Introduction to the characteristics of Guatemalan Coffee beans

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Introduction to coffee at Polsa Manor in Guatemala on Qianjie

Guatemala is bordered by Mexico to the north and El Salvador and Honduras to the south. This country, which mainly grows and exports coffee, has fertile soil suitable for coffee trees, suitable climate, abundant water resources and high altitude planting height. Its territory also has many well-known producing areas, such as Antigua, Vivette Nanguo, Koban and so on. Vivette Nango and Antigua are best known to coffee lovers. Vivette Nan Fruit is located in the highlands of northwestern Guatemala, growing at an altitude of 1800-2100 meters. It is the highest coffee-producing area in the country and is famous for producing high-quality beans.

Coffee washing began in the mid-18th century. In the process of washing, the pulp of the coffee fruit should be removed first, then the residual mucous membrane on the inner pericarp should be removed by fermentation trough, and the beans should be washed and dried.

The washing method can remove impurities and defective beans through each step, so the appearance of raw beans is uniform and is generally considered to be of high quality. But the biggest disadvantage of washed coffee is that coffee beans are easy to get the stench of fermentation during fermentation. Beans will be stained with the smell of fermentation, most of which are due to the lack of management and maintenance of the fermentation tank. The microbes that soak the coffee beans with mucous membrane on the endocarp in the fermentation tank will cause the coffee beans to be stained with fermented flavor. In addition, the equipment cost of coffee washing method is high, and the washing steps are also quite laborious.

Huehuetenango

Guatemala Finca La Bolsa

Chateau Polsa, Guatemala

Producing area: Vivette Nanguo

Manor: Polsa Manor

Altitude: 1500 m

Variety: Pacamara

Treatment: washing

This polsa is amazing, sour and soft, with sour aromas of lemon, passion fruit and plums, with aromas of brown sugar, and the taste is constantly changing with the change of temperature.

END

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