Flavor characteristics of Flower God Coffee Bean originating in Antigua Raminita Manor in Guatemala

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Guatemalan coffee

Coffee is one of Guatemala's main exports, and it has always occupied an important position in Guatemala's economic development, accounting for 40% of all agricultural export earnings. About 270000 hectares of coffee are planted in the country, all of which are Arabica coffee beans. They are highly praised for their unique climate, good acidity and rich multi-level flavor. Guatemalan coffee is graded at altitude, and raw beans are mostly washed. Qianjie Coffee believes that the quality of coffee is affected by many aspects, among which the handling of beans is one of the most important factors. Qianjie coffee through cup testing, hand flushing and other tasting links, it is found that washed beans are cleaner and brighter.

Coffee trees were introduced to Guatemala in 1750, where coffee became an important cash crop in 1845, and the coffee industry was developed by German colonization at the end of the 19th century. Guatemala benefits from plateaus and up to 300 unique microclimates, with sustained rainfall in most areas and mineral-rich soils. Today, most of the coffee industry's production takes place in southern Guatemala.

Guatemalan coffee grading system

Prime: plant 750-900 meters above sea level.

Extra Prime: plant 900-1050m above sea level.

Semi Hard Bean: plant 1050-1220 meters above sea level.

Hard Bean (HB): planted at 1220-1300m above sea level.

Strictly Hard Bean (SHB): planted above 1300 meters above sea level.

Guatemalan coffee producing area

Since the early 1990s, Anacaf é, the country's coffee shop, has been trying to define the country's coffee-producing areas in terms of cup shape, climate, soil and altitude. As a result of this ambitious plan, eight different regions have been identified for the production of strict hard bean (SHB) coffee in Guatemala: Antigua, Alcatel Nango, Attland, Fahannis, Vivette Nango, Koban, New Oriental and San Marco.

Antigua coffee

Antigua is the most famous coffee producing area in Guatemala and is said to be the birthplace of Guatemalan coffee. Rich volcanic soil, low humidity, plenty of sunshine and cool nights characterize the region and make it the most outstanding coffee in Guatemala. The valley around the town of Antigua (hence the name of the area) is surrounded by three volcanoes: Agua, Fuego, and Acatenango. Among them, Volcan Fuego is an active volcano! As a result of irregular outbreaks, the soil in this producing area is rich in minerals, and there are also a large number of primeval forests in the producing area, so that the soil is rich in potassium ions, and the two add up to an endless stream of nutritious and healthy growth of coffee plants in Antigua. The climate here is mild all the year round and has a stable humidity (65%), which makes it the most suitable place to grow coffee, and the local climate change is not as extreme as in other areas during the dry and rainy seasons. causes coffee to grow slowly in valleys above 1500 meters above sea level. Because Antigua is a closed valley, it avoids serious soil erosion. All the unique environment, so that Antigua always maintain a stable and excellent quality.

Altitude: 1500-1700 m

Annual rainfall: 800mm to 1200mm

Average temperature: 18: 22 ℃

Relative humidity: 65%

Harvest season: January to mid-March

Soil: volcanic pumice

Main drying method process: sunshine

Shade species: Gravilea

Main topography: volcano, valley area

Coffee flavour: elegant and well-balanced, with rich aroma and extremely sweet taste

Raminita Flower God of Guatemala

Country: Guatemala

Producing area: Antigua

Manor: Raminita Manor

Altitude: 1200-1600 m

Treatment: washing

Varieties: bourbon, Kaddura, Kaduai

Flavor: unique floral aroma combined with soft and fresh citrus flavor, so that flower and fruit sweet interweave a full personality but perfect harmony, similar to the red wine afterrhyme with a hint of smoke taste, lay out the Hua Shen coffee-satin-like elegant and meticulous style.

Introduction of Raminita Manor

La Minita Raminita is a famous raw bean processing plant for boutique coffee. La Flor, the flower god of Guatemala, and Reserva det Patron, the Colombian model student, are Raminita International Coffee Export Company, and Hacienda La Minita Raminita Manor, the flagship estate of Tarazu in Costa Rica. The Raminita family founded their own coffee brand "La Flor del Cafe" in Guatemala, which means "Coffee Flower" and translated into Chinese as "Flower God".

Raminita family has a good reputation for the handling and quality control of raw beans, providing the highest standard of planting and processing technology in the industry, and directly sending personnel to Guatemala to participate in quality control. Raminita Flower God is from its star products, produced by Pastores mill, a well-known local processing plant in Guatemala, and its quality is under the strict supervision of Raminita, from purchasing raw beans to washing, sun treatment and other procedures, in accordance with Raminita's strict gate procedures, strictly supervising the whole process of Huasheng coffee from planting to packaging, these tedious procedures All to ensure that the Pastores mill processing plant provides the best quality coffee beans.

During the harvest season, there will be about 700 employees, and so many employees are needed because they are picked manually. The main variety of coffee trees is "Kaddura" Caturra, which is well handled and retains a good flavor, and is well pruned, usually no more than 5 feet, mainly to make the coffee trees evenly distributed and absorb enough sunlight to ensure their quality.

On the other hand, the farm also has a small number of bourbon varieties, mainly due to the good flavor of bourbon varieties and different fruiting time, in order to balance the load of harvest workers.

