Guatemala-Vivette South Fruit Alpine Bean Baking suggestion and Flavor description

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Guatemala-Vivetnam fruit mountain bean

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.

The introduction of Vivette South fruit Gaoshan beans, coffee beans grasp the whole quality of coffee beans are solid, using traditional water treatment coffee beans color olive green manual screening defective beans of about 6%, roasted to light roasted (city) coffee beans weight loss ratio of 16%, shell beans and bad beans accounted for 8%.

Shallow roasting City (fragrance): Vivetna fruit high mountain bean structure than Central American coffee, in the shallow roasted more delicate and changeable acidity, fresh and conspicuous mango pineapple fruit scented tea, meticulous and layered citric acid, jasmine tea aroma whirling in the upper jaw, when the coffee such as sliced lemon scented tea. The sour and sweet of the fruit are well balanced at this time, with slow and unirritating acid gushing out at the front of the tongue but then bringing out a series of sweetness.

Medium baking (general B): this baking degree has the best jasmine tea aroma and taste of Vivetna fruit and mountain beans, a little sweet and sour, sweet and sour, and the softness of sliding down the throat makes people feel comfortable and not Kaka. The acid of the orange seems to be lifted from the starting point to slowly render layer after layer behind, leaving the nose with the aroma of raisins is a good feeling. At this time, the coffee beans produced by Vivetta Nango are meticulous, elastic and vaguely full of mysterious characteristics.

Heavy roasting (general C): unlike the coffee produced in Antigua with a delicate smoky taste and a hint of cocoa chocolate powder, the sweet and smooth mouth of maltose has always been characteristic of Vivette Nanguo Coffee with a rich syrup taste and a hint of mint in the finish. This kind of baking degree round smooth mouth is the most acceptable to the public.