Introduction to the flavor and taste of the coffee manor of Incht Manor in the tiny South Fruit Highlands of Guatemala

Coffee beans with different roasting degrees can produce subtle changes in aroma. Generally speaking, the lighter the baking degree, the heavier the acid.

As the baking degree deepens, the acidity weakens and the bitterness increases. The depth of baking depends on the origin, tree species and taste characteristics of coffee beans.

The brewing method and so on to determine the most appropriate baking degree. The baking degree can be divided into three stages: shallow stir-frying, medium stir-frying and deep frying.

[grinding of coffee beans]

Since coffee beans are made up of fine fibrous tissue, the fiber cells of coffee beans are destroyed during grinding.

The aromatic gas inside is released at the same time. Therefore, in order to make a cup of delicious coffee, the grinding process is very important.

Attention should be paid to the uniform size of particles in grinding, so that each coffee powder can be fully and evenly made when brewing coffee.

Extract the active ingredients to make a cup of coffee with an ideal taste.

The standard of grindability of coffee beans depends on the brewing method and the coffee utensils used.

[tips for judging the freshness of coffee beans]

a. Smell: fresh coffee beans smell strong fragrance, otherwise tasteless or bad smell.

b. Look: good coffee beans are complete in shape and full in size. On the contrary, the shape is incomplete.

c. Pressure: fresh coffee beans are pressed fresh and crisp, and the fragrance floats out when they crack.

d. Color: dark black coffee beans boiled with a bitter taste. The yellow coffee beans are boiled with a sour taste.

[preservation method of coffee beans]

The preservation of coffee is very important. No matter how expensive the coffee is, it will lose its flavor if it is not preserved properly.

The shelf life of coffee beans in vacuum packaging is 24-28 months, and the vacuum packaging of aluminum foil for coffee is 12 months.

But if you want to really enjoy a good cup of coffee, it is recommended that within 1 month after baking is the best time to taste it.

It is best to start grinding coffee beans when they are in use. Do not grind too much at one time, because the area of coffee powder in contact with air increases.

It oxidizes or deteriorates more easily than coffee beans. Guatemala / Guardia Mala raw coffee beans

Grade: SHB selected more than 18 mesh cost-effective absolute GOOD!

Altitude: 1400-1800 m

Rough processing method: washing type

Tree species: mainly Bubang species

Good quality, rich layers of alcohol, acid and fragrance. The higher the altitude, the better the quality. This product is the SHB with the highest altitude.

In recent years, the quality of Guatemalan coffee beans has been highly valued in the world.

In Guatemala, which is famous for producing high quality beans, it is the highest altitude among the coffee growing areas in the country.

The Huehuetenango area with a dry climate. Located in a rare non-volcanic area in China and the United States, the mountains are potholed and the terrain is very dangerous.

Although the elevation is nearly 2000 meters, the warm, dry air from the plains of Mexico protects the coffee trees in this area.

From frost. Huehuetenango area is far away from other coffee growing areas in China, the mountains and rivers are rich in resources, the water conservancy facilities in this area are complete, and all agricultural gardens adopt washing rough processing.