Guatemala Guatemala 2015 imported new beans home-baked with wine fragrance sun treatment SL28 raw beans

Coffee Bean Details:

1. Country: Guatemala

2. Production area: New Oriental

3. Manor: Guava Plain Manor

4. Produced by: Mr. Benjamin Donado

5. Treatment method: wine fragrance sun treatment

6. Breed: SL 28

7. Altitude: 1675 m

8. Flavor: pineapple, dried apricot, red wine

Guatemala is one of the most important coffee-producing countries in Central America. The mountains in Guatemala extend for a long time, and the regional climate varies from one place to another. Therefore, eight coffee-producing areas in Guatemala are created. They are all located on the highland terrain with subtropical climate. The rainfall is abundant and stable. The fertile volcanic ash soil is the perfect environment for coffee trees to grow. Plan del Guayabo is located next to Volcán de Suchitán volcano, which means "guava plain" in Spanish. It is named after guava trees planted in large numbers in the area. The owner of the estate is Benjamin Donado (Mr. Benjamín Donado). The Donado family has been dedicated to coffee production since 1990 and has been today for more than 20 years. Before this, local farmers were unfamiliar with coffee production and could not imagine growing coffee trees at such steep and high altitudes, but it has now been proved that Benjamin made the right choice to produce high-quality, high-quality coffee beans with different varieties and treatments. In the early Guatemala New Oriente region, berry buyers regularly came to buy coffee cherries from farmers, then resold them to larger middlemen, who resold them to the town of Esquipulas, where they were mixed with other batches to form a large batch of SHB that could not be traced back to origin, and finally sold all over the world under the name New Oriente. With this in mind, Guava Plains is one of the key players in an increasing number of international green bean traders trying to change this dynamic by working with local partners to break the traditional vicious circle by producing green beans with excellent flavor and traceability.

The new coffee beans come from Guava Plain Estate in Guatemala's New Oriental region, which is named Siyi, which is located in the easternmost part of Guatemala. Unlike Antigua, which is less than an hour's drive from the capital, New Oriental has to drive straight to the easternmost border with Honduras. The 28 kinds of SL sunning and washing batches introduced this time are all customized micro-batches in cooperation with the manor owner. Collaborative microbatches have become an important enabler for the development of today's premium coffee, especially innovative microbatches, by providing incentives for farmers to produce specific batches through prior discussions with farmers and guaranteed price commitments to achieve our goals for flavor, quality and innovation.

Last year, a small amount of washed SL28 was produced in Guava Plain. This year, under the cooperation with traders, a new batch of sun-dried wine fragrance was added, with unique flavor. When cooperating with traders on this series, we also communicated on the spot about the harvesting standards and sun-dried treatment methods (such as turning and drying days). From the results, it can be said that it is a very happy harvest. Especially SL28 is still rare in Central America.

Sunlight: pineapple, melon, dried apricot, sugared lemon peel, bordeaux wine, green tea and cinnamon spice, rich sweetness and smoky plum aroma throughout.

SL28 is extremely rare in Central America. This tree species originated from Lake Tanganyika in East Africa. It was discovered in 1931. Its leaves are broad and reddish. It can adapt to quite high altitude environment. It has excellent drought resistance and disease resistance. It also has higher yield than traditional trees. The performance of flavor is also unique. In 1935, Scott Laboratory named this variety SL after the laboratory's initial letter, 28 is the selected serial number, and then planted in Kenya.

Bourbon descendants selected and cultivated by French and British missionaries and researchers in Kenya in the early 20th century. For centuries, Kenya has adapted to high concentrations of phosphoric acid soil, breeding Kenya bean special sour fragrance spirit, different from the Bourbon bean in Central and South America. This Kenyan native was created in 1930 by Scott Laboratories and is known simply as SL. Agronomists wanted to find a pest-resistant and high-yield bourbon, and they got SL28 through experiments. SL28 is a genetic variant with a mixed lineage of French missionaries, mocha, and Yeomen tibica. SL28 was originally bred to produce high-quality, disease-resistant coffee beans in large quantities. Although SL28 did not yield as much as expected, the copper-leaf color and bean-like beans had great sweetness, balance and complexity, with notable citrus and dark plum characters.