Guatemala Maya Issia Cooperative Afarina Estate Coffee Introduction

Guardian Mayan Issia Cooperative Afalina Manor

The Mayan Issia Cooperative (Maya Ixil) is located in the tropical rain forest of western Guatemala. Coffee grows in the thick shade of tall trees. There are fertile soil and hot and cold clouds at high altitude. These are the natural conditions necessary for the production of high-quality coffee. Today, 125 farms (households) have joined the cooperative and were certified by the Fair Trade Association (FT) in 1998. This means that cooperatives should not only increase the income of farmers, but also continue to protect and improve the natural planting environment.

Avelina Manor is one of the members, which is located on a high mountain at 7000 feet above sea level. Cooperative members first remove the peel and pulp of coffee beans at home and then concentrate on the fermentation process of removing coffee film at Alfarina Manor. The number of coffee tree species is bourbon and Kaddura, the proportion of defective beans is 3% by hand, the weight loss ratio of roasted to light roasted (city) coffee beans is 14%, and the proportion of empty shell beans to bad beans is 4%. It is the alpine hard beans of Guatemala (SHB) and Guardia Antigua coffee beans with different smoky taste, which is closer to the style of Vivetnam fruit platform, the aroma is sweet and floral, with soft citrus fruit acidity and clean and smooth taste.

Shallow baking City (fragrance): as the Avelina manor is a mountain of hard beans can be used to quickly heat up the way into a burst, can get the most acidity and aroma, in this baking degree of yellow citrus tropical fruit, bright and exciting citrus acid entrance will also rise (this feeling is particularly obvious), after the sweet fruit of papaya longan, the aftertaste of fresh and delicate raisins sweet. The bright acidity in the shallow roasting of Avelina manor beans is rare in other Guatemalan coffees.

Medium roasting (general B): the most important thing for Alfarina coffee beans to do this baking degree is to make the overall feeling show the style of jasmine tea (similar to Yegashev). The low-key and inadvertently low-key of the complex and exciting citric acid after rubbing over time is masked by the esterification feeling produced in the rear, the taste is smooth and not too complex, and the sweetness of jam honey slowly spreads out in the aftertaste. It is a good feeling to have the fragrance of jasmine tea at the end.

Heavy baking (general C): the aroma of hazelnut chocolate, the refined, light, moist and soft sugarcane sweetness slowly spreads back, achieving the smoothest balance on the palate but not as full-bodied and smoky as Guardia Antigua Coffee.

Try to roast Avelina beans more deeply, mainly because coffee grows in high-altitude forests with slow density, high hardness and strong chocolate aroma and complex taste, which can be paired with Colombian and Brazilian beans to become a standard and safe recipe.