Finca Santa Ana La Huerta, Guatemala
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Introduction of Lavita Manor
Rony Asencio, the owner of Lavita Manor, and his family have been growing coffee in Finca San- ta Ana La Huerta since 1990. Before that, Rony's family originally owned a coffee farm in the colonial Antigua region. When Rony was 15, his father died, and the reason why there was no one to run the farm was eventually sold, but Rony always believed that he would one day return to the embrace of coffee. When he began to take the first step to build his own coffee farm, the land price in Antigua was too high to afford, so he spent another two years looking for the perfect location. a place that provides high altitude, rainfall and nutritious soil to support the planting of high-quality coffee trees Finally bought the current Lavita Manor in the highlands of eastern Guatemala, high in the La Sminas Mountains. This lush, rainfall-rich region contains some of the largest cloud forests in Central America, and its central subregion was designated as a biological reserve in 1990. The diverse habitats in the area are estimated to contain 70 per cent of all bird and animal species found in Guatemala and Belize, including several endangered species. Rony took the advice of his father-in-law, Luis Pedro Zelaya (Luis Pedro Zelaya), a famous Antigua coffee grower, and decided to use Caturra, Bourbon and Catimor varieties to grow the farm. According to the most stringent farming methods, a lot of efforts and painstaking efforts have been put into the coffee farm, and a consistent approach has been adopted in the treatment of coffee. All coffees are selected manually and only ripe coffee fruits are picked. After the caffeine is peeled and fleshed, it will be fermented for 14-16 hours (the fermentation time depends on the temperature at that time), and fully washed, and then the coffee will be sent to the original square of the manor or the new high scaffolding for sun drying. The manor has a unique location, its rich soil and natural spring water flowing down from the Zhouwei mountains. It creates ideal conditions for the production of high quality Arabica boutique coffee.
[Lavita Manor. Kaddura, Vera Shatch. Washing treatment. Introduction to Finca Santa Ana La Huerta, Caturra & Villa Sarchi, Sierra de las Minas] Coffee
Manor: Lavita Manor Finca Santa Ana La Huerta
Producing area: Las Minas Mountains
Variety: 100% Kaddura (100% Caturra)
Number of eyes: (to be made up)
Water content: (to be made up)
Treatment method: washing treatment method
Soil: clayey soil
Shade tree: Inga
Annual rainfall: 1370-1820mm
Planting altitude: 1500 m
Flavor: vanilla cream Qifeng cake, wild berries, peaches, Sugar cane juice and wheat juice
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Introduction to the flavor of coffee EI05-04, legendary summer coffee of Eincht Manor, runner-up of COE in Guatemala in 2017
For the exchange of professional baristas, please follow the coffee workshop (Wechat official account cafe_style) Eincht Manor History Eincht Manor has been a pioneer of boutique coffee in Central America. About 50 years ago, it was one of the first estates to focus on a single variety and vertically integrated production of high-quality coffee. These efforts are given back to Eincht Manor (and Macadamia Manor).
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For the exchange of professional baristas, please follow the Coffee Workshop (Wechat official account cafe_style) Holy Lake Manor History introduction Saint Lake Manor is a family business that has been producing super premium coffee for more than 100 years. The estate is located in the famous center of the traditional Lake Attila region in the western highlands of Guatemala. Chacay is located in San Pedro, San Pedro Volcano and Atit.
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