MAM Manor of Vit Nango, Guatemala details coffee flavor and taste description baking suggestions

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MAM Manor, Vit Nanguo, Guatemala

The coffee of Guatemala grows on the cloud belt at high altitude. The climatic conditions such as the large temperature difference between morning and evening make the coffee not grow too fast (because the coffee grows too fast will make the coffee softer and lighter). Coupled with the fertile volcanic soil, the cultivation conditions of Guatemalan coffee are the most ideal in Central American countries, and unlike the coffee beans produced in other Central American countries, the flavor is relatively clean and refreshing. There are more changes in the style of Guatemalan coffee due to different elevations. Antigua, the capital, and Vivette Nanguo Gaotai in the northwest are the two major producing areas, which are full of people's impression of Guatemalan coffee. Antigua coffee has a better richness and subtle smoky taste, while Vivetna fruit highland is characterized by delicate citrus acid.

Vivette Nanguo Highland, a place name with temperament, is located in the northwest of Guatemala. the soil of the highland is fertile and rainfall is abundant, and the cloud belt generated by the unique valley terrain of the high platform is the best coffee growing environment given by God. Therefore, Vivette South Fruit Highland is famous for producing high-quality coffee. Most of the winning beans in the Guatemalan coffee competition come from Vivette South Fruit Highland, which has a very good evaluation in the international community.

Vivette Nanguo MAM Manor beans Coffee beans are light green (pictured above) the previous batch of Vivette Nanguo Gaoshan beans are darker in color and olive green (pictured below)

The new batch of Vivette Nanguo MAM manor beans, the range of coffee estates is not in the forest reserve of 1300 to 1500 meters above sea level, the color of coffee beans is light green compared with the previous batch of alpine beans, the proportion of defective beans selected by hand is about 4%, the weight loss ratio of roasted to light roasted (city) coffee beans is 16%, and the proportion of empty shell beans to bad beans is 5%.

Shallow roasting City (fragrance): the structure of coffee beans produced by Vivette Nan Gaotai is stronger than that of Central American coffee. MAM manor beans are brighter and have layers of sour like grapefruit when they are roasted shallowly, and then turn sour into bergamot scented tea sweetly. The fruity aroma of yellow citrus is round and smooth, which is a typical Vivette South fruit coffee bean characteristic.

Medium roasting (general B): this baking degree is the best roasting degree of Vivette South Fruit MAM Manor beans, because of the vaguely sour and vaguely sour nature of Vivette South Fruit Coffee beans, the coffee has the aroma of raisins after grinding, the taste is soft and comfortable and will not be Kaka, a little sweet and sour is greater than sour, and the finish rhyme is the sweetness of fruit preserves.

Re-roasting (general C): coffee beans are finer and stronger than coffee produced by Antigua to get more nutty aromas, the aroma of chocolate powder is not irritating and mellow, and the sweet and smooth mouth of maltose is not thick. This baking degree is the most acceptable to coffee lovers.