Guatemala-Yunwu Manor beans taste and flavor features? What are the changes in the taste of different bakes?

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Guatemala-Yunwu Manor beans taste and flavor features? What are the changes in the taste of different bakes?

Guatemala has always been a big producer of fine coffee beans in Central America, and the coffee beans produced by the volcanic terrain of Antigua in the capital (central) have obvious smoke smell and the coffee produced by the cloud belt of Vivette South Fruit Highland Valley in the northwest has delicate and high-quality fruit acid. it is the two main regions of Guatemalan coffee.

In the first coffee competition in Guatemala in 2001, Finca las Nubes won the first place (with a score of 96), but the coffee producing area of Yunwu Manor was located in the east. Yunwu Manor knew from the name of her farm that it was coffee beans from the cloud belt of the Circle Valley. High altitude? There is a big temperature difference between morning and evening. The primitive forest elephant is the natural landscape and feature of the cloud and fog belt in the encircling valley.

Yunwu Manor coffee imported by European bean merchant (Mercanta) adopts traditional water treatment method. Compared with Antigua and Vivetna fruit, coffee beans are 15% larger, coffee beans are olive green, [Brog has pictures], manual screening of defective beans is about 6%, weight loss ratio of roasted to light roasted (city) coffee beans is 16%, empty shell beans and bad beans account for 8%, traditional Guatemalan coffee is very stable. The taste is surprisingly clean and has no smell of smoke.

Shallow roasting City (fragrance): Yunwu Manor coffee is not as sturdy in structure as Kenya beans, and its acidity is more delicate and stable when it is roasted in medium to shallow level. If the acidity and astringency of lemon peel of City roasted by Kenya beans is 10 points, the salicylic acid of Yunwu manor coffee beans is 6 points. After grinding, there is the spicy smell of cinnamon, the aroma of licorice after cooking, and the fragrance of sweet-scented osmanthus in the upper jaw. Properly remove the astringency when steaming, and the process of caramelization should not be too hasty, so that the smooth taste can be perfectly presented, otherwise the acid can not rise to produce a multi-level change of astringency but disguise the sweetness of smooth esterification.

Re-roasting (general C): it is highly recommended that this baking degree is the most suitable baking point for Guatemalan coffee, with hazelnut sesame aroma, roasting can make the coffee caramel a little deeper, but do not have a bitter taste, the whole cup of coffee taste mellow and full of hazelnut sweet, she not only does not have the smoke smell of traditional Guatemalan coffee, and the tail floats a light mint aroma.