Valmar Valma Manor in Guatemala sunburns the flavor and taste of Kaddura? Guatemala Koban

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Valmar Valma Manor in Guatemala sunburns the flavor and taste of Kaddura? What are the flavor characteristics of the koban producing area in Koban, Guatemala?

From the HueHuetenango producing area of Minutenango, Guatemala, it is located in the northwest of Guatemala, with fertile soil and abundant rainfall in the highlands, and more importantly, the unique valley-shaped cloud zone climate is more suitable for coffee growth. The Varma Manor in Guatemala comes from the Koban Rain Forest, which is located in Alta Verapaz province, 220km from Guatemala City, which is famous for its unspoiled natural environment and unique microclimate. The treatment method is to collect the semi-fermentation method and then dry it in the sun.

Valmar Manor is located in San Cristobal, Alta Verapaz Province, with handsome green mountains and the fragrance of Linmi flowers, close to Koban to produce very hard beans. Valmar Manor was awarded to the grandfather of the current owner by the President of Guatemala and has been a diversified variety of coffee since 1875. Valmar Manor retains the original natural forest, uses coffee residue to make organic fertilizer by hand, and finally uses Guardiola's dryer for coffee beans through drying, sun exposure and apparent temperature.

Valmar Manor is located in a perfect area with steep mountains and verdant rain forests. Located in the upper half of Alta Verapaz, very close to Coban, where very hard bean coffee is produced. When Valmar Manor was awarded by the President of Guatemala to the great-grandfather of the current owner, it has been a family business since it became a coffee plantation in 1875. The Coffee Manor has 187ha of coffee plantations with a variety of varieties (Bourbon, Caturra, Catuai, Pache).

The manor is very focused on environmental responsibility in the process of coffee growth. they retain the original natural forest, and another 100 hectares are reforested to plant pine and cypress trees, a move that helps conserve the natural water sources of the manor and inhabit all kinds of animals, such as deer, birds, and squirrels. On the other hand, they also use broken coffee residue for organic composting. Coffee quality is also a very important consideration. They take good care of every aspect of the production process, from seed selection to the last step of storage. Coffee is picked by hand.

Although the general impression and concept is that the cleanliness and flavor level of coffee treated by semi-fermentation method is between washing method and solarization method. But what is special about Valmar is that she is as clean as washed coffee and has a hierarchical flavor comparable to that of sun-treated beans.

The variety of this coffee is Kaddura, which is very adaptable and can be harvested easily without shading trees. You can read it in teacher Han's New Edition of Coffee. In fact, Kaddura's wind reviews were not as good as Huang Bobang in the past, but with the progress of planting technology, without taking price as a yardstick, Alice himself believes that the flavor will not be lost to Huang bourbon, and it has its own style.

Production area: section class

Soil: volcanic soil

Certification: third place in COE

Altitude: 1200 Murray 1500m

Annual rainfall: 3000mm

Average temperature: 18 degrees

Drying method: sun drying

Treatment: washing

Variety: Kaddura

Tasting flavor: flavor description:

Cream, honey, chocolate, vanilla, grapefruit, long-lasting sweetness and delicate taste. The fruity aroma can be easily detected when brewing, and the sweetness is a distinctive feature of the Varma Manor Valmar bean.

On the mouth, you can feel the sweet and sour taste of blackcurrant citrus on the tongue, followed by the taste and aroma of vanilla apple and orange blossom, while this fruit-like sweet and sour taste softens as the temperature lowers. Finally, the smooth drupe and caramel sweet remain in the throat.

The excellent sweetness is a distinctive feature of this bean in Valma Manor Valmar. This is a high-quality coffee with both fruit and nut rhymes.

Cooking in front of the street:

V60 filter cup, 15g powder, water temperature 90 degrees, grinding 3, water powder ratio close to 1:15

Steaming in 30 grams of water for 30 seconds

Section: inject water until 110ml is cut off, wait for the water level to drop to 1pm 3 and then slowly inject water until 225ml stops.

That's 30-110-85.

Other suggestions for trickling extraction:

Normal pressure, recommended grinding degree of 3.5-4 / water temperature 90 °C

Philharmonic pressure, recommended 2.5 grinding degree, water temperature 90 °C

Hand punch: 3.5 degree of grinding, water temperature 91 °C

3.5 Grinding-90 degrees water temperature

This is a very suitable for hand-brewed coffee, the water temperature of about 85 degrees, happens to be able to explain her temperature, as long as leisurely circle injection of water can enjoy her delicacy.

The colorful aroma of tropical fruit can be easily detected when brewing, and the excellent sweetness is a distinctive feature of Valmar.

After the entrance, the sweetness of cantaloupe can be felt on the tongue, and the juicy fresh peach penetrates into the throat, leaving the sour feeling of apples, which softens as the temperature drops, and finally fills the nose with the smell of peanuts and oatmeal. It is a coffee with both fruit and nut rhymes.