The characteristics of coffee beans in the coffee producing area of Vivette Nanguo, Guatemala

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Introduction:

Located in the isthmus of Central America, Guatemala City is the ninth largest producer of coffee beans in the world with high mountains and plateaus formed by many volcanoes.

There are mainly eight coffee producing areas, of which the northernmost Huehuetenango is a well-known and popular coffee producing area. The famous Incht Manor is also in this area and has won many C.O.E championships.

Huehuetenango is located along the the Slerra Cuchumatanes Mountains, which has the highest peak in Central America up to 4000 meters, the soil is not volcanic soil but sandy calcareous soil, the average annual temperature is 20-24 degrees, the soil is fertile, Rain Water is abundant, there is a dry hot wind from Mexico, the mountains are free of frost, and the steep slopes and special valley topography, the natural resources of each region are unique and changeable microclimate (microclimate).

As the Huehuetenango producing area is remote, most coffee farmers are small-scale farmers. In order to maintain the stability of product flavor and quality, we adopt the method of mixed harvest and concentrate the coffee collected by some high-quality coffee farmers.

[drink coffee with the baker]

On the first day, the steaming time is 30sec, with obvious citrus aroma (partial willow orange), drupe aroma (slightly almond flavor), bright sour taste, dry fruit flavor and supple taste. Because it tastes so good, I can't wait to cool it.

On the second day, the steaming time was 30sec, the water temperature was slightly higher (93 °C, usually about 90 °C), the aromas of citrus and orange were still significant, slightly drupe (no obvious almond flavor), the taste of sour was bright, mellow, full-bodied, soft on the palate, and the finish was sweet, with toffee on the label (but I think it was brown sugar XD).

On the third day, the steaming time is 30sec, jasmine, citrus (orange), nutty (walnut), and a little toasted smoke. The taste of citrus fruit is obvious, the acidity is bright, it is very mellow, the taste is a little sticky, the finish is sweet, there is really toffee sugar and bitter sweet dark chocolate.

[notes] hand punching tools: stainless steel environmental protection filter, thin mouth hand punching pot, the ratio of coffee powder to water is 10g 120ml.

Guatemala Vivette South Fruit producing area Tianyi Manor Parr Lake Coffee beans

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