What is the taste of robusta coffee high quality Vizcaya coffee manor in Guatemala
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
Vizcaya Coffee Manor is located in the earliest production area of Guatemala and has been famous for its high quality coffee for two hundred years. Vizcaya Manor coffee grows along a ridge of 1300 to 1800 meters above sea level, with temperatures ranging from 21 to 27 degrees Celsius, affected by Pacific sea breeze and moisture, with a relative humidity of 7080 percent and rainfall of 4000 to 5000 millimeters, making it the highest rainfall of the eight coffee-producing areas in Guatemala. The ash provided by Santiaguito, a nearby active volcano, makes its soil more fertile. Due to climatic conditions and unexpected rainfall, most estates have their own washing plants, and then the coffee is half-dried in the yard and then dried at a low temperature.
Manor: Vescaya Manor
Producing area: San Marcos
Planting altitude: 1200-1400m
Treatment method: washing treatment method
Variety: Robusta (Robusta)
Water content: 12.2% (tested on Sep.29)
Year: 2015-2016
Flavor: cream flavor, rice fruit, baked tea, dark chocolate
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Guatemala Coffee Manor-introduction of Incht Nativo batches of sun and washed coffee beans
Professional baristas please follow the coffee workshop (Wechat official account cafe_style) Manor introduction Incht Manor is located in Vivette Nanguo, an amazing coffee producing area, with steep sharp-toothed peaks and narrow valleys, receiving warm wind from the neighboring Mexican lowland valleys, the hot air warms the hillside, allowing coffee to grow at such a high altitude
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An introduction to the bidding lot of Incht Manor, which can be called the most valuable Coffee Manor in Guatemala
For the exchange of professional baristas, please follow the Coffee Workshop (Wechat official account cafe_style) Manor History Incht Manor has been a pioneer of fine coffee in Central America. About 50 years ago, it was one of the first estates to focus on a single variety and vertically integrated production of high-quality coffee. These efforts give back to the sweet harvest of Incht (and Macadamia), and they
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