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Guatemala Flower God | La Minita Manor in Antigua production area has rich flower and fruit aromas.

Published: 2025-08-21 Author: World Gafei

Last Updated: 2025/08/21, Guatemala Antigua La Flor del Cafe Guatemala Antigua Raminita soil: volcanic soil altitude: 1850m varieties: bourbon, Kaddura, Kaduai treatment: washing treatment 01, brief introduction of the production area Guatemala is located in the Central American isthmus, many volcanoes form high mountains and plateaus, producing high-quality high elevations in Central America.

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Guatemala Antigua

Guatemala Antigua Floral Coffee

（Guatemala La Minita La Folie）

Production area: Antigua volcanic area

Manor: La Minita

Export: La Minita Group's brand "Flower God"

Breed: Caturra, Catuai, Borbon

Bourbon, Kadulla, Kaduai

Elevation: 1200 to 1600 m

Grade: European washed hard beans (SHB)

Treatment method: Traditional washing treatment

Harvest: N/A

Certification: N/A

Flavor Features: Flower God has a very pleasant and elegant floral body flavor,

Soft acidity and chocolate-like finish, overall clean and bright taste.

Sweet and smooth, fruit acid layers, fruit and floral taste.

Treatment: Water washing treatment

01. Brief introduction of production area

Guatemala is located in the Central American Isthmus, where many volcanoes form mountains and plateaus, producing high-quality Central American high-altitude very hard coffee beans, ranking as the ninth largest producer of coffee beans in the world. Guatemala coffee producing areas are Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, Acatenango and other seven major producing areas. Guatemala, which has seven major coffee producing areas, produces Arabica coffee beans, which are located in the highland terrain under subtropical climate. The rainfall is abundant and stable, and the fertile volcanic ash soil makes all parts of Guatemala have natural environmental conditions very suitable for coffee cultivation.

Each region has a unique flavor, superior acidity and fruity smooth mouth, belongs to one of the world's top coffee, suitable for single drink. Antigua is located throughout the topographically mountainous region of Guatemala, dominated by the Madre Plateau, because of its natural conditions, Antigua is the most famous producing area in Guatemala.

Antigua, Antigua

Flower God is a brand bean owned by La minita. It is located in Antigua, Guatemala. It is a highland surrounded by active volcanoes. It is 1850 meters above sea level. It is the most award-winning and famous producing area in the country.

Antigua has little rainfall in summer, and occasionally frosts in winter because it is too cold. In fact, it is not suitable for the growth of coffee trees. Fortunately, Antigua is located in an active volcanic zone. After the volcanic light stones ejected from the volcano fall into the soil and cool down, these light stones have many fine pores and are very easy to retain moisture. In addition, a large number of shade trees are planted in the estate, so that coffee trees will not suffer from cold damage in winter. These factors overcome adverse conditions. In addition, there is a great temperature difference between day and night. Antigua creates a unique micro-climate, so that the coffee beans here have a light smoky flavor and strong fruit.

Laminita is famous for its excellent planting, processing technology and extremely strict quality control. They entrust Las Pastores, Antigua's largest local washing plant, to process raw beans according to such standards, and named the coffee beans Flower God. In addition to maintaining the original flavor of the producing area, the dry aroma has a strong floral and tea fragrance. After the entrance, the sour aroma of lime and berry fruit will turn into the ending rhyme of honey. Excellent cleanliness and rich layering are the characteristics of this Flower God.

Coffee growing at La Minita Estate

Laminita Manor does not use pesticides, and due to the geographical advantages of the manor formed by the climate and altitude, location conditions limit the number of pests, a few pests will not cause too much impact on coffee trees. At the end of the rainy season, the coffee fruit will ripen immediately, and the green fruit will start to turn red, but the coffee fruit ripens very slowly and unevenly, not as fast and consistent as the flowering, so the harvesting work must be handled more carefully, and only the fully ripe deep red fruit is harvested. The fruit of a tree can be harvested up to five times depending on its maturity. Soil tests are carried out twice a year to determine how to fertilize, and La Minita is careful to use products that increase yield, about three times a year.

