Guatemala-introduction to the sweet but uncomplicated unique flavor of Isabel Manor

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Guatemala-Isabel Manor Rainforest Alliance (RFA) United States Department of Agriculture (USDA) certification

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.

Isabel Manor (Isabel Manor) was founded in 1899 is a famous century-old manor in Guatemala, located in the mountains 3800 feet southeast of Antigua, Guatemala. In 2004, Isabel Manor was infected with common pathological changes of coffee trees so that the manor decided to grow coffee in a natural and primitive way. Coffee is a fully ripe coffee cherry harvested manually. Then select the classification to ensure that each coffee bean is a good product, most of the coffee is sold to Europe and Asia, after a period of hard work and efforts, the coffee beans harvested in 2007-08 were first certified by the Rainforest Alliance.

Isabel Manor has the same size of raw beans, almost no defective beans, empty shell beans and bad beans, the shape of beans is full semicircle similar to Hawaii Kona beans, about 1 inch bigger than normal Guatemalan coffee, and the weight loss ratio of roasted to light roasted (city) coffee beans is 13%. Isabel Manor is characterized by a smooth and vanilla aroma, which is slightly different from the slightly smoky smell of Antigua in Guatemala.

Light baked City (fragrance): tropical fruit aromas of apple and pineapple are abundant. Vanilla Ice Cream's sweetness is obvious on the palate, with a rare clear and clean taste of Guatemalan coffee, with mint freshness in the finish. Isabel Manor beans are roasted with clean, layered tropical fruit aromas and smooth taste, which highlights the difference from other Guatemalan coffees.

Medium baking (general B): like Isabel Manor beans to do this baking degree, so that the middle baking begins to produce a heavy ester feeling to change the shallow baked fruit acid into a floral coffee, the overall feeling will have the style of chamomile herbal tea. instead of stimulating citrus acid is masked by the oil ester feeling produced in the rear, and the acid is slowly rendered from the rear layer by layer when it is picked up and left in the aftertaste. It is a good feeling to have the fragrance of chamomile flowers on the nose.

Heavy roasting (general C): the aroma of hazelnut cocoa, the warm, soft sweetness of maltose honey spreads slowly in the mouth, when the caramelized oil is in the smoothest balance. A little of the smoky taste of Guatemala Antigua coffee emerges in the finish, but it is masked by the fragrance of flowers and the sweetness of brown sugar.

This is the most agreeable and acceptable baking degree of Isabel Manor beans, sweet but not complex is the key to her success.