What are the characteristics of Guatemalan coffee? Okana Manor in Guatemala introduces Guatemalan black honey

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Guatemala belongs to the Central American country, which is surrounded by the Pacific Ocean and the Atlantic Ocean respectively. Coupled with the fact that there are many mountains, rainforests and valleys within the country, the temperature and humidity vary greatly from day to night. Second, there are also many active and extinct volcanoes within the Guatemalan country, with an average eruption every two years or so. In the year of volcanic eruption, a large amount of volcanic ash is ejected from the volcano, affecting the surrounding local environment, such as the humidity of the air. The climate will also be affected, so it will lead to a decline in coffee production and quality. In the second and third year after the eruption, the organic matter in the volcanic ash will be converted into nutrients to nourish the coffee tree, making it rich in nutrition, which will lead to a sharp rise in the output of the coffee tree itself and the quality of the coffee beans, showing a peak state. So when we choose Guatemalan coffee beans, whether there is a volcanic eruption is a factor that can not be ignored.

Guatemala San Jose Ocana of Okana Manor, Guatemala

Founded by the Lazo family in 1910, it has been more than a hundred years. The initial management mode is forestry management, and it developed into a boutique coffee farm in 1920, providing its high quality coffee to the global boutique coffee market, which depends on the sufficient altitude of SAN JOSE OCANA, excellent clay soil and excellent and suitable variety selection.

In addition to the 85-hectare coffee-growing area, the manor has 90 hectares of land for forestry management and primeval forest protection. The farm also produces wood and oak charcoal, and the production patterns of all products revolve around sustainable development as the core of the concept and pass government approval and certification standards of the National Forestry Institute (INAB).

The manor uses highly technical tools to monitor plant health, plan shade tree planting and use native tree species to maintain ecological diversity, so as to reduce the environmental pressure on coffee plants. The ripening state of the picked fruit must be deep wine red or even close to fuchsia. The water for post-treatment comes from two nearby mountain springs. After peeling, nearly 80% of the waste water will be recycled, which will be used to feed cattle and use its manure as organic fertilizer for coffee plants. The fermentation treatment stage is also strictly controlled, and only a small amount of clean water is used in the last round of cleaning before being sent to the sun field, most of which is recycled water after treatment. In the stage of sun drying, the surface temperature is strictly controlled. when the sun intensity is too high, it will be covered with a layer of shade cloth to avoid damage.

Okana Manor independently bid for the batch of Moroccan black honey Finca San Jos é Oca ñ an Auction Lot Moroccan Black Honey

■ producing area: SAN JUAN SACATEPEQUEZ

■ altitude: 1905 Murray 1955 meters

■ treatment: honey treatment

■ level: SHB

■ variety: Arabica

■ flavor description: almonds, chocolate, citrus sweetness, good citric acid

Moroccan Black Honey is named after its dark brown sheep skin. When the coffee cherry has a sugar content of 26Brix or higher, peel it by machine and transport it directly to the sun-drying terrace in a wheelbarrow to avoid washing away the natural residual coffee pulp and pectin, and naturally ferment it during the sun. Also cover the special shade cloth at high temperature during the day to avoid damage, turn carefully every half hour for about 8 days, and then move to the greenhouse African scaffolding for slow drying. After several days of sun drying, all the well-preserved pectin layers are slowly absorbed, making the coffee sweet with almonds, chocolate, citrus and candy, while the acidity shows orange, lemon, bright citrus and a hint of green apple flavor. Until the water content of the coffee reaches 10.5%, it is then moved to the warehouse, which is located in the basement of a wooden building, and the storage temperature is controlled between 20 degrees Celsius and 21 degrees Celsius.

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