Flavor characteristics of Vivetna Fruit Coffee in the Story of Finca El Milagro Miracle Manor in Guatemala

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

As a world-renowned coffee producing country, the coffee produced can have such a high quality due to the inherent advantages. Of course, the acquired artificial planting is also very important, without one-sided can achieve the world-famous boutique coffee. Qianjie believes that the quality of Guatemalan coffee is inseparable from the hard-working coffee farmers, and those world-famous manors have paid a lot of painstaking efforts.

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, and many outstanding cup winning estates are concentrated here, such as the COE champion Injerto manor, which can be said to be the birthplace of the champion.

There are eight main producing areas in Guatemala, but the most special one is Vivette Nanguo. Unlike the volcanic soil weathered by volcanic ash or lava flows in Antigua, Atilan, St. Marcos and other producing areas, Vivette South Fruit is mainly calcareous soil, which is rare in coffee producing areas all over the world. It is also worth mentioning that the highest altitude coffee garden in the region can be as high as 2000 meters, which is more difficult to cross 1800 meters than the Central American high-altitude coffee garden because it is prone to frost.

Over the years, Huehuetenango has been a well-known and popular coffee producing area in Guatemala. Coffee grows at an altitude of more than 1500 meters. Coffee generally has high mellowness and rich acid performance. Because Vivette Nan fruit producing area is remote, most coffee farmers are small-scale farmers. The elevations of the high mountains in the producing areas are all between 1400 and 1800m, so the temperature difference between day and night has created the unique growth conditions and rich micro-climate environment of coffee in this area. in addition, clean and adequate rivers are also found in the mountains to supply farmers with water for washing treatment.

[miracle Villa]

The founder of the estate, Benjamin "Mincho" Villatoro, who specializes in producing special and delicate coffee in 1970, founded Finca Miralvalle Wonder Villa in the mountains of tiny South Fruit. The manor covers an area of 30 hectares, 1500 to 1900 meters above sea level, with an annual rainfall of 1800 mm, mixed with bourbon-class Kaddura varieties.

Founder Benjamin died in 2013, and the current landowner, Jorge Villatoro, inherited the legacy of Benjamin and continued to strive for the flavor and quality of boutique coffee. Since 2014, Miracle Villa has won the "superiority" of the Micro Plateau Coffee Competition for three consecutive years, which proves that Miracle Villa Coffee is the best representative of the flavor of Mini South Fruit. At the same time, Marvel Manor has been listed in Cup of Excellence (C.O.E) of Guatemala for four consecutive years.

In 2016, C.O.E ranked 10th in Guatemala.

01 | planting history

Planting altitude

The coffee of Guatemala grows on the cloud belt at high altitude. The climatic conditions such as the large temperature difference between morning and evening make the coffee not grow too fast (because the coffee grows too fast will make the coffee softer and lighter). Coupled with the fertile volcanic soil, the cultivation conditions of Guatemalan coffee are the most ideal in Central American countries, and unlike the coffee beans produced in other Central American countries, the flavor is relatively clean and refreshing. There are more changes in the style of Guatemalan coffee due to different elevations. Antigua, the capital, and Vivette Nanguo Gaotai in the northwest are the two major producing areas, which are full of people's impression of Guatemalan coffee. Antigua coffee has a better richness and subtle smoky taste, while Vivetna fruit highland is characterized by delicate citrus acid.

Vivette Nanguo Highland, a place name with temperament, is located in the northwest of Guatemala. the soil of the highland is fertile and rainfall is abundant, and the cloud belt generated by the unique valley terrain of the high platform is the best coffee growing environment given by God. Therefore, Vivette South Fruit Highland is famous for producing high-quality coffee. Most of the winning beans in the Guatemalan coffee competition come from Vivette South Fruit Highland, which has a very good evaluation in the international community.

Planting variety

Coffee has saved Guatemala's economy in the past century. It is estimated that there are about 120000 producers, accounting for 40% of agricultural exports. As many as 20 of 22 provinces are engaged in coffee cultivation. Almost all areas have coffee beans, 98% are shaded by trees, and are almost monopolized by Arabica beans. The main varieties are bourbon, Tibika, Kaddura, Kaduai, Patch and Pakamara.

02 | processing method

[washing treatment] remove pectin → from pulp

The steps are as follows:

1. After the coffee farmers harvest the fruits, they put them into the storage tank to remove sundries and unripe beans.

2. Put the coffee fruit into the peeling machine to remove the pulp and peel to get the peeled raw beans.

3. Put the peeled raw beans into the fermentation tank and decompose the residual pectin in the inner pericarp to get the residual pectin raw beans.

4. put the raw beans with residual pectin into the washing pool, remove the pectin, and get the raw beans with endocarp.

5. put the raw beans with endocarp in the sun field or dryer for sun drying.

6. Finally, the endocarp of dried raw beans can be removed by peeling machine.

03 | Analysis of raw beans

[Guatemala Miracle Villa Green Vina]

Varieties: bourbon, Kaduai, Kaddura, with great sweetness, balance and complex flavor, as well as remarkable characteristics of nuts and dark chocolate.

04 | Baking analysis

This coffee has medium granules, medium density and high water content. The goal of baking is about medium baking. This Guatemalan uses medium baking to reduce the intensity of sour taste, improve texture and balance, and make the overall performance sweeter, more chocolate and more fruity.

In the first batch of baking, the lower bean temperature is relatively high, the bean temperature is 200 degrees, and the firepower is also relatively high. In the baking process, it was found that the moisture content of the bean was high, so the baking technique of gradually lowering the fire, climbing steadily and prolonging the dehydration time was adopted to adjust the firepower when the bean entered the yellowing point, the dehydration was finished and the precursor of an explosion was completed to avoid burns on the bean surface and slightly prolong the explosion time to increase the caramelization reaction time and improve the texture and balance of the flavor.

Roaster Yangjia 600g semi-direct fire

Enter the pot at 200 degrees Celsius, adjust the firepower to 160 degrees after opening the throttle for 30 seconds, keep the throttle unchanged, the temperature return point is 1: 37 ", keep the firepower, at 5: 30" the bean surface turns yellow, the smell of grass disappears completely, enter the dehydration stage, the firepower is reduced to 140 degrees, and the throttle is adjusted to 4.

The 8th '005th' was dehydrated just after it was dehydrated, and when the firepower dropped to 100BQ 9: 45, ugly wrinkles and black markings appeared on the bean surface, and the smell of toasted bread obviously changed to coffee, which can be defined as a prelude to an explosion. At this time, listen carefully to the sound of the explosion point. "start the explosion at 9: 55", turn the firepower down to 70, and the throttle is fully open 5 (the firepower should be very careful, not so small that there is no burst sound), and develop 2: 10 "after one explosion." Put it in the pot at 194.5 degrees.

This Guatemalan Miracle Villa coffee bean texture is more balanced, sour and sweet obvious and soft, with rich chocolate, nutty flavor, obvious tea taste, slightly smoky in the back, soft acidity, high plugging and high cleanliness.

V60 filter cup, 15g powder, water temperature 92 degrees, BG grinding 6L, ratio of water to powder 1:15

40 grams of water is steamed for 30s

Section: water injection to 130g water cut off, slow water injection to 225g

That is, 30-130-225g