Vicki Nanguo Black Angel Manor in Guatemala-enzyme slow drying treatment of Kaduai SHB

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Black Angel Manor is located in northern Guatemala, Democracy Municipality Vivette Nango Plateau, the northern end of Huehuetenango Highland near Mexico.

Founded in January 1965, Mr. Jorge, the owner of the manor, respects the gift of the land and devotes himself to the natural agricultural law, uses the shelled coffee shell for organic composting, feeds the eldest son of the water conservancy project on the farm, full of high concentration and high content of mineral volcanic lime, and uses the abundant water resources on the mountain to establish a rare alpine coffee farm irrigation system to create for the Black Angel Manor. The unique planting environment Jorge is concerned about this beautiful landscape, dedicating the forest area 1800 meters above sea level in the manor to the national park for environmental protection, and donating private land as forest roads.

Not only respect nature in coffee cultivation, but also donate funds to build churches for coffee farmers, create hope primary schools and solve learning problems in mountain areas, so that coffee farmers can have faith and enrich their hearts. The mature variety of Kaduai has a sugar sweetness Brix of more than 22 degrees under the strict harvest standards of skilled workers.

The berries will be exposed to the court within 24 hours, first with proper aerobic fermentation, dehydration and simple sun treatment, and then into a well-equipped treatment tank with clear water quality, which will be fermented for 24 hours to remove the peel, pulp and pectin and leave sheepskin shell beans. move to the sun court for slow drying. During this period, workers will strictly record daily temperature, humidity and other data, and manually turn them every two hours.

At present, the second generation of landowners majored in industrial engineering, so they are committed to using clean natural water resources to complete washing, fermenting coffee, and bringing the washed water back to the planting area for irrigation, making full use of water resources. The manor uses machines to dry and also partially uses the sun to complete the post-processing. The main purpose is to achieve higher quality of coffee through proper management.

On this mountain, the manor owner experimented with different varieties in different areas and divided them into different batches to continuously study the need to adjust fertilizer, water and treatment methods for different geographical microclimates.

Coffee features:

Zone: Huehuetenango

Country: Guatemala

Altitude: 1.675 m to 2000 m

Treatment: washing

Variety: Caturra

Taste: green tea whisky elderberry nectarine preserved green tea taste whisky fermented wine