How to Brew Guatemala Inul Farm Green Ribbon Coffee Deliciously | Inul Green Ribbon Coffee Acidity

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Guatemalan Coffee - [Ribbon Identification Method]

Green Ribbon / Blue Ribbon / Purple Red Ribbon

Why?

Why would the estate owner design such markers?

From the INSUL region of Huehuetenango, Guatemala, Family Bonds' Insul Farm has, through continuous innovation and reform, become the largest farm in this region of Guatemala. They have their own coffee processing plant and have won the COE (Cup of Excellence) international award five times.

The burlap bags tied with green string contain this year's latest batch of processed coffee from Insul Farm. They use lower coffee temperatures to naturally dry and ferment Pacamara coffee cherries for 25 days to achieve more perfect flavors.

The burlap bags tied with ribbons in this container are this year's special, most excellent batch from the estate, with only 1-3 bags available per batch.

So what do the colors of these three ribbons represent respectively?

The [Green Ribbon] Representing Life and Vitality

How to Brew Guatemalan Coffee [Insul Farm Green Ribbon] Well?

FrontStreet Coffee's pour-over recommendation: Weigh 15g of [Insul Farm Green Ribbon] coffee powder, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt. We use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, extracted with a V60 dripper.

Pour hot water from the pour-over kettle in clockwise circles centered on the middle of the dripper. Start timing when brewing begins, and brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. For the second pour, like the first, pour clockwise in circles centered on the middle of the dripper. Avoid pouring water where the coffee grounds meet the filter paper to prevent channeling effects.

When brewing to the outermost circle of coffee grounds, leave one circle, then brew back toward the center circle by circle. At 2 minutes and 20 seconds, the coffee should be brewed to 220g, completing the brewing process.

Japanese-Style Ice Pour-Over [Insul Farm Green Ribbon]

FrontStreet Coffee's ice pour-over [Insul Farm Green Ribbon] recommendation:

Guatemalan coffee [Insul Farm Green Ribbon], light-medium roast, BG grinder setting 5M (67% standard sieve pass rate).

20g of coffee powder, 150g of ice cubes, 150g of hot water. Water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use Fuji grinder 3.5 setting, while for ice pour-over, grind slightly finer by half a notch - Fuji grinder 3 setting.

Bloom with 40g of water for 30 seconds.

Pour in stages: 60g of water for the first stage, 40g for the second stage. Use a relatively thin but high water column to forcefully stir and impact, allowing the coffee grounds to fully tumble. However, be careful not to let the water level get too high and avoid pouring onto the edge filter paper.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee powder).

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473