Guatemala SHB EP Huehuetenango Specialty 84p Roasted Coffee 125g-KS
Guatemala SHB EP Huehuetenango specialty 84p – A Vulkanokon Tuli Csoda
Guatemala The coffee world one legizgapplesabb and legvaltozatosabb area, however a Cuchumatanes-hegyseg foot lying Huehuetenango (ejtsd: vej-vej-te-nan-go) Region still the Countryon within special statuszt elvez. This is a 84 accurate, specialty certified (SCA sztenderdek based on Valueelt, defektektol mentes) lot a perfect example of that a classic, fruit weight, amiert a Regiont a world all tajan rajongas surrounds.
terroir: Microclimate a Mexikoi Hataron
Guatemalthe coffee videkeinek tobbsege vulkanikus talajon fekszik, Huehuetenango however kivetel. Here a talaj meszkoves, a Altitude pedig extreme (this This lot 1350 meteren terem). Which because of The coffee nevertheless vigan megelnek ilyen altitude without, that elfagynanak, the a neighbouring mexikoi Tehuantepec-siksag before incoming dry, hot legaramlat. This is a warm szel keveredik a hegyekbol leereszkedo cool levegovel, a such stable, warm microclimate hozva create, which unique a Central American Regionban.
Mit means the "SHB" and the "EP"?
The coffee on behalf of listed roviditesek a highest quality category jelolik a guatemalai osztalyozasi in system:
SHB (Strictly Hard Bean): Strictly hard (tamp) coffee bean. This is a minositest only the 1350 metre felett termesztett coffees available and. A magaslati cool nights because of The coffee cherry much more slowly achieve, therefore The coffee bean cell structure denser, tamp is. This is a dense is responsible for a complex flavour and therefore, that The coffee excellently withstands a roast.
EP (European Preparation): European preparation. That means, that The coffee dry and hantolas after strictly, by hand atvalogattak, that remove a faulty, torott beans and the idegen anyagokat.
Processing and Cup profile
This lot alkoto classic, high quality Arabica variant (Typica, Bourbon, Caturra, Catuai) washed (washed) process process/work up, then in the sun, betonozott teraszokon dry (sun-dried). A washed Processing always a very clean, atlathato flavour results in, which let come through a terroir givensagait.
The medium roast the absolute "sweet spot" (best points) than this The coffee. In the cup elsokent a extremely elegant, with life teli narancsos vibralas and acidity appears and (which a washed guatemalai coffees protect), but this pillanatok under atfordul a very vaskos, sweet milk-chocolate testbe. A korty finish a cover, crisp kekszes/vajas taste experience remains in the mouth. Extremely well weight a classic "coffee" and a modern, fruity line between.
Recommended Preparation Methods and Parameters
The coffee medium roast and high oldhatosaga because of excellently works pressure under located, or intense extraction (extraction) provide with tools. Grateful/well suited, easily adjustment lot.
EspressoWhy recommended? A pressure incredibly well all a tejcsokis and kekszes jegyeket, a narancsos acidity pedig gondoskodik about it, that the drink do not whether unapples or flat. Setup tip: Because The coffee viszonylag dense (SHB), but medium roasted, a classic 91-92 °C-os water temperature ideal. Use 1:2 ratio (e.g.. 18g from ground coffee 36g drink), and purpose and a comfortable, 25-28 second flow. Milk drinksban (Flat White, Cortado) a tejcsokis jegy almost robban.
Moka Pot (Moka Pot)Why recommended? A medium roasted South American coffees a Moka Pot best baratai. A kekszes, csokis flavour perfectly ervenyesul. Setup tip: Medium fine (not porpuder, but fine asztali salt) szemcseSizet use. That The coffee preserve a narancsos fresh and do not egjen and a metal, into tank always forrasban located water pour a main start before!
Szarvasi (Traditional Hungarian coffee maker)Why recommended? Rare, that specialty coffee recommend Szarvasihoz, but this This lot a medium roast and a high oldhatosag because of brilliantly vizsgazik rajta. A pressure elv because of a acids kicsit hatterbe szorulnak, and a very intense, "bekebeli", hazelnut black coffee we get. Setup tip: Never do not grind such finely, than a true machine, because a Szarvasi "befullad". A slightly coarser ground coffee use, and in filter only very finoman, epphogy egyengesd el (do not tamp strong).
Vietnamese Phin FilterWhy recommended? A slow lecsopoges and a metal filter because of the olajok a remain in the cup, which heavy body gives the italnak. Setup tip: If autentikus for an experience bed, a cup to bottom tegyel a little dense tejet. The coffee narancsos aroma and a dense milk sweetness a brilliant, csokis-narancsos bonbonra reminiscent italt will result. Use medium coarse grind, and szanj onto it 4-5 percet a lecsopogesre.