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

Antigua producing area itself is the most famous producing area among the seven major producing areas of Guatemala, with high altitude, unique volcanic soil and shade cultivation, so Antigua coffee beans have a unique flavor of special producing areas.

02. Treatment method

1. Remove floating beans Pour coffee beans into a large tank, incomplete inferior beans will float to the water surface, ripe and full fruits will sink to the bottom, at this time, remove floating beans on the water surface, that is, complete the step of removing floating beans.

2. Remove pericarp and pulp. Remove pericarp and pulp of coffee fruit through pulp sifting machine. (Pectin, endocarp and silver peel will remain).

3. The fermentation step is intended to remove pectin by biological treatment. Put the coffee fruit treated by pulp screening machine into fermentation tank for 16~36 hours, and the fermentation bacteria will dissolve pectin.

4. After the fermentation and pectin removal, the coffee beans will be washed again because the fermentation bacteria and impurities will remain on the coffee beans. To clean, this step consumes a lot of water.

5. Drying and removing endocarp and silver peel Dry coffee fruit to reduce moisture content to 10~14%. Then, the remaining endocarp and silver skin are removed by using a hulling machine to complete the processing.

03. Raw bean analysis

[Guatemala Flower God Washing Method]

The varieties of Guatemala flower god are mainly bourbon, cadura and caduai. Bourbon and iron pica are juxtaposed as ancient coffee varieties with excellent quality. The bean appearance is smaller and more round than iron pica.

Kadura tastes sour with lemon or citrus, and is not as sweet as iron and bourbon, because the sweetness of kadura depends on the number and dosage of fertilizer applied by the grower. It has high productivity, but it must be continuously fertilized and pruned to maintain productivity, so the tree is short and branched. Although production capacity has increased, production is still limited due to the high cost of care due to the harvest period of 2 years.

04. Baking analysis

This coffee green bean body round, green with yellow, uniformity is better, moisture content is medium. The baking goal is medium baking, retaining the bright acidity on the one hand to show floral and fruity aromas on the other hand to enhance richness and balance.

In the first batch of baking, the lower bean temperature is relatively high, the temperature of the beans is 200 degrees, and the fire is relatively large. In the baking process, it was found that the altitude of this bean was higher and the bean quality was harder. In order to retain more acid aroma, the baking method of raising temperature and early explosion was adopted. The fire power was adjusted carefully before the beans entered the yellowing point, dehydration was completed and the first explosion was completed, so as to avoid the surface burn of the beans, and 1 minute and 50 seconds after the first explosion was selected to shorten the caramelization reaction time and retain more fragrance of flowers and fruits.

Baking machine Yangjia 600g semi-straight fire

The oven temperature was raised to 200 ° C and the oven was put into the oven. After the damper was opened for 3, 30s, the fire power was adjusted to 160 ° C. The damper remained unchanged. The temperature returned to 1 "36". The fire power was maintained. When the temperature was 4 '50 ", the bean table turned yellow. The smell of grass disappeared completely. The dehydration stage was entered. The fire power was reduced to 140 ° C. The damper was adjusted to 4.

4 '50"dehydration is completed, the fire is reduced to 140 degrees, 8 32" when the bean surface appears ugly beard wrinkles and black stripes, toast flavor obviously changed to coffee fragrance, can be defined as the prelude to a burst, this time to hear the sound of a burst point, to 8' 37 "to start a burst, reduce the fire to 80 degrees, fully open the damper 5 (adjust the fire to be very careful, not small to no burst sound), a burst after the development of 1 '50", 195.3 degrees under the pan.

This Guatemala flower god washed citrus acid is obvious, the juice is sour, rich in floral fragrance, pleasant sweetness, medium alcohol, slight caramel and smoky taste in the latter part, overall pure, mild, smooth texture, balanced and lively taste.