How to distinguish between bourbon and Kaddura Coffee beans Guatemala Antigua Flower God Coffee beans have a floral scent

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Latest information on coffee producing areas in Guatemala

News

According to the Coffee Finance Network, 125,000 coffee growers in Guatemala are facing rising production costs due to the effects of climate change and the COVID-19 epidemic. The president of the local coffee association says the current price of coffee is not enough to maintain a low cost of living. According to the current situation, the price of Guatemalan coffee beans in the new season will be higher than in previous seasons, exacerbating the local coffee crisis.

Antigua coffee producing area

Antigua Guatemala

Antigua is a famous ancient city in Central America and Guatemala. It is built in the Panchoa Valley, which is 1500 meters above sea level. It is surrounded by mountains and has several volcanoes. It is located near the peaks of Agua and Fuego volcanoes. A number of volcanoes together, not only give Antigua beautiful scenery, each volcanic eruption brought volcanic ash with rich minerals covered the surrounding land, so that the plants and coffee trees here have a fertile growing environment.

A unique taste bud experience

Taste

A number of coffee beans from Guatemala were tested in the cup in the front street, and everyone was surprised by the smoky feeling. The sense of smoke appears in coffee beans in other producing areas and is likely to be recognized as a defective taste in the front street, because the feeling of smoke produces the feeling of a card in the throat when the coffee is drunk. But even if Guatemalan coffee beans are smoky, they don't make people feel unpleasant. On the contrary, the smoky feeling brings a surprise side to Guatemalan coffee beans. The flower god coffee beans from Raminita Manor mentioned in this article bring double surprises to the taste buds. In addition to a slight sense of smoke, this bean will also bring a faint scent of white flowers, which is like the surprise of finding a flower in a volcano.

Raminita Manor is famous for its excellent planting, processing technology and extremely strict quality control. according to such standards, they commissioned Las Pastores, the largest water washing plant in Antigua, to deal with raw beans and named the coffee beans as Hua Shen. in addition to retaining the original flavor of the producing area, the dry aroma has a strong aroma of flowers and tea, with the sour aroma of lemon and berry fruit after the entrance, and then into the aftertaste of honey. Excellent cleanliness and rich sense of hierarchy are the characteristics of this flower god.

Coffee bean variety

Bourbon&Caturra

This Huashen coffee bean is made of bourbon and Kaddura. The varieties all come from Bourbon system, and the two kinds of beans are round.

But it is not difficult to distinguish between the two varieties of beans. Carefully, we can observe that the end of Kaddura coffee beans and bourbon species are more curved, round and slender. The two varieties of flavor beans usually have better aroma and bright acidity as well as a sense of juice.

Coffee bean treatment

Washed

The washing method is to put the screened coffee fruit into the peeling machine, initially remove the peel and pulp, and then put the raw coffee beans with residual pectin into water for wet fermentation for about 18-36 hours. After fermentation, the raw coffee beans with parchment are washed in a flow tank to remove the pulp and pectin.

After washing, the coffee beans are dried so that the moisture content is reduced to about 12%. Finally, the parchment of raw coffee beans is removed. Qianjie believes that the acid quality of the washed Huashen coffee beans will be cleaner and brighter, can also bring out the freshness of white flowers and weaken the smoky flavor of the coffee beans themselves.

Qianjie Coffee Baking record

Put the furnace temperature to 200 degrees Celsius, adjust the firepower to 160 degrees after the throttle is opened for 30s, the throttle remains the same, and the temperature return point is 36 degrees Celsius. Keep the firepower. When the temperature reaches 39 degrees Celsius at 50 degrees Celsius, the bean watch turns yellow, the smell of grass disappears completely, enters the dehydration stage, the firepower drops to 140 degrees, and the throttle is adjusted to 4 degrees.

After dehydration, firepower dropped to 140 degrees Celsius, and ugly wrinkles and black markings appeared on the bean surface at the end of dehydration, and the smell of toast obviously changed to coffee, which can be defined as a prelude to an explosion. At this time, it is necessary to listen to the sound of the explosion point, to 8 degrees 39. 37 "starts to explode, adjust the firepower to 80 degrees, the throttle is fully open 5 (the firepower should be very careful, not so small that there is no popping sound), after the explosion, the development of 1 kilometer 39 percent 50", 195.3 degrees into the pot.

Coffee cup test report on Qianjie

Dry fragrance: berries, caramel

Wet fragrance: lemon, white flowers

Flavors: lemon, berries, white flowers, chocolate, nuts, slightly smoked

Experience of brewing coffee in Qianjie

Filter cup: Hario V60

Ratio of powder to water: 1:15 (15g powder 225g water)

Water temperature: 90 °C

Degree of grinding: between medium and fine grinding and medium and coarse grinding (77% of Chinese standard No. 20 screen pass rate)

Qianjie coffee segmented extraction method: first, use 30g water to fully wet the powder layer in the shape of "hamburger" and steam for 30s (if we don't see a "hamburger" shape, we should pay attention to the fact that the coffee beans are not fresh enough / ground too coarse)

In the second stage, the water is injected to 125g at 54s of the timer, then stop and wait for the water level to drop to 2 / 3 of the powder layer to inject into the third stage (this stage is to extract the sweet and sour flavor substances from the coffee powder). In the third stage, the water is injected into 225g at the timer 1: 39 / 40, and the total extraction time is 2 minutes / 39 / 10 ". (this section is to extract the mellow flavor substances from the coffee powder.) after the coffee is extracted, shake gently and wait for the coffee liquid to be fully uniform before tasting.

Brewing flavor: the lemon-like acidity of the entrance at high temperature, the juice-like taste slowly cooled with a hint of white flowers, and then the cocoa and slightly smoky feeling add layers to this coffee. finally, the caramel-like finish draws a perfect end to the cup of coffee.

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