V60

Water temperature: 91 ℃

Amount of powder: 15g

Powder / water ratio: 1:15

Degree of grinding: 20 standard screen pass rate 80%

Coffee beans will have 4-7 days of exhaust time after roasting, and then enter a stage of optimal taste. As the storage time increases, the aroma of the coffee will accelerate volatilization, and the flavor and taste will be greatly reduced. Qianjie in order to ensure that everyone drinks coffee flavor in the best period, will ensure that only delivery within 5 days of freshly baked beans, fresh coffee beans are more conducive to us to extract the high-quality flavor of Flower God.

For brewing and cooking, baristas in front street are used to using three-stage water injection techniques:

In the first stage, 30 grams of water is injected for 30 seconds, followed by 95 grams (about 125 grams indicated by the electronic scale). The injection is completed in about 1 minute, and the remaining 100 grams are injected at 3 places in the powder layer (about 225 grams shown by the electronic scale) in about 1 minute and 35 seconds. 2: 10 "trickling is completed, remove the filter cup and complete the extraction.

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

For more boutique coffee beans, please add private Qianjie coffee on Wechat. WeChat account: qjcoffeex