How is the best coffee in Guatemala, the top brand Huasheng coffee beans made?

Guatemalan flower god

Country of origin: Guatemala

Producing area: Antigua

Altitude: 1500m-2000m

Variety: bourbon, Kaddura, Kaduai

Treatment: washing treatment

Baking degree: moderate baking

It is recommended that the gram weight of hand-brewed coffee recommended by SCA should be 15g coffee powder 90 degrees to 91 degrees hot water 225ml and the ratio of water to powder at 1:15.

Its flavor description: sour berries, citrus, light chocolate, rich layers, smooth taste.

Huashen is a brand bean of La minita, which is produced in Antigua, Guatemala.

Is a highland surrounded by active volcanoes, 1850 meters above sea level, is the country's most award-winning and most famous producing area.

Antigua Flower God is the coffee beans planted by Kaddura and bourbon.

Bourbon is the second species of iron pickup mutant, and it belongs to the oldest existing Arabica coffee variety.

Its green fruit appears bright red when it is ripe. Compared with the tin card species, the bourbon species have wider leaves and denser growth.

Although the fruiting amount is higher than that of tin card, the harvest time is also 2 years, which is also a variety with low yield, but it has a high-quality taste, like the sour taste of red wine and sweet aftertaste.

Kaddura, a single gene variant of bourbon, was discovered in Brazil in 1937. Its production capacity and disease resistance are better than bourbon, and the trees are shorter.

It is convenient to harvest, but it is a pity that, like bourbon, there are periodic problems of production capacity fluctuation every two years. But its flavor is comparable to or slightly worse than that of bourbon beans.

More importantly, super adaptability, no shade trees, direct exposure to the sun can also be full of vitality, commonly known as exposure coffee, can adapt to high-density planting

However, it is necessary to apply more fertilizer and increase the cost, so the acceptance of coffee farmers is not high in the initial stage.

Located in the isthmus of Central America, Guatemala is a mountain and plateau formed by many volcanoes, producing high-quality high-altitude extremely hard coffee beans from Central America.

It is the ninth largest producer of coffee beans in the world. The main coffee producing areas in Guatemala are Antigua, Huehuetenango, Atitlan, Coban, Fraijanes,

Acatenango and other seven major producing areas. When Guatemala, which has seven major coffee producing areas, produces coffee beans from Arabica,

Are located in the subtropical climate of the highland topography, rich and stable rainfall, fertile volcanic ash soil, so that all parts of the country have very suitable natural environmental conditions for coffee cultivation.

Each producing area has a unique flavor, excellent sour taste and fruity lubrication, is one of the top coffee in the world, suitable for single drink.

The Antigua producing area is located in the entire area of the opographically Mountains, dominated by the Madre Plateau, that passes through Guatemala.

Because of the natural conditions of this producing area, Antigua has become the most famous producing area in Guatemala.

Antigua has little rainfall in summer and occasionally frosts in winter because it is too cold. In fact, it is not suitable for the growth of coffee trees, but fortunately it is located in the active volcanic zone.

After the volcanic light stone after the eruption of the volcano falls into the soil to cool, because these light stones have many fine holes, they are very easy to moisturize, and a large number of shade trees are planted in the manor.

To protect coffee trees from cold damage in winter, these factors to overcome adverse conditions, coupled with a great temperature difference between day and night

Created Antigua to form a unique micro-climate, so that the coffee beans here have a light smoky taste and strong fruity aroma.

Washing treatment process

1. Remove the floating beans and pour the coffee beans into a large tank, the immature inferior beans will float to the surface, and the ripe and full fruits will sink to the bottom of the water.

two。 Remove the peel and pulp through the pulp screening machine to remove the exocarp and pulp of the coffee fruit. It leaves pectin, endocarp and silver peel.

3. The purpose of this step of fermentation is to use biological treatment to remove pectin. Put the coffee fruit treated by the pulp screening machine into the fermentation tank for 16 hours and 36 hours, the fermentation bacteria will dissolve the pectin.

4. After washing, after fermentation and removal of pectin, the coffee beans will be washed again because the fermentation bacteria and impurities will remain on the coffee beans. In order to clean it, this step consumes a lot of water.

5. Dry and remove endocarp and silver peel to dry the coffee fruit so that the moisture content is reduced to 1014%. Then use the sheller to remove the remaining endocarp and silver peel, that is, to complete the processing.