Taste characteristics of New Oriente in New Oriental Coffee producing area of Guatemala

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[Guatemala New Oriental New Oriente Coffee producing area]

❤ Guatemala Coffee producing area New Oriental (New Oriente) is the younger coffee producing area in the country, with a tropical climate, Rain Water is abundant, and the weather is similar to that of the Koban rainforest. Because the producing area is located in the dormant volcanic zone, the soil contains a lot of metamorphic rocks and minerals, and the soil quality is very different from other areas with frequent volcanic activity in Guatemala. The producing area is rich in ecology and a wide variety of animals and plants. The coffee planted has a good mellow thickness and aroma, excellent sense of balance, and outstanding sweetness.

In the early New Oriental region of ❤, it was common for buyers to buy fresh coffee berries from farmers, resell them to larger middlemen, mix them with other batches to form a large quantity of coffee that could not be traced back to its source, and finally sell it around the world under the name New Oriental. In view of this, local farmers want to change this situation and work with international raw bean traders to produce high-quality and traceable raw coffee beans, trying to break this vicious circle, as is the case with this batch of KINCH AHAU coffee.

[basic Information]

Country: Guatemala, Guatemala

Producing area: new Oriental New Oriente

Manor: KINCH AHAU Sun God

Height: 1350-1650 m

Variety: bourbon, Kaddura, Bourbon, Caturra, Catuai)

Treatment: washing

Grade: SHB

[introduction to KINCH AHAU Manor of New Oriental]

✅ KINCH AHAU Mayan means "Helios", and whenever the sun rises in the east, it represents endless hope and expectation; KINCH AHAU also has the idea of oriental heaven, so the high quality coffee beans produced in New Oriente, New Oriental District of Guatemala are called New Oriental Helios Coffee.

✅ KINCH AHAU is located in the southeastern part of Guatemala, the new eastern region of New Oriente, on the border between El Salvador and Honduras, at an altitude of 1350-1650 meters, located in a dormant volcanic zone. The soil formed by metamorphic rocks is mixed with pre-volcanic minerals to balance the local soil composition, creating a delicate and fragrant taste of coffee. In addition, KINCH AHAU Helios coffee grows in sunny, rainy mountain areas with sufficient water resources for irrigation. During post-processing, the hot sun dries the coffee.

The process is fast and efficient, fully locking in the beautiful coffee flavor. Therefore, KINCH AHAU Helios coffee tastes very pure and sweet.

[recommended baking]:

The Guatemalan coffee bean has moderate water content, does not need excessive dehydration (5 minutes), enters the bean at 186 degrees, and changes from medium heat to low heat. The throttle does not need to be too big in the process. 1 burst the beans at the end (about 11 minutes 25 seconds / flavor development time 2 minutes / 14.4% weightlessness), special nutty aroma, accompanied by sweet fruit flavor, sweet and smooth, worthy of repeated aftertaste. The bean is suitable for novice practice, veteran innovative baking beans, high CP value of good coffee.

[cup test]:

Temperate fruit tone, peach, honey sweetness, thick nutty taste, clean and smooth taste, chocolate whirlwind.

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