Introduction to the flavor, taste, story and grading of coffee beans from seven major producing areas in Guatemala

When it comes to Central American coffee, Qianjie believes that experienced coffee fans must have drunk Guatemalan coffee. Its coffee is full-bodied, rich in taste and has a tobacco flavor. The palate is soft and smooth, with a slightly charcoal-burning flavor in the mellow, like the sweetness of chocolate and the flavor of smoke. Because of this unique charcoal incense, Antigua coffee is also known as "cigarette coffee".

The coffee produced in Guatemala is one of the top coffees in the world, and Qianjie believes that it is of course inseparable from the advantage of high-altitude volcanic terrain, because the volcanic soil is extremely fertile and is generally about 1700 meters above sea level, and can grow extremely hard coffee beans. usually the harder the beans are, the more abundant they are.

According to Qianjie, coffee was really introduced into Guatemala in 1750, introduced by Father Jesuit, and the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. There are seven major coffee producing areas in Guatemala, and the flavor of coffee produced in each area is different, but to sum up, Guatemalan coffee shows a mild and mellow overall texture, elegant aroma, and special and pleasant acidity similar to fruit acid, becoming the aristocrat of coffee, among which Antigua Classic Coffee (Antigua Classic) is highly recommended by coffee fans around the world. Qianjie also introduced the Flower God coffee beans of Raminita Manor, with citrus, light flower fragrance and chocolate aftertaste.

Coffee in Guatemala is mainly treated with water washing and a small amount in the sun. Qianjie coffee is often asked by guests, what's the difference between washing and sunbathing, even coffee beans from the same manor in the same producing area are washed and sunburned separately. In fact, friends who often buy front street coffee rations and beans will find out.

Qianjie coffee rations beans mostly use water washing treatment, because the water washing treatment can present the basic flavor of a production area, and it is also the beginning of the understanding of the flavor of the production area. The rule of sun treatment is to add sweet aroma and fermented feeling to this basic flavor.

On the other hand, the Guatemalan tiny Nanguo coffee beans are known as the representatives of Guatemalan rations on the front street because of their unique sense of smoke.

Washing treatment process

1. Harvest. After ripe coffee fruit, first pick out impurities and inferior beans and screen floating beans, so far they are all the same as the sun method.

two。 Remove the flesh. The fresh fruit is sent to the pulp screening machine (pulping machine) to remove the peel and pulp, and the immature fruit will be screened at this stage because it is not easy to separate the pulp. After the pulp screening machine, all that is left is pectin, sheepskin and seeds.

3. Ferment and remove pectin. Transfer the peeled seeds with pectin into the fermentation tank. Although the name is water washing, it does not really wash away the pectin, but through the fermentation process, the pectin is removed by biodecomposition. The fermentation process is about 16-36 hours, during which the pectin must be stirred frequently to accelerate the separation of pectin from the seeds. Water washing fermentation produces acids such as citric acid, malic acid and acetic acid, which seep into raw beans, making the beans sour more sour than in the sun. After the fermentation is completed, it is really washed-- wash the beans again.

4. Dry. After washing, you also need to be insolated or machine-dried to reduce the water content to 12%. Washing method because the flesh has been removed, so in the drying process, do not have to worry about easy mildew like the sun method. Dried sheepskin raw beans, which are not as hard as the sun-cured peels with pulp, can be obtained by hulling.

There are eight major producing areas in Guatemala, and each producing area will affect its flavor because of its different distribution. Then Qianjie will tell you about these eight producing areas for coffee fans. Antigua (Antigua)

The old capital and ancient city, close to the capital, is the most famous of all coffee producing areas in Guatemala, of course, the corresponding price is expensive, so there are a lot of fake Antigua coffee beans. Of course, the highest price belongs to bourbon-grown coffee cherries grown in the volcanic soil with the most characteristics of Antigua. Of course, Qianjie will not let go of such distinctive coffee cherries. In the following Qianjie, we will also bring you a bean from Antigua.

Flavor: balanced between sweet and sour.

Altitude: 1500-1700m

Arkat Nango Valley (Acatenango Villey)

The eighth coffee producing area in Guatemala, according to Qianjie, was an early supply area for Antigua. It is next door to Antigua. The valley is majestic. The coffee producing area is planted along the volcanic valley, and the valley retains warm and humid air. Coupled with the temperature difference between day and night, it is very suitable for growing coffee cherries.

Flavor: good sweetness, delicate acidity, flavor and aroma are widely loved by coffee fans.

Altitude: 1300-2900m

Koban Rainforest (Rainforest Coban)

The rainfall in this area is very heavy, the climate is cool and cloudy all the year round, and the soil contains calcareous and clay. The treatment after harvest often affects the quality of coffee in this area, but as long as it is handled well, the flavor will be very full and charming.

Flavor: good on the palate, with notes of chocolate and tropical fruits.

