Guatemala-Avelina Manor details baking advice and flavor description

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Guatemala-Mayan Issia Cooperative (Maya Ixil) Avelina Manor

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.

Most of the high-quality coffee comes from small, small, exquisite estates and farms certified and mentored by the International Association of Coffee organizations. Coffee farmers will not be eliminated only by pragmatic efforts to produce high-quality coffee beans, otherwise low quality large-scale cultivation and low purchase prices will gradually become coffee tenants exploited by traders, which will not be good Guatemalan coffee.

The Mayan Isia Cooperative (Maya Ixil) is located in the tropical rain forest of western Guatemala. Coffee grows in the thick shade of tall trees. There are fertile soil and hot and cold clouds at high altitude. These are the natural conditions necessary for the production of high quality coffee. Today, 125 farms (households) have joined the cooperative and were certified by the Fair Trade Association (FT) in 1998. This means that cooperatives should not only increase the income of farmers, but also continue to protect and improve the natural planting environment.

Avelina Manor is one of the members, which is located on a high mountain at 7000 feet above sea level. Cooperative members first remove the peel and pulp of coffee beans at home and then concentrate on the fermentation process of removing coffee film at Alfarina Manor. The number of coffee tree species is bourbon and Kaddura, the proportion of defective beans is 3% by hand, the weight loss ratio of roasted to light roasted (city) coffee beans is 14%, and the proportion of empty shell beans to bad beans is 4%. It is the alpine hard beans of Guatemala (SHB) and Guatemala Antigua coffee beans with a different smoky taste, closer to the style of Vivette Nan fruit platform, the aroma is sweet and floral, with soft citrus fruit acidity and clean, smooth taste.

On the right is Isabel Manor, the coffee beans are larger and semicircular, and on the left is Afalina Manor Coffee, which is longer and longer.

Shallow baking City (fragrance): as the Avelina manor is a mountain of hard beans can be used to quickly heat up the way into a burst, can get the most acidity and aroma, in this baking degree of yellow citrus tropical fruit, bright and exciting citrus acid entrance will also rise (this feeling is particularly obvious), after the sweet fruit of papaya longan, the aftertaste of fresh and delicate raisins sweet. The bright acidity in the shallow roasting of Avelina manor beans is rare in other Guatemalan coffee.

Medium baking (general B): the most important thing for Alfarina coffee beans to do this baking degree is to make the overall feeling show the style of jasmine tea (similar to Yega Xuefei). The low-key and inadvertently low-key of the complex and exciting citric acid after rubbing over time is masked by the esterification feeling produced in the rear, the taste is smooth and not too complex, and the sweetness of jam honey slowly spreads out in the afterrhyme. It is a good feeling to have the fragrance of jasmine tea at the end.

Heavy baking (general C): the aroma of hazelnut chocolate, refined, light, moist and soft sugarcane sweetness slowly spreads back, achieving the smoothest balance on the palate but not as full-bodied and smokeless as Guatemala Antigua coffee.

Try to roast Avelina beans more deeply, mainly because coffee grows in high-altitude forests with slow density, high hardness and strong chocolate aroma and complex taste, which can be paired with Colombian and Brazilian beans to become a standard and safe recipe.