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Guatemala HHT Finca La Rosma

Washing of Rosma Manor in Vivette Nan Fruit producing area of Guatemala

Country: Guatemala

Product name: Vivette Nango Rosma Manor

Producing area: Vivette Nanguo

Grade: SHB

Treatment: washing

Altitude: 1600-1800 m

Varieties: bourbon, Kaddura, Kaduyi

Wind description: citrus, grapefruit peel, full of juice, Body down-to-earth

Rosma Manor is located near the well-known San Pedro Necta area of Vivette Nan Fruit production area.

The name of the manor comes from Rosemaria, the grandmother of the current second-generation owner Fredy Rosales.

Los Manor is located between 1600 and 1800 meters above sea level, and the terrain is very steep and rugged.

A considerable number of nature conservation areas are retained in the park to maintain the growth between the native forest and the coffee tree.

Some of the equipment used by farmers in Vivette's south fruit producing area is quite old.

But Rosma Manor does not hesitate to invest a considerable amount of money in the washing plant of the estate.

The focus on quality is also reflected in the ranking of Los Angeles Manor in the C.O.E Coffee Competition.

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.