Altitude: 1300-1500m

Mount San Marcos (Volcanic San Marco)

The level of coffee in this area is very fluctuating and the rainfall is abundant. As soon as it rains, the cherries will blossom densely, so it depends on luck to dry the coffee after harvest, which leads to the instability of coffee quality in this area.

Flavor: with obvious acidity and sweetness, properly handled coffee cherries will have a full and unique aroma.

Altitude: 1400-1800m

Lake Attilan (Traditional Atitlan)

The soil of Lake Attilan is very fertile. The highest coffee is produced at 1950 meters, and most of it extends from the slope to the edge of Lake Attilan, which is still 1500m above sea level. It is also the largest and most famous high-altitude lake in Guatemala.

Flavor: thick fragrance and sticky.

Altitude: 1500-1750m

Wei Wei Plateau (Highland Huehue)

This area is the highest average elevation in Guatemala and belongs to the volcano-producing area of Guatemala, but this area is rugged and remote from the capital, thanks to the dry hot wind from Mexico blowing here. it makes it possible to grow coffee cherries at 2000m on the Vivi Plateau.

Flavor: the acid is bright and delicate, with floral scent and changeable flavor.

Altitude: 1500-2000m

Farrakhan Nice Plain (Fraijanes Plateau)

This area belongs to the volcanic producing area, high altitude, the soil is rich in pumice, and can even be ignited. Its coffee flavor is balanced, but it has more unique aroma than Antigua. Qianjie believes that its coffee flavor is outstanding because of the soil characteristics and changing temperature and humidity in the area.

Flavor: it has a unique aroma, balanced flavor, mild acidity and strong taste.

Altitude: 1400-1800m

New Oriental (New Oriente)

The region is close to neighboring Honduras, the climate is similar to Koban, but some areas are hotter, the New East belongs to the volcanic region, but its flavor is very different from other volcanoes.

Flavor: the aroma is obvious, with chocolate and spice.

Altitude 1200-1700m

Next, Qianjie will introduce all the Guatemalan varieties and flavor characteristics of Qianjie to coffee fans.

Front Street Guatemala Antigua Flower God Coffee

Country: Guatemala

Producing area: Antigua

Altitude: 1200-1600m

Variety: bourbon, Kaddura, Kaduai

Treatment: washing treatment

Flavor: floral, fruity, soft acid

Huashen is a brand of beans owned by La minita, which is produced in Antigua, Guatemala.

According to Qianjie, Raminita is famous for its excellent planting, processing technology and extremely strict quality control. according to such standards, they entrust Las Pastores, the largest washing plant in Antigua, to handle raw beans and name the coffee beans Flower God, because this coffee not only retains the original flavor of the producing area, but also has a strong floral and tea flavor, and after the entrance there is the sour and raspberry flavor of lime, and then into the tail rhyme of honey. It is this excellent cleanliness and rich sense of hierarchy that has become its feature.

Raminita never uses pesticides, and because of the climate and altitude formed by the geographical advantages of the manor, the location limits the number of pests, and a small number of pests do not have much impact on coffee trees. At the end of the rainy season, the coffee fruit will soon ripen, and the green fruit will begin to turn red, but the coffee fruit ripens very slowly and unevenly, not as quickly and consistently as flowering, so the harvest must be handled more carefully. harvest only crimson fruits that are fully ripe.

On the other hand, the fruit of a tree will be harvested up to five times due to maturity. The manor conducts soil tests twice a year to determine how to fertilize, and La Minita manor is very careful when using products that increase yield, about three times a year.

In addition, the application of trace elements such as zinc, boron and copper can provide more nutrients for coffee trees and prevent diseases. Such scientific cultivation and management has created the excellent performance of Huashen coffee flavor and the reputation of the same quality for several years. In accordance with La Minita's famous gatekeeper procedures, strictly supervise the whole process of Huashen coffee from planting to packaging, these complicated procedures are to ensure that the Pastores processing plant provides the best quality, and strict control of the manor's standard operating procedures.

It is precisely such a strict standard that makes Huasheng coffee with such an excellent flavor.

Front Street Guatemala Vivette Nan Fruit Coffee

Country: Guatemala

Producing area: Vivette Nanguo

Altitude: 1500-2000m

Variety: bourbon, tin pickup, Kaduai

Treatment: washing treatment

Flavor: citrus berry nut tea

Vivette Nanguo is located in Guatemala's more famous coffee bean producing area, the region name is also the most intriguing. The name comes from Nahuatl, which means: the land of the ancients. The region has the highest non-volcanic mountains in Central America, making it suitable for coffee cultivation. And the area is also quite dependent on coffee exports, so it produces a lot of amazing coffee.

And this bean Qianjie believes that its flavor has a lively and bright sour taste, grapefruit sour flavor, berry and mellow thickness, can be called the top of Guatemalan coffee, is like fruit acid as the favorite of flavor lovers, sweet and sour feeling is good, sometimes there is a smell of lemon peel or citrus, so strong Amway to coffee fans who like sour coffee!

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