Pour-Over Parameter Recommendations for Guatemala La Tisha Estate Washed Specialty Coffee Beans
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Hand-poured Guatemala La Dicha. Using 15g of coffee, medium ground (ground with Fuji's ghost tooth burr grinder #4), V60 dripper, water temperature 88-89°C. First pour 30g of water for a 27-second bloom, then pour to 105g and pause. Wait until the water level in the coffee bed drops to halfway before continuing the pour. Slowly pour until reaching 225g total, discarding the tail end. Water-to-coffee ratio is 1:15, extraction time 2:00.
Manufacturer: FrontStreet Coffee. Address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou. Manufacturer Contact: 020-38364473. Ingredients: In-house roasted coffee beans. Shelf life: 90 days. Net weight: 227g. Packaging: Bulk. Flavor: Mellow and aromatic. Coffee bean state: Roasted coffee beans. Sugar content: Sugar-free. Origin: Guatemala. Coffee type: Other. Roast level: Medium roast.
Guatemala Finca Las Delicias
Country: Guatemala
Grade: SHB
Region: Fraijanes, Guatemala City
Altitude: 1,675 meters
Harvest Period: October to February of the following year
Processing Method: Washed
Volcanic soil, high altitude, humid and rainy climate, and active volcanic activity have created the unique geographical conditions of the Fraijanes plateau region. The Pacaya volcano within this area is the most active of Guatemala's three still-erupting volcanoes, often cloaking the Fraijanes plateau in a thin layer of ash and providing abundant minerals to its soil. The coffee bean drying period coincides with the Fraijanes plateau's season of abundant sunshine. Although mornings are often cloudy and foggy, it quickly dissipates, ensuring excellent sun-drying conditions in the region.
Varieties: Bourbon, Caturra
Processing Mill: Finca La Dicha
Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, and German colonists developed the coffee industry here in the late 19th century. Today, most coffee production takes place in the southern part of the country. Guatemala has seven main coffee-producing regions: Antigua, Coban, Lake Atitlan, Huehuetenango, Fraijanes Plateau, Oriente, and San Marcos. Each region has different climatic variations, so coffee beans from each region possess their own unique characteristics. Generally speaking, Guatemalan coffee presents a gentle and rich overall texture, with elegant aromas and a warm, pleasant acidity similar to fruit acids, truly making it the aristocrat of coffees.
Flavor: Black tea, floral notes, rich caramel sensation
Important Notice :
前街咖啡 FrontStreet Coffee has moved to new addredd:
FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou
Tel:020 38364473
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The Story and Legend of Guatemala La Tisha Estate Washed Specialty Coffee Beans
For professional barista discussions, please follow Coffee Workshop (WeChat public account: cafe_style). Coffee was truly introduced to Guatemala in 1750 by Jesuit priests, and German colonizers developed the coffee industry here in the late 19th century. Today, most of the coffee production takes place in the southern part of the country. Guatemala has seven main coffee-producing regions: Antigua, Cobán
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