Coffee variety

The coffee varieties purchased from Qianjie Coffee are bourbon and Kaddura. Bourbon is a natural variety of iron pickup, juxtaposed with iron pickup as an ancient variety of good quality, beans are slightly smaller and round than tin pickup. Kaddura is a natural variety of bourbon with fresh lemon and citrus acidity on the palate and slightly less sweetness than iron pickup and bourbon.

Treatment mode

This batch of flower gods purchased from Qianjie coffee is washed. First of all, the picked coffee cherries are poured into a large tank, the immature inferior beans will float to the surface, and the mature and full fruits will sink to the bottom of the water. At this time, the defective beans (fruits) floating on the surface will be removed.

Then use the pulp sieving machine to remove the outer skin and pulp of the coffee fruit, when the coffee beans are still attached to a layer of slippery pectin.

Then put the coffee beans with pectin in a fermentation tank for 16 hours and 36 hours, during which the microbes will decompose the pectin. After the fermentation is completed, a large amount of water is used to remove the pectin residue from the coffee beans.

Finally, the washed coffee beans are dried so that the moisture content is reduced to 1014%. Then use the peeling machine to remove the endocarp, that is, to complete the processing.

Baking curve

The goal of the baking of Qianjie coffee is to reflect the flavor of the coffee producing area. In fact, every coffee bean can be roasted in any way, but Qianjie coffee thinks that the roasted taste should reflect the flavor of the producing area. For example, Yega Xuefei should have the taste of Yega Xuefei, and then develop other possibilities on this basis, which is the only criterion for Qianjie coffee to determine the roasting of coffee.

Cooking flavor

Cooking suggestion

Antigua, Guatemala, Santa Clara washing bourbon

Coffee producing area: Antigua

Coffee Manor: Santa Clara Manor

Planting altitude: 1600-1830m

Variety of coffee: bourbon

Treatment method: washing treatment

Reference flavor: strong fruit aroma, grape, bright sour texture of lime, sweet jujube, sweet chestnut, hazelnut tail

Santa Clara Manor

The Zelaya family has grown coffee for more than 100 years and has entered the fourth generation. This famous family owns its own farm, and there are only a few real "Andi Gua Coffee" in the whole Guardian sweet potato area.

Santa Clara Manor is located on the fertile hillside of the Agua volcano in Antigua, with a height of about 1600-1830 meters. The Zelaya family is passionately committed to maintaining good coffee quality and sustainable development. Therefore, the management of the farm is very strict, and carefully selected varieties of planting and fine treatment of fine coffee. In addition, in order to protect the environment, the farm also planted general trees next to the coffee trees to achieve the purpose of environmental protection and protection of coffee trees. On the one hand, it avoids direct sunlight, keeps the soil healthy, and provides an important animal habitat for birds and insects to live here. In essence treatment, the water of coffee fruit treated with water will be discharged into the sedimentation tank to prevent environmental pollution.

In 2001, he won the third place in COE (Cup Of Excellence).

Won the COE award again in 2009.

Santa Clara is also a founding member of APCA- 's true Andigua Coffee producers Association (Genuine Antigua Coffee Producers' Association).

Coffee variety

Qianjie Coffee this bean is from the Guatemalan coffee bean variety bourbon.

Bourbon, the second species caused by the Typica mutation, is the oldest coffee variety in existence, and the green fruit appears bright red when it is ripe. Compared with the tin card species, the bourbon species has wider leaves and denser growth. although the seed setting is higher than the tin card, the harvest time is also 2 years, which is also a variety with less yield, but it has a high-quality taste, like the sour taste of red wine, and the aftertaste is sweet.

Coffee bean granules are large in shape, uniform in size, uniform in color and glossy. In order to facilitate harvesting, farmers will prune coffee trees to no more than 150 centimeters.

Treatment mode

In Santa Clara, every coffee fruit is picked by hand, sorted by hand, and then approved by the foreman to be sent to the processing plant.

The estate also employs about 50 "special pickers" who show great dexterity and attention to detail, so they are selected to pick some of the estate's miniature plots. These employees can earn double the daily minimum wage by picking coffee on the manor.

In the treatment plant, the coffee fruit is peeled and fleshed and fermented in a fermentation tank for 14-22 hours. The beans are then washed to remove the remaining pectin and carefully dried on Ricardo's tanning bed until the moisture content of the beans drops to about 11%.

The bed has a greenhouse-style enclosed ceiling whose walls can be raised up or down to maximize gas flow and control temperature and humidity.

This drying method enables Ricardo to better control the drying process of coffee beans, enabling him to ensure that coffee beans are dried slowly and evenly. Once the drying is completed, the coffee beans will be shelled at the Ricardo processing plant, and every step will be closely monitored to ensure that high quality requirements are met.

Ricardo also ensures the recovery and reuse of all organic by-products throughout the treatment process. The water used in the processing of the coffee fruit is discharged into the sedimentation tank to prevent contamination of the local river system, and the pulp is fermented into fertilizer by worms.

Baking curve

Cooking flavor

Berry flavor, reminiscent of BlackBerry, followed by citrus and orange peel, with nutty flavor, cold with black tea flavor.

Cooking suggestion

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