How do you drink Miscart Coffee at Miracle Villa in Guatemala? Introduction to Miracle Villa Information

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Guatemala Coffee Manor introduction: [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

Guatemalan coffee grows in the cloud belt at high altitude, and the climate 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, Guatemalan coffee growing conditions are the best 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.

Guatemalan coffee brewing parameters:

V60 filter cup, 15g powder, water temperature 92 degrees, BG grinding 4m, water powder ratio close to 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

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