2017 Hot Coffee beans in Guatemala-Cabernet Coffee grown at La Bertha Manor in the Vivi Plateau of Guatemala

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2017 the bourbon species of La Bertha Manor in the Vera Plateau, Guatemala. Guatemala Heuheu Finca La Bolsa

Acquired by Hohvidas in 1956 (Dr. Jorge Vides Molina), Rabessa Manor is up the hill path along the alpine river by the town of La Libertad, not far from the famous Incht Manor, and you can even visit the two estates.

At present, the estate is run by Mar í an Elena Vides. To tell you the truth, the reason why we have tested Rabosa's beans for more than five years is that the scale of the estate is not small (about 80 hectares of coffee), and the annual output is more than 50 different batches (with a wide distribution of quality grades), even though she won the runner-up in the Zhuoyue Cup as far back as 2002. But [good quality] is often lack of opportunities for the team, cup testing for many years, always less attractive features, so that we do not dare to place an order.

2017, because the rainy season came late, some of the slow harvest batches had a unique flavor, unlike Labersha's characteristics, but contributed to our purchasing motivation. because they all adopted code blind testing, cup test scores were revealed and batches were selected, after the list was announced, the name Rabosa appeared impressively, and this batch caused us to discuss and decide to retest. Finally, after 5 years of long test (cup testing her sample every year) Rabosa 2017 lot 162 became the exclusive batch.

Here are the happy harvesters of Rabessa Manor:

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Country: Guatemala

Producing area: Heuheutenange of Wei Wei plateau

District: La Libertad

Planting: bourbon and Kaddura (Bourbon, Caturra)

Manor area: 80 hectares of coffee

Landowner: Maria Vader (Mar í an Elena Vides de Ovalle y Condue ñ as)

Altitude: 1600 m

Mark: directly related to lot 162 (Direct trade lot 162)

Harvest time: June 2017

Treatment method: washing method, natural solarization in the back stage

Appearance: green, od/350g

This batch of varieties: Bourbon

Grade: SHB (lot 162)

Test the taste of the cup: start the pot in the middle of an explosion, the baking degree is M0, and the baking time is 11 minutes.

Dry aroma: citrus, flower, honey and drupe, berry

Wet aroma: citrus, honey, chocolate aromas

Sipping flavors: clean, citrus and berry, slightly floral, honey and brown sugar, nut chocolate, sweet and lingering finish with citrus juice.