Guatemala Fair Trade Certification F.T Coffee introduces Vivette Nanguo Maya Mayan Manor Story

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Guatemala-Vivitenango Maya

Fair Trading Association Certification (F.T.)

Production area: Huehuetenango

Category: SHB EP

Treatment method: Washed process

Altitude: 1500-1700M

Breed: Typia Boourbon Caturra Catuai

Cup Test Record:

There is a high degree of alcohol and fruit acid performance, slight wine aroma, obvious layer changes.

Coffee in Guatemala grows in the cloud belt at high altitude, and the climate conditions such as the large temperature difference between morning and evening make

Coffee doesn't grow too fast (because coffee grows too fast and makes it softer).

Guatemala coffee growing conditions are those of Central American countries

The most ideal, different from the rest of Central America, coffee beans produced in clean and refreshing flavor, Guatemala

Coffee styles vary more depending on the altitude of origin, with the capital Antigua and the northwest Vivienne

Nangguo Gaotai is two major producing areas, which account for the impression of Manchu people on Guatemala coffee, Anti.

Melon coffee has a good concentration and subtle smoky flavor, while Vivienne highlands fruit has fine citrus acid.

for obvious features.

Quality coffee comes mostly from small-scale, small-yield, fine plantations with IACO-certified counseling.

Only practical cultivation to produce high-quality coffee beans will not be eliminated, otherwise the quality

Poor, large-scale cultivation, cheap acquisition, will gradually become a coffee tenant exploited by traders, which will not

Good Guatemala coffee.

Maya Manor is located in the tropical rain forest of western Guatemala, where coffee grows in dense tall trees

Under the shade, there are fertile soil and high altitude cold and hot alternating cloud belt, these are the production of high-quality products

The natural conditions necessary for quality coffee, 125 farms (households) joined the cooperative today, adopted in 1998

Fair Trading Association (F.T.) certification, which means cooperatives not only raise farmers 'incomes but also

We must continue to protect and improve the natural planting environment.

Maya is a member of this, the estate is 7000 feet high in the mountains, and the cooperative members are at home.

The fermentation process of removing the peel and pulp of coffee beans and concentrating them on the estate to remove the coffee film.

The number of coffee tree species is Bourbon and Kadura, the proportion of defective beans selected by hand is 3%, and the baking is light baking.

Coffee beans weight loss ratio of 14%, empty beans and bad beans accounted for 4%, is Guatemala

Alpine hard beans (S.H.B) differ from Guatemala Antigua coffee beans in quality smoky flavor and are more

Approaching the Vivienne fruity plateau style, the floral aroma is sweet and fragrant, with soft citrus water

Fruit acids are clean and consistent with smooth taste.

Light Baked City: Because Maya is alpine, hard beans can be heated faster to get into a burst

, can get the most acid and aroma, in this baking degree has yellow citrus tropical fruit aroma, bright stimulation

Citric acid will also rise after the entrance (this feeling is particularly obvious), followed by papaya longan fruit sweet

The aftertaste has a refreshing and delicate raisin sweetness. Mayan light baking stimulates acid with bright spots and other melon fields

Mara coffee is rare.

Medium Roast (General B): Let the coffee beans do this roasting degree. The most important thing is to make the overall feeling appear jasmine.

Tea style (similar to Yegashev), complex stimulating citric acid, low profile over time

Mild inadvertently let the rear esterification feeling to cover up, taste so smooth not too complex, jam bee

The sweetness of honey spreads slowly in the aftertaste, leaving jasmine tea fragrance at the end is a good feeling.

Heavy Roast (Normal C): Hazelnut Chocolate aromas, light and soft sugar cane sweetness, slowly followed

Spread, the smoothest balance when roasted but not as intense as Guatemala Antigua coffee

No smoky smell.

Try Mayan beans for a deeper roast, mostly coffee grown in forests at high altitudes,

Slow growth speed, high density and hardness enough. At this time, the coffee is full of strong chocolate aroma and thick taste.

Heavily complex, it can be paired with Colombia and Brazilian beans as a standard safe recipe.