Coffee review

Description of taste and flavor of coffee beans in Incht Manor, Guatemala

Published: 2024-11-05 Author: World Gafei
Last Updated: 2024/11/05, The taste and flavor of coffee beans in Incht Manor, Guatemala describes the strong aroma of Guatemalan coffee, even if you don't drink it, it is already a pleasure to smell it. Antigua coffee has a rich and velvety mellow, rich and lively aroma, and fine sour taste. When the attractive fragrance lingers on the tip of your tongue, it implies a kind of indescribable

Description of taste and flavor of coffee beans in Incht Manor, Guatemala

Guatemalan coffee has a strong aroma, even if you don't drink it, just smelling it is already a pleasure. Antigua coffee has a rich and velvety mellow, rich and lively aroma, and fine sour taste. When the attractive fragrance lingers on the tip of your tongue, there is an indescribable mystery. You may feel dull at the first sip, but as the coffee cools down, you will find it slightly sweet and be surprised by its depth.

In the treatment, Incht selects the red fruit by hand, after peeling, carries on the density twice, the bean shape size separation, and determines the series, after washing, enters the "dry air intake fermentation" fermentation tank, carries on the fermentation in 48 hours: then rinses with clean mountain spring water, then enters the clean water tank, and stays in the water for one day (SoakingRest). After the completion of the pre-drying (Pre-Dry) in the sun for about three days, the thickness of the shell beans in the sun field is not more than three centimeters. Finally, using a large dryer (Guardiola-type Coffee Dryers), drying for a long time at a low temperature of no more than 45 °C, and testing the moisture content and humidity of the bean body to 10.5% to 11% before drying. In Yinhe's own small dry treatment field, dried beans with shells must be kept for 45 days before they are dried in the latter part of the "shelling and grading process", which is mainly distinguished by variety, density and bean size, and is shelled, graded, packaged and ready for export. Each batch of beans is traceable at every stage from the harvest date.

The aroma of coffee liberates all forms, hearts and national boundaries. Through coffee, the mood leaves the country at any time and lands in a strange country half a world away. Even at the end of the world, you can share a mood. Antigua was the capital of the Spanish colonial period in 1543. Although this emerald-like valley has been surrounded by active volcanoes in all directions, layered, deliberately waiting for development and full of danger since ancient times, its vastness, vastness and fertility still tempted the Spaniards to build their capital in the precarious cliff valley at that time.

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. The unique sour taste of fragrance, mellow, sweetness and freshness is characterized by the aroma and taste of coffee beans hidden in its sour taste. Therefore, coffee beans with this characteristic can be called first-class coffee beans. The Antigua region is a closed valley surrounded by three volcanoes: Agua, Acatenango and Fuego. Antigua is flat and slightly sloping, unlike other coffee producers located in volcanic areas.

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