Flavor Characteristics of Pour-Over Coffee from Guatemala Yeast Fermentation Method - Introduction to Secco Mama

Professional Coffee Knowledge Exchange | For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Guatemala Coffee SECCO MAMA Yeast Fermentation Method

Pura Cepa Yeast Fermentation Method Microbatch SECCO MAMA

In the scenic Huehuetenango region of Guatemala, at an altitude of 1800 meters at Finca Vista Hermosa estate, Ana Maria cultivated this batch of coffee. The estate's name means "beautiful scenery." Meanwhile, L&D and other teams completed this batch of PURA CEPA experimental processing at this beautiful estate.

PURA CEPA is an innovative project by Latorre&Dutch company that revolutionizes existing processing techniques of origin farmers by controlling microbial levels, achieving innovative processing of coffee green beans, which will benefit the sustainable development of the entire industry.

The usual several steps of coffee green bean processing—harvesting, depulping, fermentation, washing, drying, hulling, and warehousing. PURA CEPA studied each step and found that the least efficient part of coffee production lies in the fermentation and drying processes, where any variable can have a significant impact on the final quality of the coffee product.

In PURA CEPA, to achieve better coffee quality, the controlled variables include: temperature, time, pH value, and fungal yeast types.

During the process of PURA CEPA processing coffee green beans, bacteria and yeast are controlled through inoculation (preventive injection) to achieve controlled fermentation. This allows us to identify and select specific beneficial yeast species and strains to assist in fermentation, monitor their activity rates, and ensure that counterproductive bacteria are eliminated from the processing process.

During cupping, it was found that this coffee takes a refreshing and sweet route, overall like a smooth juice with fresh floral aromas. The soft acidity of snow pear, sugarcane, and lactic acid, combined with a pleasant and not overly greasy moderate sweetness, medium body, clean and fresh—from the first sip, it's full of juice feeling, juicy, juicy, juicy. The feeling brought by this entire coffee is like the fragrant grass of spring, making people unable to resist getting close.

How to Brew Guatemala Coffee [SECCO MAMA Yeast Fermentation Method] Well?

FrontStreet Coffee Pour-over Reference: Weigh 15g of [SECCO MAMA Yeast Fermentation Method] 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 (standard sieve pass rate 60%), water temperature 89°C, V60 filter cup for extraction.

The hot water in the pour-over kettle draws circles clockwise with the center of the filter cup as the center point. Start timing when brewing begins, brew the coffee to 30g in 15 seconds, then stop pouring water. When the time reaches 1 minute, pour water for the second time. The second pouring is the same as before, drawing circles clockwise with the center of the filter cup as the center point. The water flow should not hit the place where the coffee powder connects with the filter paper to avoid channel effect.

When brewing the coffee powder to the outermost circle, leave one circle, then brew circle by circle toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g, and the coffee brewing is complete.

Japanese-style Ice Pour-over [SECCO MAMA Yeast Fermentation Method]

FrontStreet Coffee Ice Pour-over [SECCO MAMA Yeast Fermentation Method] Reference:

Guatemala Coffee [SECCO MAMA Yeast Fermentation Method], light-medium roast, BG grinder setting 5M (standard sieve pass rate 67%)

20g powder, 150g ice cubes, 150g hot water. Water temperature is 1°C higher than the normal pour-over recommendation of 90°C. Normal grinding is small Fuji 3.5 setting, while ice pour-over is slightly finer by half a setting—small Fuji 3 setting.

Bloom water amount 40g, bloom time 30 seconds.

Segmented pouring, first segment 60g water, second segment 40g water. Used a relatively fine but high pouring water column, forcefully stirring and impacting to make the coffee powder fully roll, but note that the liquid level should not be too high and should not hit the edge filter paper.

The entire extraction time is approximately 2 and a half minutes (similar to the normal extraction time for 20g 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