Introduction to the taste characteristics of Guatemalan coffee Arabica coffee beans

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As one of the famous coffee producing areas in Latin America, Guatemala's coffee quality is naturally very high quality. Coffee lovers who have drunk Guatemalan coffee beans all know that Guatemala coffee flavor is very acidic, but it also retains the coffee flavor characteristics of Latin America itself, which is also related to the varieties of coffee beans grown in Guatemala. Well, in this next article, Qianjie Coffee will come to popularize science about the flavor and taste characteristics of Guatemalan coffee beans. Characteristics of coffee growing areas in Guatemala

According to Qianjie Coffee Guatemala is located in the Central American Isthmus, Guatemala has many volcanic mountains and plateau topography, producing high-quality alpine hard beans from Central America. The main coffee producing areas in Guatemala are Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos and Acatenango. The Guatemalan coffee beans are all Arabica varieties.

So what are Arabica coffee beans?

At present, there are three major varieties of coffee beans in the world, namely, Arabica, Robusta and Liberika, among which Arabica has the best flavor, so it is used to make boutique coffee. At the same time, its caffeine content is only 0.8%, 1.5%. It is also the most important variety of coffee beans in the world. Arabica coffee beans are produced in Central and South America, Africa, Asia and so on.

And according to Qianjie, because Arabica coffee beans have the best flavor, they account for 75% of the world's coffee production, and Robusta accounts for about 20% of the world's coffee production. Liberian cards account for only 2% of the total.

As mentioned above in Qianjie Coffee, coffee lovers will think that Arabica coffee beans seem to have advantages everywhere, but in fact they are very delicate and can only be grown at high altitude. although they can withstand low temperatures but not frost, they are not strong in drought. They are vulnerable to diseases and insect pests, such as the "rust" of coffee trees, which makes coffee farmers miserable, which is why there is a hybrid of Arabica and Robusta later developed. And Arabica is only a general term for a variety. For example, the common coffee varieties in Qianjie coffee shops are in fact secondary varieties derived from Arabica, such as iron pickup, bourbon, Kaddura and so on are all pure Arabica coffee beans.

For example, the main varieties of coffee beans grown in Guatemala are bourbon, Kaddura, Kaduai, and iron pickup derived from Arabica, which are quite diverse, but the first three are the most important ones. Next, Qianjie Coffee will introduce the flavor characteristics of these three coffee varieties to everyone.

Variety characteristics of Antigua Flower God Coffee Bean in Guatemala

Bourbon

Bourbon coffee was originally grown on the island of Reunion, which was also known as bourbon before 1789. Bourbon coffee is derived from a natural variant of Tibica coffee derived from Arabica and is the oldest coffee variety in existence.

Generally speaking, bourbon coffee mainly changes from green fruit to ripe bright red fruit, which is known as "red bourbon". The fruit is relatively short and round, also known as round bourbon, with high density of pulp and seeds, high sweetness and bright acidity, but in addition to red bourbon, there are yellow bourbon and rare orange bourbon and rare species pink bourbon. Red bourbon.

Kaddura

Kaddura, a single gene variant of bourbon, was found in Brazil in 1937. It has better production capacity and disease resistance than bourbon, and the tree is shorter and easy to harvest. Unfortunately, like bourbon, it has the periodic problem of production capacity fluctuation every two years. But its flavor is comparable to or slightly worse than bourbon beans, more importantly, it is super adaptable, it does not need shade trees, and it can also be vibrant in direct exposure to the sun. it is commonly known as exposure coffee, which can adapt to high-density planting, but it must be fertilized more and increase the cost. therefore, the acceptance of coffee farmers is not high in the initial stage.

Kaduai

Kaduai is a hybrid of Arabica and Kaddura (New World). It has a good ability to resist natural disasters, especially wind and rain. It inherits the advantages of Kaddura's low stature and changes Mondonwood's shortcomings. Another advantage is that the result is solid, and it is not easy to fall off when the strong wind blows, which makes up for the weakness of Arabica fruit, but the overall flavor performance is more monotonous than Kaddura, monotonous and lack of mellow thickness, which is the biggest regret. In addition, the harvest life of its fruit is only about ten years, and its short life is also one of its weaknesses.

The above is the introduction of the characteristics of Guatemalan coffee Arabica varieties sorted out by Qianjie Coffee. At present, Qianjie coffee shops have also introduced coffee beans from two most famous producing areas in Guatemala. Then Qianjie Coffee will introduce to you these two coffee beans from Vivian Heights and Antigua.

Front Street Coffee Guatemala Vivette Nan Fruit Coffee beans

Country: Guatemala

Producing area: Vivette Nanguo

Altitude: 1500-2000 m

Varieties: bourbon, Kaddura, Kaduai

Treatment: washing treatment

Flavor: nuts, lemon peel, berries, citrus

Front street coffee Guatemala Antigua flower god coffee beans

Country: Guatemala

Producing area: Antigua (La Minita Raminita Manor)

Altitude: 1200-1600m

Variety: bourbon, Kaddura, Kaduai

Treatment: washing treatment

Flavor: citrus acid, bright fruit acid, caramel, slightly smoky.

It can be seen from the above that the varieties and treatments of the two coffee beans are the same, but due to different elevations and producing areas, the flavor of coffee beans is also different. after all, coffee beans are crops, and their flavor will also change with the geographical location of the producing areas. Soil and microclimate change, which is also one of the charm of coffee beans. Next, Qianjie Coffee will share the parameters of how to brew these two Guatemalan coffee beans.

Since both beans are moderately roasted, Qianjie Coffee uses the same brewing parameters to compare the flavor of the two beans.

Data sharing of coffee brewing in Qianjie

Filter cup: V60 # 01

Water temperature: 90-91 degrees

Powder content: 15g

Ratio of powder to water: 1:15

Degree of grinding: BG6m/ medium fine grinding (No. 20 sieve bowl sieve powder to 80%)

Cooking technique: three-stage extraction

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. The filtration is completed, remove the filter cup and complete the extraction.

Guatemala Vivette Nan Fruit Coffee flavor description: citrus, berry acidity, lemon peel, nutty aroma in the middle, aftertaste.

Guatemala Flower God Coffee flavor description: citrus acid, sour juice, rich floral aroma, pleasant sweetness, medium mellow, slight caramel and smoky taste in the back, pure, mild and smooth texture as a whole. the taste is balanced, lively and changeable.

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