Description of the flavor of coffee from La Tisa Manor in Guatemala and introduction to the manor
La Tisa Manor, Guatemala
Country: Guatemala
Grade: SHB
Production area: Fraijanes,Guatemala City
Altitude: 1675 m
Harvest time: October to February of the following year
Treatment: washing
Variety: bourbon, Kaddura
Processing plant: Ladisha Manor
Flavor: black tea, flower scent, rich caramel feeling
The Fraijanes producing area is surrounded by the capital, Guatemala City, with high altitude, abundant rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region, but occasionally affects human safety and infrastructure.
Unique geographical conditions of the Farahan Plateau-volcanic soil, high altitude, humid and rainy climate, active volcanic activity. The Pacaya volcano in the region is the most active of the three still erupting volcanoes in Guatemala, leaving the Farahan Plateau often shrouded in a thin layer of dust and providing plenty of minerals for the soil of the Farahan Plateau. The dry period of coffee beans is the sunny season on the Farahan Plateau. Although it is often cloudy and foggy in the early morning, it will dissipate quickly, ensuring sun conditions in the area. Coffee cultivation at La Tisha Manor on the Farahan Plateau began in 1920. The estate is planted with bourbon species, Kaddura, Pacamara, etc., with a variety of varieties. Of the 205acres (4046.8 square meters per acre) of the farm, 173acres are used to grow coffee. Another 32 acres of native forest is home to a variety of local wild species. There are several natural springs on the farm that provide adequate and high-quality irrigation for coffee plantations during the dry season, and they are also the power source for coffee processing plants (water for water treatment).
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