Coffee review

Front Street Cafe Guatemala Wonderful Estate Guatemala Acatnam Fruit Washed Bourbon Coffee Bean

Published: 2024-09-17 Author: World Gafei
Last Updated: 2024/09/17, Coffee Bean Details: Country: Guatemala Grade: SHB Region: Acatenango Estate: Fantastic Manor Treatment: Washing varieties: Bourbon species Elevation: 1950~2150 m Flavor: Cocoa notes, vanilla, fir, spice aromas, lively acidity, balanced taste Soft cup information SCAA : 87.0 Fragrance/Aroma : Sweet fruit aroma 8-9

Coffee beans details:

Country: Guatemala

Grade: SHB

Production area: Acatenango

Manor: wonderful Manor

Treatment: washing

Variety: bourbon species

Altitude: 1950 to 2150 m

Flavor: cocoa, vanilla, Chinese fir, spice aroma, lively acidity, balanced and soft taste

Cup test information SCAA: 87.0

Fragrance/Aroma: Sweet fruity aroma 8-9

Flavor: Floral and tangerine flavors 8-8.5

Acidity: Bright, citrus acidity 8-8.5

Body: Clear and transparent cup 8-8.5.

The Acatenango Valley, a very unique coffee producing area in Guatemala, is the smallest of the eight largest coffee producing areas in Guatemala, located on the hillside of a volcano, with an average elevation of 1600 meters above sea level. Its soil is rich in volcanic mixtures and comes from new volcanic ash that often erupts from nearby Fuego volcanoes. The climate is characterized by four distinct seasons, allowing farmers to dry their coffee in spring, filling coffee trees with abundant Rain Water in summer, and warm and humid sea breezes from the Pacific Ocean in winter to protect coffee from the cold.

The farm is located near the Akernango area, and it is very close to the volcano, so the soil full of minerals helps a lot with the heavy quality of coffee. The farm was bought by Fernando Perez Rios in 2010. The coffee on the farm has also won many national and international awards.

There are five small areas in Hermosa' Manor, namely, La Colina, San Miguel, El Pensativo and El Carmen and San Mateo. A more special mode of production is to put the coffee red fruit in a water tank without water and ferment for 36 hours. Max, the owner of the farm, thinks that this way of handling the coffee will give the coffee a bright taste. In addition, when drying the coffee, all the coffee beans are placed on the terrace in order to produce the aroma of the old coffee beans. Proportion of varieties produced: Tipica, Bourbon, Caturra, Catuai, pache, Geisha

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