Guatemala Vivette South Fruit Corner Manor European washing boutique Coffee Bean Flavor, taste and aroma description

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Guatemala Huehuetenango El Rincon EP

Country: Guatemala

Producing area: Vivette Nanguo

Altitude: 1400-1700 m

Treatment: washing

Grade: SHB

Guatemala Vivette South Guojiao Luozhuang Garden European rules washing

Flavor description:

The former paragraph has the aesthetic flavor of egg blossom.

The sweet and sour feeling of turning into freshly squeezed orange juice and lemon grapefruit tea in the middle.

The tail rhyme is milk candy, the overall level is changeable, elegant and meticulous.

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.

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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.