Introduction to the flavor of Finca Santa Paula Santa Paula Farm in Koban Rain Forest, Guatemala

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Finca Santa Paula Santa Paula Farm in Koban, Guatemala

Coffee has helped Guatemala's economy in the past century. It is estimated that there are about 120000 coffee producers, accounting for 40% of agricultural exports. As many as 20 of 22 provinces are engaged in coffee cultivation. Almost all areas grow coffee beans, 98% are shaded by trees, and are almost monopolized by Arabica beans. The main sub-varieties are Bourbon, Tipica, Caturra, Catuai, Pache and Pacamara. Guatemala's high altitude and 300 different microclimates, coupled with stable rainfall and fertile soil rich in minerals, are ideal for coffee cultivation in Central America. Since the early 1990s, Anacafe has taken the lead according to the characteristics of coffee, growth climate, soil quality and altitude. Eight different producing areas for producing alpine hard beans (SHB) are: Arcatel Nango Valley (the Acatenango valley), Antigua (Antigua), Attilan (Atitlan), Koban Rain Forest (Coban), Farrakhan Nice Plain (the Fraijanes plateau), Vivienne Nango (Huehuetenango), New Oriental (Nuevo Oriente), San Marcos volcanic area (San Marcos). The main harvest season is from December to March of the following year. Relatively high-altitude producing areas such as Vivette Nan fruit can be shipped as long as the harvest is completed and processed, usually during the period from April to July.

Located on a hill about 1375 meters above sea level near the town of San Pedro Carchaa in the Copan region, Finca Santa Paula Santa Paula Farm, which has been producing good coffee for a century since the early 1990s, has been producing good coffee for a century. The main varieties are Caturra, Catua í and Catimor, all of which grow in the shade to ensure long-term stable ripening of coffee cherries, with an annual production of about 750bags.

Property Characteristics: farm characteristics

Farm Farm name: Finca Santa Paula Santa Paula Farm

Farmer Farm owner: Oscar Schaps, Christian Schaps and Rony Asensio

City City: San Pedro Carcha

Region production area: Alto Verapaz, Coban class

Country country: Guatemala

Altitude altitude: 1375 m

Coffee Characteristics: coffee characteristics

Variety variety: Caturra Kaddura Catimor Catuai Kaduai

Processing System treatment method: Fully Washed washing method

Appearance appearance: .17-18 mesh

Total pounds of Pounds: 750bags

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: almonds, cheese, strawberries, apples, jasmine, sweet potato, vanilla, chocolate, sugar, hazelnut

Sour: grape, plum, plum, malic acid, tartaric acid, citrus, sour coarse particles feel heavy, bright acidity

The complexity of complex is similar to that of other: tropical fruit flavor, uniform overall cup flavor, creamy smoothness in the middle, soft and harmonious sweetness and acidity of aftertaste fruit.

Overall style attributes: high acidity, sweet fruit, thick texture

Cup test date: 2012.03.18

Dry aroma: 8

Wet aroma: 9

Clean: 9

Brightness: 9

Taste: 8

Balance: 8

Complexity: 8

Sweetness: 9

Acid quality: 9

Yu Yun: 9

Cup test score: 86

Overall comment: Koban beans are the Guatemalan coffee that we have been looking for, because the acidity of the fruit is bright and there is no smoky taste, although the end will cause a coarse grainy feeling, the aftertaste is in harmony with the acidity.