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Coffee producing area: Antigua, Guatemala
Producer: Bella Kamona
Coffee varieties: bourbon, Kaddura, Tibica
Sea pull: 1200mm 1650m
Grade: SHB
Treatment method: washing treatment method
Baking degree: medium baking
Brewing utensils: commercial espresso, American pot, hand brew, siphon, mocha pot
Brewing cooking method:
1. Grinding thickness: small Fuji scale 5, about the size of granulated sugar.
two。 Powder-to-water ratio: at 16:1, the total amount of water injected is 240 cc, 15 grams of coffee.
3. Temperature of boiling water: 88-90 degrees
4. Extraction time: total time 1 minute 55 seconds. Pour water into 30cc and steam for 30 seconds. Inject water until 240cc stops, remove the filter cup in 1 minute and 55 seconds.
* above take Hario filter cup as an example, and the parameters will change with different equipment conditions *
Flavor description: the finish of milk chocolate is accompanied by the sweetness of brown sugar nuts.
The baker said: Belacamona is the representative of the highest quality coffee in Antigua, which is also referred to as "Flower God". The medium baking degree brings out the original smell of milk chocolate, while adding the unique sweetness of brown sugar, the sweetness and the delicate finish of coffee remain between the lips and teeth.
