What's so unique about the coffee handled by the Guatemala-Nahora Cooperative?

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Guatemala-Nahora Cooperative (nahaula) Coffee Bean Fair Trade Association (FT)

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 Nahora Cooperative (nahaula), founded in 1965, is located in the steep coastal mountains of the Pacific Ocean between 1200 and 1500 meters above sea level in southern Guatemala. Today, there are 126 coffee farmers divided into 10 communities. In 1994, they joined the Fair Trade Association and began to obtain certification in 2005. with the help of fair trade association funds and ensuring the purchase price of coffee, members began to improve their lives and began to produce diversified agricultural products. Not only bananas and honey certified with coffee beans are also the main sources of income for Nahora cooperatives. This is a very successful coffee cooperative, which not only improves the quality of life of its members, but also creates more and healthier natural environment and agricultural products.

The proportion of hand-screened defective beans is 4%, the weight loss ratio of roasted to city coffee beans is 13%, and the proportion of empty shell beans to bad beans is 6%. Although it is a traditional Guatemalan volcanic bean (volcanic rock terrain), it is different from the smoky taste of the previous batch of Volcanes manor beans. Nahaula is based on the sweetness of melons and fruits, which is surprisingly thin and clean with a little Yegashev washed beans.

Shallow baking City (fragrance): the Nahora Cooperative is alpine volcanic beans with smaller beans, dehydration should be complete and then explode with a faster heating curve, in order to get the most abundant and special lavender flowers and delicate and stable apple grape acid, the unexpected cleanliness and thinness of the taste is similar to the coffee from the Vivette south fruit platform in northern Guatemala, and the aftertaste of tropical fruit is obvious.

Medium baking (general B): after grinding the beans is the dry aroma of cinnamon, the weak red plum acid will rise after cooking, the taste is already rich in oil ester, and the sweet fruit of guava or banana is made into the best baking degree. The sweet fruit of Huigan slowly melts and disappears in the mouth.

Re-baking (general C): the aroma of chocolate cocoa, the soft and soft sweetness of maltose, the smoky taste of Guatemala floating on the surface of the coffee, when the oil esterification taste reaches the most symmetrical state, with a refreshing BlackBerry acid finish.

Guatemala is the most special coffee producer in Central America, unlike clean and bright Costa Rican coffee or mellow Salvadoran coffee, Guatemalan coffee is unique in its light roasted with special low-weight floral aroma and heavy roasted taste thick and complex, roasted to a slightly strong (Full-City+) full-bodied sweetness with dark chocolate is very suitable with Colombian coffee to make latte and cappuccino.