Introduction to the varieties of the manor produced by the grinding scale of coffee beans in Guatemala
Like Costa Rica, El Salvador, Mexico, Honduras and other Central American countries, Guatemala is classified on the basis of altitude. Coffee produced at high altitudes is generally of higher quality than at lower altitudes, because the higher the altitude, the lower the temperature. At high elevations, the slower the coffee grows, the more beneficial it will be to the accumulation of good substances. That's why there is a way to classify quality by altitude. So what is the grading method based on altitude? Let's take Guatemala as an example. The higher the altitude, the higher the density of coffee beans and the higher the grade of raw coffee beans:
The highest grade is SHB (Strictly Hard Bean) very hard beans, which are grown above 1350m above sea level.
Followed by HB (Hard Bean) hard beans, planted at 1200m~1400m above sea level.
There are also SH (Semi Hard Bean) slightly hard beans, which are planted at an altitude of 1200 m.
Coffee cultivation at Incht Manor began in 1900. With a total area of 720 hectares, it maintains 470 hectares of primeval forest in order to maintain the natural and precious microclimate. To prevent the microclimate of the whole manor from being affected by excessive reclamation. The use of reasonable farming methods to protect soil nutrients, so that soil quality will not be gradually degraded by long-term cultivation, so as to maintain rich organic matter. In addition, the hardware facilities of the Incht treatment plant are complete, and the quality of the coffee is guaranteed in the later stage through orderly and scientific management. Incht is also very careful in the planting of coffee trees, whether in harvesting, pruning, or fertilization, coffee trees are carefully protected. The planting management of the whole manor has the advanced concept of symbiosis and win-win with ecology. As a result, Incht was certified by the Rainforest Alliance.
In the world of coffee, each producing country distinguishes multiple producing areas, and there will be many manors in different producing areas. The different varieties and processing methods of coffee planted in the manor will eventually lead to differences in the flavor of coffee. Even the microclimate of the producing area is skillfully affecting the quality of coffee. However, this is the charm of coffee. Every good cup of coffee condenses the hard work and wisdom of coffee people, and it is precisely because of all this that coffee is given a complex and changeable flavor.
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Description of the flavor of Java coffee beans introduction to the manor by means of taste treatment of varieties of grinding scale
Acidity [Acidity]: the strong acidity of all coffee grown on the plateau. The sour here is different from bitterness and Sour, and has nothing to do with pH value. It refers to a fresh and lively quality that promotes coffee to exert its functions of invigorating the mind and clearing the taste. The acidity of coffee is not the acidity or sour smell of acidity and alkalinity, nor is it unpleasant to enter the stomach.
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Fruit aroma description of Kilimanjaro coffee bean flavor introduction of grinding scale varieties
Tanzanians still maintain a lot of coffee tradition, and most of the time they collect ripe and fallen fruit under coffee trees, which will somewhat damage the quality of coffee. They have been using the sun method to treat the coffee beans, rarely using the water washing method, which allows the coffee beans to absorb the aromatic substances of the flesh, so the fruit flavor is stronger. Kilimanjaro coffee is very characteristic, it emits fineness
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