Washing treatment of La Tisa Manor in Farahan Plateau, Guatemala, half a pound of bourbon Kaddura

Attland, Guatemala (GuatemalaAtitlan)

The third producing area of Guatemala-traditional Attilan (TraditionalAtitl á n ®)

Of the five volcanic coffee producing areas in Guatemala, Atitlan's soil is the most rich in organic matter.

Guatemala has many volcanic lakes, of which Lake Attila is the largest and most famous; the majestic volcanic mountains extend into the shores of Lake Attila, and 90% of the Atitlan coffee is grown on these majestic volcanic slopes.

The wind that blows over Lake Attilan every day, locally known as Xocomil, has an important impact on the formation of the local microclimate.

Atitlan's traditional handicrafts are very developed, and this highly developed culture is also reflected in the skillful planting and handling skills of small coffee farmers. Although some farmers send coffee to nearby farms for processing, most farmers choose to use the equipment of their cooperatives or directly handle the coffee beans themselves.

Coffee was really introduced into Guatemala in 1750 by Father Jesuit, where the coffee industry was developed by German colonists at the end of the 19th century. Today, most of the coffee industry's production takes place in the south of the country. Guatemala has seven main coffee producing areas: Antigua (Antigua), Cobain (Coban), Lake Attilan (Atitlan), Vevetnango (Huehuetenango), Farahan Plateau (Fraijanes), Oriente (Oliente) and San Marco (SanMareos). Each region has its own climate change, so the coffee beans in each region have their own characteristics, but to sum up, Guatemalan coffee has a mild and mellow overall texture and elegant aroma. With similar hot and pleasant acidity such as fruit acid, Guatemala has become an aristocrat in coffee.

Volcanic soil, high altitude, humid and rainy climate, and active volcanic activity have created the unique geographical conditions of the Farahan Plateau. The Pacaya volcano in the region is the most active of the three still erupting volcanoes in Guatemala, leaving the Farahan Plateau often shrouded in a thin layer of dust and providing plenty of minerals for the soil of the Farahan Plateau. The dry period of coffee beans is the sunny season on the Farahan Plateau. Although it is often cloudy and foggy in the early morning, it will dissipate quickly, ensuring sun conditions in the area.

GuatemalaFincaLasDeliclas

Country: Guatemala

Grade: SHB

Production area: Fraijanes,GuatemalaCity

Altitude: 1675 m

Harvest time: October to February of the following year

Treatment: washing

Variety: bourbon, Kaddura

Processing plant: Ladisha Manor

Flavor: black tea, flower scent, rich caramel feeling