Raw beans Wholesale Vivette Nango from Guatemala

Raw bean file

| 01 | introduction |

By Chris Kornman

San Pedro Necta is a city in the Vivette Nanguo region of Guatemala, sometimes referred to as Vivette Nanguo, abbreviated as HHT, which can be said to be one of the most famous coffee producing areas in Guatemala. The altitude of this area is high, because the temperature is lower, the harvest season is relatively late, but the coffee quality is better. The region borders the Chiapas region of Mexico and is more remote and inconvenient than other coffee-producing areas in Guatemala, such as Acatenango and Antigua.

The coffee comes from La Providencia Farm and is owned and managed by Maximiliano Palacios, the third-generation owner of the farm. At the heart of the La Providencia farm is a processing plant set on a high slope where the coffee fruit is placed in the water and transported down by gravity for peeling and further processing. When I got the beans, they were marked with Palhu, the initials of the farmer's last name and Vivette Nango, Pal+Hu.

Maxamiliano is a passionate man who is interested not only in his own coffee, but also in all the coffee beans in the region. He calls coffee "the blood of Vivetta Nango". We also felt his enthusiasm. The balanced acidity and supple sweetness of this coffee brighten our eyes.

02 | Analysis of raw beans

By Chris Kornman

This is a typical blend of American coffee beans, including bourbon, Kaddura, Kaduai, and New World. Bourbon is the source of many coffee varieties and was first discovered on Reunion Island. When it was brought to America, its characteristics also changed. The hybrid variety Kaddura, which was first successfully planted in Brazil, has a shorter tree body and strong resistance to wind and rain. Another variety is New World (Mundo Novo), which is a hybrid of bourbon and iron pickup. Finally, there is Kaduai, a hybrid of the New World variety and Kaddura. The tree is short and chubby, and the yield is extremely high after proper fertilization.

Although leaf rust has ravaged the entire Central American coffee producing area, none of these varieties contain any genes from the Robusta variety, which is now more common than the Timor variety. But that's why the coffee tastes better here, and we've seen the region recover from what it used to be.

The baristas of this batch are handled in accordance with European standards. Palhu has a high density of beans through a precise drying process. I believe that proper preservation can make this bean show a better flavor after baking.

03 | Baking analysis

By Jen Apodaca

It's fun to bake these beans from Guatemala. A total of two batches were baked, both of which were very delicious, demonstrating the quality of this coffee. By adjusting the firepower, the overall baking time of the first batch is one minute shorter than that of the second, while the dehydration time is slightly longer than that of the second. In this way, the time of Mena reaction and explosion is relatively short, making the fruit acid prominent. In the second batch of baking, I increased the baking time as a whole, but shortened the dehydration time and increased the firepower 32 seconds earlier, resulting in a longer Mena reaction and bursting time.

First batch of Roast one: apple apple, peach pear, papaya papaya, pear peach, caramel caramel

The second batch of Roast two: maple syrup maple syrup, floral flower scent, honeydew honey, vanilla vanilla

04 | Cooking analysis

By Chris Kornman

We use Bonavita Brewers to brew this Guatemalan. Brewing and cup testing are carried out at the same time. The people who took part in the test basically agreed and preferred the first batch of baked goods, that is, batch PR-644. The first batch of baking scored slightly higher, with sweet tangerine and light floral aromas, while the second batch highlighted the sweetness and mellow thickness of fudge.