A detailed introduction of the three Tianyi manors on the coffee map

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Finca la Providencia-Guatemala SHB (Manor of providence)

Finca La Providencia is located in the San Pedro Necta region of Huehuetenango province, Guatemala. La Providencia is a large farm covering an area of 64 hectares. The property is located in the Cuchumatanes Mountains, 1500 to 1900 meters above sea level. Thanks to the limestone soil of the region, La Providencia coffee has a mild and bright shape and soft acidity.

La Providencia mainly grows Caturra (35%) and Catuai (60%), as well as a small piece of Pacamara (5%). Coffee fruit is more environmentally friendly because of the Penagos pulping machine on the farm. Using a complete cleaning instead of removing the flesh, the fruit is rubbed. In this way, compared with the traditional washing method, only 5% of the water is used, which means that the output of waste water is greatly reduced.

Vivette Nango

Huehuetenango is a producing area of northern Guatemala near Mexico. Because of the non-volcanic limestone soil of the Cuchumatanes Mountains, the coffee produced in the Huehuetenango plateau is similar to the typical Guatemalan taste. The pH value of the soil in this area (pH4.5) is quite high, in part because of limestone. Small fruit coffee can grow in a variety of acidic soils ranging from acidic (pH4) to neutral (pH7). This is partly due to the solubility of nitrogen, one of the most important micronutrients in coffee, which is most soluble in soils with a pH of 4-8. Soil acidity determines the solubility of nutrients-they must be kept long enough to dissolve and pour the soil into the roots of the plant. It also affects the decomposition of minerals and rocks into elements that plants can use.

Huehuetenango producing area

Quality: washing SHB EP

Farm / processing plant: La Providencia

Varieties: Kaddura, Kaduai, Pakamara

Farmer: Anzpo SA

Venue: San Pedro Necta,Huehuetenango

Altitude: 1500-1900 m

Soil: limestone

Treatment: sun treatment

Farm area: 64 hectares

Basic information

Farm: Finca La Providencia (Manor of providence)

Varieties: bourbon, Kaddura

Processing: honey treatment

Altitude: 1100-1300 m above sea level

Owner: Fernando Alfaro&Jose Enrique Gutierrez

Origin: Takuba City

Region: Cordillera Apaneca and Illamatepec

Overall: notes on dried berries, cherries, beehives, vanilla and milk chocolate

Finca La Providencia 100% bourbon-El Salvador

Finca La Providencia is owned by Fernando Alfaro (Fernando Alfaro) and Jose Enrique Gutierrez (Jose Enrique Gutierrez), who run the farm under the name INVERFINCA,SA de CV. Both companies are fourth-generation coffee producers in El Salvador who have accumulated a wealth of experience and extensive knowledge of the idea of producing high-quality coffee seven years ago. Fernando and Jose's main goal is to achieve high-quality coffee production while increasing production.

The farm is located in the Canton Pan Panadadura,Ahuachapan department in Tacuba. La Providencia is 1100 to 1300 meters above sea level and covers an area of 70 hectares, adjacent to the biological corridor of Parque Nacional El Imposible National Park. The wildlife in this area is diverse and the air is fresh.

The farm works with the integrated farm management system to identify soil defects and meet the unique nutritional and structural needs of the soil, starting with soil analysis. During the harvest season, the farm employs an average of 30 to 50 people to complete key tasks such as coffee pruning, trench coat trimming, lime fertilizer, herbicide and foliar fertilizer application, and control of coffee leaf rust.

The farm grows red and yellow Kaddura and red bourbon. Only the strictest quality control criteria are used to harvest coffee. Beans are selected when fully ripe and then manually sorted before being sent to the mill to remove any damaged or ripe cherries.

La Providencia has its own wet mill equipment with two pulpers. The coffee has been processed with honey treatment (half-washed), dried in Parijuelas (lift bed) immediately after pulping and constantly flipped to ensure dryness and prevent excessive fermentation. Parijuelas is a wooden bed, like an African bed, with a raised mesh structure on the ground. After a few days of pre-drying in parijuelas, then finish the coffee in the clay courtyard. The drying time is about twelve days.

After drying, the coffee is transported on parchment to Beneficio El Carmen, where the Agricola San Augustin is ready to export coffee after 45 days of drying.

Finca La Divina Providencia is located in Nueva Segovia, Nova Govia District, northern Nicaragua. The owner of the estate is Missel Sosida Misael Sauceda. He and his brothers inherited their father's coffee farm, but none of the other brothers wanted to be coffee farmers. Misel bought the brothers' coffee farm and gradually expanded the size of the estate. At present, it covers an area of 17 acres, with coffee varieties such as Kaddura Caturra, Huang Kaduai Yellow Catuai and elephant bean Maragogype.

The original name of the manor was La Lima, Lima. After getting married, he went to church with his wife. Realizing God's blessing on them every day, he renamed the manor to Finca Divine Providencia. With the help of my enthusiasm for coffee and the use of new technology, we have carefully handled all aspects such as harvesting ripe cherries, proper fermentation and sun drying, so that the quality of Tianyi Manor coffee has been continuously improved, and has repeatedly won prizes in the Cup of Excellence Cup in Nicaragua. Up to 2017, he has won a total of seven wins in the Zhuoyue Cup, including one champion, one runner-up and the fourth.

Michelle owes to God's blessing that he can win many times in the Zhuoyue Cup: try his best to be the most careful in each link, and the rest will be left to God. The high-price auction of winning beans allows Misell to update the wet treatment plant and other post-processing equipment to ensure the continuous improvement of coffee quality! You can even buy another manor: Santa Maria de Guadalupe.

This batch of Tianyi Manor is treated with red Kaddura Red Caturra honey. The dry aromas of shallow baking are walnut, honey, brown sugar and slightly floral aromas, the wet aromas are sour and bright, citrus, red meat plums and cranberries and other fruits are sour and sweet, the grape juice is sweet with honey and a hint of apple peel, the apple juice at medium temperature is sweet with a walnut aftertaste, and some pineapples and red currants are sour and sweet. Medium and deep baked cocoa bitter sweetness with sweet caramel and nutty aromas, followed by some brandy and dry violets, wet chocolate, pine and fir with charming maple syrup, rich taste, sweet caramel, maple syrup and cocoa with a sweet finish of dried litchi, and some roasted sweet potato peel smoke. Very interesting taste!