What is the quality of Bourbon, Kaddura and Kaduai in Marguerite Coffee Manor, Guatemala?

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The Antigua Valley has long been the most famous coffee producing area in Guatemala, and the microclimate of the Antigua Valley is known all over the world for providing excellent conditions for growing coffee. The road to fame in this producing area began with excellent coffee, which was discovered by some Japanese coffee traders decades ago.

The combination of rich volcanic soil, low humidity, sufficient sunlight and strong temperature difference between day and night have created the personality of coffee in Antigua. The valley consists of three volcanoes: Agua, Acatenango and Fuego. Every once in a while, the Fuego volcano adds fresh and rich ash to the environment. These volcanic ash are rich in minerals and also provide soil growth conditions to help retain moisture to resist the dry climate of Antigua.

Like all coffee grown in Guatemala, Antigua coffee grows in the shade of trees, which not only protect coffee from cold nights from December to January, but also create an ecological corridor for wildlife in this subtropical region.

Climate: the climate in this area is mild, with an average annual temperature of 22 °C. The Antigua Valley is surrounded by mountains and volcanoes to protect it from the north wind.

Height: located at 1500 meters above sea level, producing very hard beans (SHB) quality coffee.

Soil: volcanic soil mixed with fresh volcanic ash, very rich in minerals and nutrients, is an ideal element for the growth of coffee. This area and valley used to be a lake, so the sediment left behind makes the land fertile and strongly characteristic, affecting the unique quality of coffee.

Planting: most coffee is grown in Arabica bourbon and is grown in the shade of Gravilea trees. Coffee is carefully picked and selected artificially when it is ripe, and then transported to the La Esperanza water washing plant on the outskirts of Antigua.

Coffee treatment: the coffee is carefully treated in the washing field and the coffee beans are separated by a peeling machine. The final pulp is then removed by fermentation and then washed with clean water. The coffee is 75% sun-dried. Carefully dry according to customer requirements and ensure that each bag has a consistent quality, as is the case with every harvest.

Season: the flowering season begins in late April or early May, and the harvest period is from December to March. Such high-quality raw coffee beans are usually available in mid-January.

Introduction to Coffee

Manor: Margaret Coffee

Producing area: Antigua volcano producing area

Planting altitude: 1500-1700m

Treatment method: washing treatment method

Varieties: bourbon, Kaddura, Kaduai

Eye count size:

Water content:

Annual rainfall: 800-1200mm

Soil: volcanic soil and pumice

Flavor: small freshness of citrus lemon tea, floral, orange, integrated berries and walnuts, caramel sweet, Jinxuan tea and milk chocolate tail