Guatemalan Coffee Manor Flavor Taste introduction to the characteristics of Guatemalan Coffee in Latisha Manor

Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica varieties. Due to the long ripening period, the beans are medium and dense (Guatemalan coffee beans are graded not on the basis of particle size, but on the basis of shortcomings), and the bean color is dark turquoise. It is characterized by the balance of fragrance, mellow and sweetness.

Farahan Plateau

The area is of volcanic soil, with high altitude, sufficient rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is processed in the full sun.

[characteristics] the acidity is bright and consistent, the aroma is sufficient, and the thickness of alcohol is delicate.

[Ladisha Manor]

[country]: Guatemala

[grade]: SHB

[processing plant]: Ladisha Manor

[producing area]: Fraijanes,Guatemala City

[altitude]: 1675 m

[harvest time]: October to February of the following year

[treatment]: washing

[breed]: bourbon, Kaddura

[flavor]: black tea, flower fragrance, rich caramel feeling

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.

Coffee cultivation at La Tisha Manor on the Farahan Plateau began in 1920. The estate is planted with bourbon species, Kaddura, Pacamara, etc., with a variety of varieties. Of the 205acres (4046.8 square meters per acre) of the farm, 173acres are used to grow coffee. Another 32 acres of native forest is home to a variety of local wild species. There are several natural springs on the farm, which provide adequate and high-quality irrigation for coffee plantations during the dry season, and they are also the power source for coffee processing plants (water for water treatment)