Guatemala Vivette Nango | Yassapakari Cooperative (Smithsonian friendly Bird) is certified

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Guatemala Vivette Nango Yasapakari Cooperative (Smithsonian friendly Bird) certified organic bean bourbon, Cadura flavor?

Coffee has helped Guatemala's economy in the past century. It is estimated that there are about 120000 coffee producers, accounting for 40% of agricultural exports. As many as 20 of 22 provinces are engaged in coffee cultivation. Almost all areas grow coffee beans, 98% are shaded by trees, and are almost monopolized by Arabica beans. The main sub-varieties are Bourbon, Tipica, Caturra, Catua í, Pache and Pacamara. Guatemala's high altitude and 300 different microclimates, coupled with stable rainfall and fertile soil rich in minerals, are ideal for coffee cultivation in Central America.

Since the early 1990s, Anacaf é has taken the lead according to the characteristics of coffee, growth climate, soil quality and altitude. Eight different producing areas for producing alpine hard beans (SHB) are: Ekat Nango Valley (the Acatenango valley), Antigua (Antigua), Attila (Atitl á n), Coban Rain Forest (Coban á n), Farrakhan Nice Plain (the Fraijanes plateau), Vivetta Nango (Huehuetenango), New Oriental (Nuevo Oriente) and San Marcos volcanic area (San Marcos). The main harvest season is from December to March of the following year. Relatively high-altitude producing areas such as Vivette South fruit can be in April, as long as the harvest is completed, it will be shipped.

Asociaci ó n Barillense de Agricultores (ASOBAGRI) Yasapakari Cooperative is located in the mountain city 200km north of the coffee city of Vivette Nanguo in northwestern Guatemala, surrounded by green forest conservation. There are 711 coffee farmers and 352 independent farmers who have passed organic certification. Most of their members still communicate in traditional Mayan language. The mission of Yasapakari Cooperative is to strengthen the green production of small farmers in the region. And maintain traditional organic and shade production, invest the proceeds in dry squares and warehouses to support their own health care and education programs.

Name of Farm Farm: Asociaci ó n Barillense de Agricultores Yasapakari Cooperative

City City: Huehuetenan Vivette Nanguo

Country countries: Guatemala Guatemala

Altitude altitude: 1650-1850 m

Certification certification: Fair Trade certification ORIGIN organic, Smithsonian Bird Friendly Smithsonian friendly bird

Coffee Characteristics: coffee characteristics

Variety variety: Bourbon Caturra bourbon Kadura

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

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: Violet, raspberry, black tea, peach, jasmine, red vegetable sweet, grass sweet

Sour: grapefruit acid, citric acid, green orange

Complex complexity and other other: acid value is complex and solid, astringency will not be stuck, medium and re-baked sweet enough purity, smooth good coffee

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.