Introduction to Pura Cepa Coffee by yeast fermentation in Fairview of Guatemala

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After two years of experiments, the first batch of experimental micro-batches were sold in the world, and the total output of many varieties was less than 2.5 tons. We selected Pura Cepa yeast fermentation microbatch SECCO MAMA this time. 82 yuan / KG ultra-low fresh taste promotion price, hope innovative processing, you can easily walk into every roaster and every cafe.

Still don't know what treatment PURA CEPA is?

PURA CEPA is a slang term used in coffee producing countries to describe fruit juices with very pure flavor, especially fresh fruits, which is similar to "pure juice" in English. This is an innovative project of Latorre&Dutch. By controlling the level of microorganisms, innovating the existing treatment skills of farmers of origin, and realizing the innovative treatment of raw coffee beans, it will be conducive to the sustainable development of the entire industry.

How exactly does PURA CEPA operate?

Coffee beans are usually treated in several steps-picking, peeling, fermentation, cleaning, drying, parchment removal, storage. After studying each step, Pura Cepa found that the lowest efficiency in coffee production is in the fermentation and drying process, any of which variables may have a significant impact on the final quality of coffee products.

Previously, we could not find any causal relationship because there were too many variables that led to the quality of each batch of coffee and affected the cup test score. In Pura Cepa, in order to get better coffee quality, the variables that will be controlled are: temperature, time, PH value and fungus yeast.

During the treatment of raw coffee beans by Pura Cepa, bacteria and yeast are controlled by inoculation (prophylactic injection) to achieve controlled fermentation. This enables us to identify and select specific beneficial yeast and strains to help with fermentation, monitor their activity, and ensure that counter-productive bacteria are eliminated from the treatment process.

The current progress made by PURA CEPA

It can increase the coffee cup test score by 4 points on average, and the highest one is 7 points.

The study found that different bacteria, yeasts and temperatures are needed in each microclimate.

You can start producing yeast and bacteria for fermentation on your own.

Begin to carry out more experiments and improvements in other coffee origin.

Ana Maria planted the coffee at Finca Vista Hermosa Manor, 1800 meters above sea level in Guatemala's scenic Vivetnam fruit region, whose name means "beautiful scenery". At the same time, Lindd and other teams completed this batch of PURA CEPA experiments in this beautiful manor.

When the cup is tested, it is found that this one takes a sweet and refreshing route, and the whole is like a smooth cup of fruit juice with fresh floral scent. The soft acidity of Sydney, sugar cane and lactic acid, combined with pleasant and non-greasy medium sweetness, medium mellow thickness, clean and fresh, full of juice from the first sip, juicy, juicy, juicy. The feeling of the whole coffee is like the fragrant grass of all things in spring.

Guatemala Coffee Manor: Fairview Farm Finca Vista Hermosa

Vivetta Nanguo is a very special area in the coffee producing area of Guatemala. Generally speaking, the most common area in Guatemala is volcanic soil, but this area belongs to calcareous soil, which makes Vivette Nanguo coffee vaguely reveal a mineral flavor; usually about 2000 meters of highland is very easy to frost at night, but the hot air from Mexico steadily enters Vivetta Nanguo, so that the high-altitude coffee garden here will not be affected by frost.

Vivette Nanguo is recognized as one of the most beautiful producing areas, but this year many local producers experienced drought during cherry ripening, resulting in a branch with semi-ripe cherries, which has begun to grow, but has not developed into a ripe red. Before the start of the main harvest period, there was a severe lack of rain for about 100 days, which dealt a severe blow to the growth of Vivette Nanguo coffee. For many farmers, the production of boutique coffee this year is 30% lower than last year.

Founded by the Martin family in 1957, Fairview Manor is now the third generation of family members running the farm, and the current owner is Edwin Martinez Sr. The farm is about 90 acres (36 hectares), with a wide range of elevations, ranging from 1300 meters to nearly 2000 meters. The terrain fluctuates greatly, and the unique microclimate also creates a delicate and changeable flavor in farm planting. Fairview Manor uses a high-tech drip irrigation system (Drip irrigation), which is the drip irrigation equipment for crops through the plumbing system. Drop it into the soil layer where the plant roots grow. In addition to saving water, it can also make each plant absorb water and grow evenly without being affected by topography, wind speed, wind direction, etc., which can not only improve crop quality, but also increase yield.

In terms of the environment, they are also very careful. Part of the land in the manor is not planted, maintaining its original forest appearance, and a large number of Inca trees (Inga), silver birch (Gravilea), native pines, cypresses and fruit trees are planted as shade trees for coffee; they also use their own sheep to provide natural fertilizer and food. The Fairview Manor's adherence and fine tradition over the past 50 years, that is, the combination of standard heaven, earth and people, is also the best benchmark for the sustainable management of Guatemalan coffee estates, and makes their coffee with the local characteristics of traditional Vivette Nan fruit.

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