Guatemala Vivette Nangomali Landia Manor SHB European Fine Coffee beans Flavor

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Guatemala Huehuetenango San Pedro Necta Finca Marilandia SHB EP

Guatemala Vivette Nangomali Landia Manor SHB Euro washing

Flavor description:

Dry fragrance for roasted hazelnuts, chocolate and caramel

The first part of the sip is aroma of citrus, grapefruit, hazelnut and white sesame

The middle part has the flavor of black plum and orange

The final rhyme has chocolate and caramel.

Vivette Nango is located on the border between Guatemala and Mexico.

The towering mountains and pristine rainforest environment are the best places to grow coffee

Many excellent Cup winning estates are concentrated here.

For example, the COE champion Injerto Manor can be said to be the birthplace of the champion.

There are eight main producing areas in Guatemala, but the most special one is Vivette Nanguo.

Different from Antigua, Attilan,

Volcanic soil formed by weathering of volcanic ash or lava flows in areas such as San Marcos.

Vivienne fruit is dominated by calcareous soil.

And this is rare in coffee producing areas all over the world.

It is also worth mentioning that the highest coffee garden in the area can be as high as 2000 meters.

It is better than the Sino-American high-altitude coffee garden because it is prone to frost

It is almost difficult to cross 1800 meters and stand out among them.

Over the years, in various producing areas of Guatemala,

Vivette Nanguo Huehuetenango has always been a well-known and popular coffee producing area.

Coffee grows at an altitude of more than 1500 meters.

Coffee generally has high mellowness and rich fruit acid performance.

As the Vivette south fruit producing area is remote, most coffee farmers are small-scale farmers.

The elevation of the high mountains in the producing area is between 1400 and 1800m, so the temperature difference between day and night is quite large.

It has created the unique growth conditions and rich micro-climate environment of coffee in this area.

In addition, the mountains are also full of clean and adequate river water to supply farmers as a source of water washing treatment.

Everyone's taste is not necessarily what they like.

You can consider buying a small amount and trying different baking degrees.

Soy beans in an explosion

Drop the beans at the end of the explosion.

Drop the beans from the end of the first explosion to the second explosion.

Touch the beans under the second explosion.

Put the beans into the second explosion for 10-15 seconds

The second explosion of dense beans

I hope you bakers can find a more favorite flavor.

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There's something I need to explain to you.

Coffee beans are agricultural products.

Will vary a little from year to year due to climate change.

If you feel a little different, please forgive me!

Consider other coffee beans next time.

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The greener the appearance of raw beans, the more moisture.

During the baking process, if the temperature drops too low during an explosion, it may not be cooked enough.

It is recommended to reduce moisture before baking (can be insolated for a few days or use a dehumidifier)

The more whitening parts, the less moisture.

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Some coffee beans are emerald green and have more flavor after baking.

Some are whitening and taste better after baking.

There are many skills in the baking process.

The same degree of baking but different curves of time and temperature

The taste is also slightly different, and everyone's favorite flavor is not necessarily.

You can try different baking degrees to see which one you prefer.