Guatemalan coffee beans, Hua Shen coffee beans taste characteristics and story origin. Coffee with a rich floral flavor

Origin: Guatemala

Breed: Bourbon

Baking: Cinnamon Baking

Treatment method: washing treatment method

Altitude: 1200-1600m

Flavor: berry fruit, smoke, citrus, light chocolate, rich texture, smooth taste.

Guatemala is located in the Central American Isthmus, with mountains and plateaus formed by many volcanoes. It produces high-quality alpine hard beans in Central America and is the ninth largest producer of coffee beans in the world. Guatemala's main coffee producing areas are Antigua (Antiqua) Vivetenango ( Huehuetenango) Atitlan (Coban) Fraijanes ( Fraijanes). San Marcos, Acatenango and other seven major producing areas. The coffee beans produced in these seven regions are Arabica. Antigua producing area The central highlands of Guatemala. This area has a subtropical monsoon climate, abundant rainfall and rich volcanic ash soil. The coffee produced has bright acidity and fruity fruit, making Antigua a famous coffee producing area in Guatemala. La Minita is a trader. La Minita Company founded its own coffee brand "La Flor del Cafe" in Guatemala, which means "Flower of Coffee." Laminita has a good reputation for raw bean processing and quality control, providing the highest standard of planting and processing technology in the industry, and directly sent personnel to Guatemala to participate in quality control. Laminita Flower God is a star product from its subsidiary, processed by Pastores mill, a well-known local processing plant in Guatemala. The quality is under the strict supervision of Laminita. From purchasing green beans to washing, sun treatment and other procedures, it is carried out according to Laminita's strict control procedures. The whole process from planting to packaging of Flower God coffee is strictly supervised. These complicated procedures are all to ensure that Pastores mill provides the best quality coffee beans.

treatment

The flowers purchased by Qianjie Coffee are washed. First, the picked coffee cherries are poured into a large tank. The incomplete inferior beans will float to the water surface, and the ripe and full fruits will sink to the bottom. At this time, the defective beans (fruits) floating on the water surface will be removed. Then a pulp sifter removes the epicarp and pulp of the coffee fruit, which is still attached to a layer of slippery pectin. The beans with pectin are then placed in a fermentation tank for 16 to 36 hours, during which time microorganisms break down the pectin. When fermentation is complete, use plenty of water to remove pectin residues from the coffee beans. Antigua has less summer and

In winter, it occasionally frosts because it is too cold. In fact, it is not suitable for the growth of coffee trees. Fortunately, Antigua is located in an active volcanic zone. After the volcanic light stones fall into the soil and cool down, these light stones have many fine pores and are very easy to retain moisture. In addition, a large number of shade trees are planted in the estate, so that coffee trees will not suffer from cold damage in winter. These factors overcome adverse conditions and the great temperature difference between day and night create Antigua's unique microclimate. The coffee beans here have a light smoky flavor and a strong fruity flavor.