Kaddura Coffee is washed at Vivette Nango Chateau in Guatemala, and the calcareous soil makes it special.

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Guatemala Huehuetenango Finca El Milagro SHB EP

Guatemala Vivette Nango Chateau Kaddura washed with water

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Baking: medium baked Medium Roast

Flavor: dark chocolate, citrus, grapefruit, honey lemonade, maltose.

Origin: Vivetna fruit of Central America and Guatemala

Producer: El Milagro of Qiguan Manor

Processing plant: the manor has its own processing plant

Variety: Kaddura Caturra

Treatment: washing

Flavor description:

The dry fragrance is the aroma of dark chocolate

Citrus tones with pomelo acidity and fresh aroma

The taste of honey lemonade in the middle

The final rhyme is accompanied by the smell of maltose and the overall texture is clean and clear.

Vivette Nango is located on the border between Guatemala and Mexico.

The towering mountains and pristine rainforest environment are the best places to grow coffee

Many excellent Cup winning estates are concentrated here.

For example, the COE champion Injerto Manor can be said to be the birthplace of the champion.

There are eight major producing areas in Guatemala, but the most special one is Vivette Nanguo.

Different from Antigua, Attilan,

Volcanic soil formed by weathering of volcanic ash or lava flows in areas such as San Marcos.

Vivienne fruit is dominated by calcareous soil.

And this is rare in coffee producing areas all over the world.

It is also worth mentioning that the highest coffee garden in the area can be as high as 2000 meters.

It is better than the Sino-American high-altitude coffee garden because it is prone to frost

It is almost difficult to cross 1800 meters and stand out among them.

Over the years, in various producing areas of Guatemala,

Vivette Nanguo Huehuetenango has always been a well-known and popular coffee producing area.

Coffee grows at an altitude of more than 1500 meters.

Coffee generally has high mellowness and rich fruit acid performance.

As the Vivette south fruit producing area is remote, most coffee farmers are small-scale farmers.

The elevation of the high mountains in the producing area is between 1400 and 1800m, so the temperature difference between day and night is quite large.

It has created the unique growth conditions and rich micro-climate environment of coffee in this area.

In addition, the mountains are also full of clean and adequate river water to supply farmers as a source of water washing treatment.