Flavor characteristics of Starbucks Guatemalan coffee beans Antigua coffee manor coffee beans

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

Producing area: Antigua

Producer: Bella Camona Manor

Treatment: traditional washing scaffolding in the sun

Grade: SHB

Altitude: 1500-1650 m

Variety: Kaddura, bourbon

Introduction of origin:

The Antigua Valley in Guatemala is surrounded by Agua, Fuego and and Acatenango volcanoes. Carmona Manor is planted on the southern slope of the Agua volcano and is geologically a well-drained and fertile volcanic soil. Annual rainfall 1800mm to 2300mm, hot during the day and cool and dry at night, large temperature difference between day and night, has an ideal micro-climate environment for the production of fine coffee. The estate is planted with bourbon and Kaddura coffee, which grows in the shade of Gravilea trees, allowing the plants to receive the right amount of sunlight.

The Zelaya family, the owner of the estate, has been famous for producing high-quality Guatemalan coffee for four centuries. Bella Carmona is its brand and has received many awards since it won the first prize at the Guatemala National Expo in 1935. The most important commitment of the Zelaya family is to maintain good coffee quality. Quality control begins with the selection of cultivated varieties and continuous and rigorous supervision during the processing of raw beans to ensure that only the best products can be exported.

The Zelaya family is very concerned about the development of ecological sustainability, and the coffee production process is carried out in an ecosystem that is sustainable and environmentally friendly. Not only does all coffee have shade, but also special emphasis is placed on the development of environmentally friendly washing treatment plants; the waste water used in the washing process will be led into the sedimentation tank, making the waste in the treatment process rotten and used as fertilizer. Pick ripe red coffee cherries and transport them to a washing station or treatment plant. The coffee fruit is peeled off, fermented in a washing tank, washed and sent to a scaffolding bed to dry in daylight. When the moisture content of the raw bean with shell is reduced to an appropriate proportion, it is carefully bagged and sent to the warehouse to continue aging, until it reaches the best balance point of flavor, it will be shelled and ready for export. The shelling plant is located inside the manor to fully monitor the whole process and ensure the best quality. With the combination of volcanic soil, balanced rainfall and sunlight, and traditional agricultural methods, the coffee produced has rich flavor, thick texture, clean acidity and a good sense of balance.

Flavor introduction: temperate fruit, apple fragrance, nuts, cream, caramel sweet lemon, sweet and round.