Pico / Guatemala / Coffee beans / Vivetna Fruit is located in Guatemala
Vivette Nango, located in the most remote northwest highlands of Guatemala, is the driest and highest coffee area in Guatemala, thanks to the hot air from the Tiwantipe Plain in Mexico, making this area high and not cold. The coffee flavor in this area is typical of very hard beans, with lively and bright sour fruit, sour grapefruit, raspberry and mellow thickness. The flavor distribution of Vivetna fruit is angular, and the domineering and hierarchical change of fruit acid is the regional flavor of this area. ExportadoraLosOlivos,S.A. Villanueva, located 10 kilometers away from Guardia City, specializes in the processing of raw coffee beans for more than 20 years. In this dry processing plant, there are quite professional cup testers and equipment, and each batch of newly harvested beans need to be guaranteed by a cup tester, and there are more perfect equipment to check before bagging, and the integrity of raw beans before bagging needs to go through the first level of sampling, storage and shelling. The bean gauge separator of the second level will distinguish the size of the bean elephant according to different specifications; the hydrometer of the third level will distinguish the beans after the specification according to the weight ratio, and separate the unripe or overripe beans, that is, LOSOLIVOS insists on buying SHB mountain beans in Guatemala, mostly producing area beans. This batch is OLIVOS harvested Huehuetenango Gaoshan beans, the integrity of the bean statue is very excellent, and she is the latest harvest of beans in 2010, the texture is quite clean, the aroma is outstanding and clear.
Coffee beans details:
Country: Guatemala
Grade: SHB
Producing area: Vivette Nanguo
Baking degree: medium depth baking
Treatment: washing
Variety: Kaddura, Kaduai, bourbon
Soil: volcanic soil
Flavor: nuts, dark chocolate, cut tobacco
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Coffee beans the story of coffee beans the origin of coffee beans the story of the shepherd
Coffee beans in a broad sense, there are two kinds of coffee beans in the world, Arabica beans and Robosta beans. The earliest Arab way to eat coffee was to chew the whole fruit (CoffeeCherry) to absorb its juice. Then they mixed the ground coffee beans with animal fat as a physical supplement for long trips, and it was not until about 1000 AD that the green coffee beans were used.
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The Life of two kinds of Coffee beans of Arabica Arabica and Robusta Robusta
Coffee beans in the world are mainly divided into two categories: small seed coffee bean Arabica (Arabica) and medium seed coffee bean Robusta (Robusta). Small seed coffee beans grow in a temperate climate of 600-2000 meters in Haiba, with rich and delicate taste, strong smell, high acidity and smooth texture, bringing strong aroma and smoothness to the coffee. Medium seed coffee bean is just like its English name Robusta.
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