Guatemala-Candelaria Candelaria Manor Coffee Bean roasting advice and Cup score

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Guatemala-Finca Candelaria Manor

Coffee is the most important economic income in Guatemala. About 125,000 people are engaged in the production of coffee. The largest export products account for 40% of the total export income. Coffee beans are grown in almost all regions of the country. Coffee grows in the cloud belt at high altitude. The climate conditions such as the big temperature difference between morning and night make the coffee not grow too fast. (because the coffee grows too fast will make the coffee softer and more insipid), coupled with the rich volcanic soil of Rain Water, the coffee growing conditions are the best in Central American countries. Unlike the coffee beans produced in other Central American countries, the flavor of coffee beans produced in Central America is relatively clean and refreshing. Guatemalan coffee has more changes because of different elevations, with the capital Antigua and Vivette Nanguo Gaotai in the northwest as the two major producing areas. These two major producing areas almost fill the world's impression of Guatemalan coffee. Antigua coffee has a better richness and subtle smoky taste, while Vivette Nan Fruit Highland is characterized by delicate citrus acid.

Most of the high-quality coffee comes from small, small-yield exquisite estates and farms certified and mentored by the International Association of Coffee organizations. Coffee farmers will not be eliminated only by pragmatic hard work to produce high-quality coffee beans, otherwise low quality large-scale planting and low purchase prices will gradually become coffee tenants exploited by traders, which will not be good Guatemalan coffee. Finca Candelaria Manor is located in the high mountains of the Alotenango region of Guatemala at an altitude of 5500 to 6000 feet above sea level. Coffee is artificially harvested fully ripe coffee cherries, and then selected and classified to ensure that each coffee bean is a good product. Candraria beans are small and the same size because of their high altitude and growing in the shade of tall trees, almost without defective beans and defective beans. The weight loss ratio of roasted to light roasted (city) coffee beans is 12%, and the proportion of empty shell beans to bad beans is 2.5%.

Guatemala Finca Candelaria Manor beans, because of the high altitude, slow growth rate, small coffee particles, dark green and high density, shallow roasting has more complete and complex fruit acid.

Light roasting end (City): after brewing, the tropical fruit aroma of mango and pineapple is very abundant, the acidity of berries and plums is particularly strong on the palate, the sweetness of oranges is obvious, the Guatemalan tradition has a thick and complex taste, and the sweet aroma of sour-to-fruit in aftertaste flows between the breath. This is the traditional SHB alpine bean with complex strong fruit acidity and plenty of tropical fruit sweetness.

Bake an explosion in the end of 60 seconds (Full City-): has been very fond of Guatemala high mountain beans to do this baking degree, so that shallow baked fruit acid into scented tea-based coffee, the overall feeling of chamomile flower tea style, citrus acid is not irritating easy to let the rear oil ester sense to cover up, smooth and smooth will not have a coarse granular feeling, the aftertaste of chamomile nose is a good feeling.

The second explosion of re-baking (Full City): the aroma of hazelnut cocoa, the soft sweetness of honey brown sugar spreads slowly in the mouth, the fat of caramel milk reaches the smoothest state, and the traditional smoky flavor of Guatemalan coffee emerges in the finish.

Cup test date: 2010.06.23

Dry aroma: 9

Wet aroma: 7

Clean: 7

Brightness: 8

Palate: 9

Balance: 7

Complexity: 8

Sweetness: 8

Acid quality: 9

Yu Yun: 8

Cup test score: 80

Overall comment: Finca Candelaria Manor of Guatemala mountain beans is suitable for various roasting degrees of coffee beans, shallow roasting with complex and strong fruit acid, medium roasting emphasizes the aroma of flowers, re-roasting has the traditional smoky smell, the whole coffee bean is the most obvious.