Description of flavor and aroma of Guatemalan Vivette Nanguo Maya washed coffee

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Product name: Guatemala Vivette Nanguo Maya washing

(Guatemala Huehuetenango Maya Washed)

Flavor description: rich flavor, chocolate flavor, citrus, fruit

Fruit, flower, caramel aroma, smooth taste, sweet and sour balance

Producing area: Vivette Nanguo (Huehuetenango)

Producer: local Mayan aboriginal coffee farmers' families

Products: Typica, Bourbon, Kaddura, Catuai

Sea pull: 1700 meters

Class: European water washed extremely hard beans SHB

Treatment: the traditional method is washing.

Harvest time: December to February of the following year

Identity card: Ngo A

Introduction:

This batch of Vivette Nanguo Maya (Huehuetenango Maya) washed coffee is made of

Vivette Nan Fruit producing area, coffee produced by local Maya aboriginal coffee farmers' families.

Maya (Maya) is a commodity name, but also truly represents the context of the producer. In the local area

The language "Huehue" in the language "Qnjobal" of the Mayan region (Maya) means "Tenango", which is ancient in its ancestors.

It means place, so the two words add up to mean the place where our ancestors lived in ancient times. Vivette Nango

(Huehuetenango) is the aboriginal place of the Mayans (Maya), surrounded by Cuchumatanes

Mountains, adjacent to the Mexican border, this region is Guatemala's most famous boutique bean producing area, but also every year

The victorious producing areas of the CoE competition. And the peculiarity of this batch of Vivette Nango Maya washing

The coffee is super sweet, it is an excellent CP bean, and it is grown in sandy volcanic lime.

Soil, which is suitable for high altitude, fertile soil, rich ecology, clean water and so on.

The environmental conditions of coffee growth are all reflected in the coffee flavor: rich flavor, chocolate

The taste is well balanced with citrus, fruit, flower, caramel, smooth taste and sweet and sour taste.

Guatemala is located in the isthmus of Central America, where many volcanoes form high mountains and plateaus, producing high quality.

Central America high altitude extremely hard coffee beans, the world's ninth largest producer of coffee beans. Guatemalan coffee

The main producing areas are Antigua, Huehuetenango, Atitlan, Coban, Fraijanes,

San Marcos, Acatenango and other seven major producing areas. The most peculiar producing area is located in the northernmost part.

Vivette South Fruit producing area. Its peculiarity lies in sandy calcareous soil, which is generally found in Guatemala.

The most common is volcanic soil, and perhaps because of this, Vivette Nanguo Coffee has a fruity nutty aroma and

An obvious hierarchical change. Vivette Nanguo is located in the the Sierra de los Cuchumatanes Mountains along the route.

The mountain range has the highest peak in Central America, reaching four thousand meters. Vivette Nango is the best in Central and South America.

One of the boutique coffee producing areas is mainly attributed to its unique geographical environment, fertile soil and abundant Rain Water.

High altitude continuous mountain meters), steep slopes plus special valley topography

The natural resources of each block are unique and changeable microclimate (microclimate), so

The coffee and flavor of different estates are also different and varied.