Guatemala coffee is sour, Guatemala sun-cured coffee beans are brewed and shared.

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Front Street Guatemala·Pacamara Coffee Hand Brewed Flavor Introduction

Guatemala coffee beans, produced in Guatemala, this bean belongs to bourbon coffee beans, is one of the stronger varieties of sour taste alcohol and slightly wild, most suitable for blending into coffee.

Guatemala very hard beans to elegant lively acid, clean without impurity taste, distinct layers, as well as green apple sour fragrance, berry fruit fragrance, jasmine flower fragrance, orange peel fragrance, green pepper fragrance, fruit sour feeling, chocolate sweet fragrance, even the tail rhyme has smoke flavor known.

Such rich regional flavor should be related to the water and soil of the country's eight major producing areas. Among them, Antigua, Aikatango Valley, Etilan, San Marco and Huaiqiangsi five producing areas belong to volcanic geology. In addition, Vivienne Nango, Cobain and New Oriental three production areas, belong to non-volcanic highlands or tropical rain forest climate. Guatemala has more than 300 microclimates throughout its territory, the most in the world.

Guatemala El Morito

Guatemala Blueberry Estate

Country: Guatemala

Production area: New Oriental

Altitude: 1550-1800M

Treatment method: sun treatment

Grade: SHB

Breed: Pakamala

Recommended cooking method: hand brewing

Filter cup: Hario V60

Water temperature: 90℃

Powder water ratio: 1:15

Grindability: BG 6S (58% pass rate of Chinese standard No.20 sieve)

Cooking method: 29 grams of water steams for 32 seconds, water injection to 120 grams, and so on when the water level drops is about to expose the powder bed continue to water injection to 226 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 56 seconds.

Flavor: Nutty smell, hot with plum, passion fruit acid notes, with some light fermented fruit flavor, the middle with cream sweet and nutty flavor, the end has green tea feeling, sugar back sweet lasting, temperature down with citrus acid notes, sour and sour shock, the finish is rose tea fragrance and slightly brown sugar sweet.

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