Finca las Nubes Manor, winner of the first Coffee Competition in Guatemala

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Guatemala-Finca las Nubes Manor

Guatemala has always been a big producer of fine coffee beans in Central America, and the coffee beans produced by the volcanic terrain of Antigua in the capital (central) have obvious smoky taste and the coffee produced by the cloud belt of Vivette South Fruit Highland Valley in the northwest has delicate and high-quality fruit acid. it is the two main areas of Guatemalan coffee.

In the first coffee competition in Guatemala in 2001, Finca las Nubes won the first place (with a score of 96), while the coffee producing area of Yunwu Manor was located in the east. Yunwu Manor knew from the name of her farm that it was coffee beans from the cloud belt of Circle Valley. High altitude, large temperature difference between morning and evening, and primitive forest elephants are the natural landscapes and characteristics of the cloud and fog belt in the valley.

Yunwu Manor coffee imported by European bean merchants (M ercanta) adopts the traditional water treatment method. Compared with Antigua and Vivetna, the coffee beans are 15% larger, the color of coffee beans is olive green, the proportion of defective beans selected by hand is about 6%, 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 8%. Traditional Guatemalan coffee is very smooth, but the taste is surprisingly clean and smokeless.

Shallow roasting City (fragrance): Yunwu Manor coffee because the structure of coffee beans is not as solid as Kenya beans, the acidity is more meticulous and stable when roasted in medium and shallow. If the acidity and astringency of lemon peel of City roasted by Kenya beans is 10 points, the salbutyric acid of Yunwu manor coffee beans is 6 points. After grinding, there is the spicy smell of cinnamon, the aroma of licorice after cooking, and the fragrance of sweet-scented osmanthus in the upper jaw. Properly remove the astringency when steaming, and the process of caramelization should not be too hasty, so that the smooth taste can be perfectly presented, otherwise the acid can not rise to produce a multi-level change of astringency but disguise the sweetness of smooth esterification.

Re-roasting (general C): it is highly recommended that this baking degree is the most suitable baking point for Guatemalan coffee, with hazelnut sesame aroma, roasting can make the coffee caramel a little deeper, but do not have a bitter taste, the whole cup of coffee taste mellow and full of hazelnut sweet, she not only does not have the smoky flavor of traditional Guatemalan coffee, and the tail floats a light mint aroma.