New - Guatemala - Tangerine Sweet and Floral (新品 - 危地馬拉 - 甜橘花香型)

$24.00
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SKU:
GUATEMALA-202001-12OZ
Flavor Notes:
Tangerine, Jasmine, Honeysuckle
Roast Level:
Light to Medium

中文说明

Our second Guatemala floral type of beans. The beans are so dense that it took quite some iterations for us to find the ultimate roasting profile to bring up the striking floral fragrance, which can almost compare with the floral Ethiopian's. 

The beans are fragrant by itself with floral notes. When the grinder cracks them open, that's where the true fragrance unleashes - firstly you will can sense jasmine, then honeysuckle, and a light hint of cooking spices, later the fragrance turns into sweet tangerine aroma. During brew, the wet aroma is floral and honey like. The wet cup is aromatic with mix of jasmine, honeysuckle and tangerine. The cup taste is sweet like tangerine, mild acidity, moist and smooth. A clean, crisp, and complex cup. 

This is a light and medium roast. Usually I'd recommend it for pour over. It extracts fairly easy. For a bright, sweet and complex cup, i'd recommend high water temperature. In my case, 16 grams of beans, usual medium to fine (raw cane sugar) grind setting, 202F water temperature, 1:15 bean to water ratio, and 2:15 minutes short pour on V60 - it yields a perfectly fragrant and tasty cup. 

By saying that, it doesn't mean you can't do espresso with it. In fact, it does equally impressive. However, not recommended for espresso beginners. 

More Bean Facts    
     
Origin Country: Guatemala  
Region:

El Injerto, La Libertad, Huehuetenango

 
Farm/Trader:

Don Evelio Villatoro's farm

 
Elevation: 1700 ~ 1800 meters  
Variety:

Bourbon, Caturra, Catuai, Typica

 
Grade: SHB EP  
Processing Method: Wet  
     

Recommended Brew

Recommended for Easy Pour Over, Pour Over, AeroPress and Espresso.

危地马拉花香型咖啡

这是Voca Coffee认可的第二支危地馬拉花香豆。上一支是兩年前。由於咖啡豆質地特別密實,著實花了好些心思才找多最佳烘焙,烘出了撲鼻花香,簡直可以跟我們的埃塞花香豆相媲美了。

當豆子被磨開的一霎那,馥郁花香中,你可以找到茉莉和金銀花的香氣,帶著細微的香料氣息。稍待片刻,甜甜的柑橘香氣就浮上來。入口酸度柔和的,口感复杂细腻,有柑橘,茉莉和金銀花茶的味道。口感純淨,明晰,值得細品回味。

中浅烘焙的豆子,我一般是推薦手沖的。高溫更能體現這隻豆子的香氣,甜感和複雜風味。比如,16克的豆子,中細研磨 (粗糖大小),202華氏度水,1:15的粉水比例,2:15的短沖泡,風味剛剛好。

當然,你也可以用這隻豆子來做 Espresso -- 只是不建議初學者罷了。


咖啡细说   
     

原产国:

危地马拉

 

产区:

El Injerto, La Libertad, Huehuetenango

 

庄园/经销商:

Don Evelio Villatoro庄园

 

种植海拔:

1700~1800米

 

咖啡品种:

波旁,卡杜拉,卡杜埃,鐵畢卡

 

级别:

SHB EP

 

处理方法:

水洗

 
     

烹制推荐

建议手冲,挂耳,虹吸,气压壶(AeroPress),或意式浓缩咖啡。

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