Lake Parr, Vicki Nango Manor, Guatemala, Guatemala, is rich in fruit.

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Country: Guatemala

Grade: SHB

Producing area: Vivette south fruit producing area

Manor: Finca La Providencia PALHU Manor

Variety: Bourbon bourbon, Caturra Kaddura, Mundo Novo New World

Altitude: average 1550 m

Grade: European water washed extremely hard beans SHB

Harvest time: October to February of the following year

Treatment: washing

Manor: Tianyi Manor, Lake Parr.

Flavor: fruit flavor, nut, stone fruit flavor, orange peel

In 1750, Father Jesuit introduced coffee trees to Guatemala (Guatemala)

The coffee industry here was developed by German colonists at the end of the 19th century.

Most small-scale producers are descended from the Mayan.

Today, most of the coffee industry's production takes place in the south of the country.

The slopes of SierraMadre volcano provide ideal conditions for growing high-quality coffee beans.

Finca La Providenci, Manor of providence, Guatemala

Cymbal

Guatemala Vivette South Fruit producing area introduction:

San Pedro Necta is a city in the Vivette Nanguo region of Guatemala, sometimes referred to as Vivette Nanguo, abbreviated as HHT, which can be said to be one of the most famous coffee producing areas in Guatemala. The altitude of this area is high, because the temperature is lower, the harvest season is relatively late, but the coffee quality is better. The region borders the Chiapas region of Mexico and is more remote and inconvenient than other coffee-producing areas in Guatemala, such as Acatenango and Antigua.

Guatemala is located in the Central American isthmus, many volcanoes in the formation of mountains and plateaus, Central America high altitude very hard coffee beans, for the world's ninth largest coffee producer. The country can be divided into eight major coffee producing areas-Antigua, Arcatel Nanguo, Attilan, St. Marcos, New Oriental, Koban, Farahannis and Vivette Nan Fruit, which is located in the north. Its peculiarity lies in sandy calcareous soil, while volcanic soil is common in Guatemala. Perhaps because of this, Vivette Nango Coffee has a fruity nutty aroma and obvious hierarchical changes, but also vaguely reveals a mineral flavor.

Vivette Nanguo is one of the excellent boutique coffee producing areas in Central and South America, mainly due to its unique geographical environment, fertile soil, abundant Rain Water, high-altitude mountain areas (2000 meters), steep slopes and special valley topography, the natural resources of each block are unique and changeable micro-climate (microclimate), so the coffee and flavor of different estates are different.

Guatemalan coffee is highly respected for its rich taste and cup test results. The country has many unique planting areas. Most of the coffee produced at high altitude is washed, with good acidity and complexity. Among them, the coffee beans of Antigua and Huehuetenango are of better quality. Vivette Nan fruit comes from the northern highlands, and its unique fruit flavor will never be confused with other coffees. Medium-baked Vivette Nan fruit with a hint of caramel, mild and sweet.

This is a typical blend of American coffee beans, including bourbon, Kaddura, Kaduai, and New World. Bourbon is the source of many coffee varieties and was first discovered on Reunion Island. When it was brought to America, its characteristics also changed. The hybrid variety Kaddura, which was first successfully planted in Brazil, has a shorter tree body and strong resistance to wind and rain. Another variety is New World (Mundo Novo), which is a hybrid of bourbon and iron pickup. Finally, there is Kaduai, a hybrid of the New World variety and Kaddura. The tree is short and chubby, and the yield is extremely high after proper fertilization.

Although leaf rust has ravaged the entire Central American coffee producing area, none of these varieties contain any genes from the Robusta variety, which is now more common than the Timor variety. But that's why the coffee tastes better here, and we've seen the region recover from what it used to be.

The first taste is not as shocking as that of Kenya, but as the temperature drops, it has a slight fragrance of lemon peel to make the taste more delicate, its classification is divided into seven grades according to altitude, and the taste is more mellow for those from the highlands (SHB / 1300 meters above). Located in the mountains of the Vivette Nan Fruit region in northwestern Guatemala, PALHU Manor is located in the Vivette Nan Fruit region famous for producing high-quality boutique coffee, which is the peak of Central America, coupled with volcanic soil, and is the winner of COE competitions in Guatemala's coffee industry.

It's fun to bake these beans from Guatemala. A total of two batches were baked, both of which were very delicious, demonstrating the quality of this coffee. By adjusting the firepower, the overall baking time of the first batch is one minute shorter than that of the second, while the dehydration time is slightly longer than that of the second. In this way, the time of Mena reaction and explosion is relatively short, making the fruit acid prominent. In the second batch of baking, I increased the baking time as a whole, but shortened the dehydration time and increased the firepower 32 seconds earlier, resulting in a longer Mena reaction and bursting time.

We use Bonavita Brewers to brew this Guatemalan. Brewing and cup testing are carried out at the same time. The people who took part in the test basically agreed and preferred the first batch of baked goods, that is, batch PR-644. The first batch of baking scored slightly higher, with sweet tangerine and light floral aromas, while the second batch highlighted the sweetness and mellow thickness of fudge.

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