Guatemala Vivitenango| La Libertad La& Libertad SHB Cadou

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Guatemala Vivette Nanguo | La Libertad Lalipotad Cooperative SHB Kaddura, Kaduai flavor?

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 secondary varieties are Bourbon, Tipica, Caturra, Catua í, Pache and Pacamara.

Let's learn more about Guatemala. High altitude and 300 different microclimates, coupled with stable rainfall and mineral-rich fertile soil, contribute to coffee cultivation and are ideal among Central American countries. Since the early 1990s, S.H.B é has taken the lead in dividing eight different producing areas for producing alpine hard beans (Anacafe) according to the characteristics of coffee, growth climate, soil quality and altitude. They are: Alcatel Nango Valley (the Acatenango valley), Antigua (Antigua), Attilan (Atitl á n), Coban Rain Forest (Coban á n), Farrakhan Nice Plain (the Fraijanes plateau), Vivette Nango (Huehuetenango), New Oriental (Nuevo Oriente), San Marcos volcanic area (San Marcos). The main harvest season is from December to March of the following year, and higher altitude producing areas such as Vivette Nanguo can be harvested until April, as long as the harvest is completed. It will be shipped as soon as it is handled, usually during the period from April to July.

Vivette Nanguo is a major coffee town in the northwest. Since ancient times, Antigua and Antigua are two important producing areas in Guatemala. Vivette Nanguo is world-famous for its meticulous citrus acid and special chrysanthemum tea flavor. Vivette Nanguo is rich in landforms, including mountains, hills and volcanic slopes. Coffee grows on volcanic slopes above 1900 meters above sea level, with annual rainfall of about 4000 mm and average temperature of 25 degrees.

The Guatemala slow growth campaign aims to support small-scale producers to preserve traditional crop varieties. The farms under the conservation movement must be small-scale producers and must be above 1500 metres above sea level. There are currently four core cooperatives, including the two different communities of Lalipotad La Libertad and Todos Santos Todos Santos, with approximately 150 small growers.

The slow growth movement, according to the literal meaning, knows that this is in the hope that coffee will slowly grow and fully absorb all kinds of nutrients, so as to improve its quality and traceability, which is the same as Taiwan's agricultural production resume. they are all small-scale peasant projects in which farmers commit themselves to being responsible.

Property Characteristics: farm characteristics

Name of Farm Farm: La Libertad Larry Potad Cooperative

Region producing area: Huehuetenango Vivette Nanguo

Country country: Guatemala

Altitude altitude: 1900 m

Coffee Characteristics: coffee characteristics

Variety varieties: Caturra, Catuai Kadura Kaduai

Processing System treatment: Fully Washed and dried on patio is washed and dried on the scaffolding

Grade level: SHB

Total pounds of Pounds: 2250 pounds

Appearance size: 17-18 Screen mesh

Top Jury Descriptions judge's comment: the baking degree measured by the cup for 60 seconds at the beginning of the first explosion (Cinnamon)

Aroma aroma / flavor flavor: hazelnut, caramel, cinnamon, milk chocolate, raisins, honey

Acid: lemon, lime, rough acid, not soft and meticulous

Complex complexity and other other: lemon black tea aroma, a variety of sweet cherry, apple, peach presentation, smooth taste, lingering nectar so that we all like

Overall style attribute: sweet, smooth taste, sweet and sour crisp

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.