What are the characteristics of Guatemalan sun-dried coffee beans? introduction to the best hand-brewing method of Guatemalan coffee

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Introduction to Qianjie Coffee-Guatemala treatment

In the producing areas where there is a shortage of water resources, they generally choose to use less water, such as sunlight. Guatemala is rich in water resources, coupled with the local climate, rain, fog, water vapor, for the sun method taboo, so most manors choose wet treatment.

Larger estates in Guatemala usually have their own wet treatment stations. The focus of wet washing treatment is on fermentation, and almost every family has its own method (including ancestral ones). Santa Ferrisa Manor (FINCA SANTA FELISA), for example, uses the Kenyan K72 treatment.

After the wet treatment is completed, dry treatment should be carried out, including static, drying, mesh screening, sorting, shelling and other links. Do not underestimate these links, which link goes wrong, will have an impact on the whole bean.

Dry treatment plants are much more expensive than wet treatment plants, so few estates have their own dry treatment plants. Under normal circumstances, it has to be handed over to a third-party dry processing plant for processing.

The Lemon Tree Manor, covering an area of 123 hectares, is located in the most famous Vivette Nango producing area in Guatemala, which belongs to the border between Guatemala and Mexico and was established in 1955. The area has the oldest group of trees in the world, and the Lemon Tree Manor is surrounded by it. And it is next to Incht Manor, the most famous growing and processing estate in the coffee world.

The estate has high-quality Arabica coffee varieties such as bourbon, Kaddura and Kadu, and almost 60% of the coffee trees in the entire estate are covered by surrounding shade trees. The manor avoids the use of chemical fertilizer, and its own internal treatment station can recycle waste water so as to avoid polluting the river. The manor advocates natural and ancient treatment: sun-dried coffee beans, peeled peels and pulp gum will be used as compost for saplings.

Introduction to Qianjie hand-made coffee

Parameter & technique

Water temperature: 89 ℃; medium and fine grinding (BG 5R: Chinese standard 20 sieve pass rate 58%); powder / water ratio 1:15

Steam for 30 seconds with 32 grams of water, water injection to 114 grams, water level drop is about to expose the powder bed, continue water injection to 230 grams, water level drop is about to expose the powder bed to remove the filter cup. (the time of steaming starts) the extraction time is 1: 39: 46 "

Flavor: light fermented aromas, with dark berries, nuts, dark chocolate, brown sugar, licorice and raisins. The flavor level is rich and the sour and sweet are balanced.

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