A brief introduction to the cultivation of Guatemalan coffee bean flavor manor at high altitude

Last year, a small amount of washed SL28 was produced in the guava plain, but this year, in cooperation with traders, new batches of sun-dried wine with unique flavor have been added. When cooperating with traders in this series, we have also communicated on the spot about the harvest standards and sun treatment methods (such as turning and drying days). From the results, it can be said to be a very happy harvest. In particular, SL28 is still a rare variety in Central America.

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 that 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). New Oriental

The New Oriental District is the newest of the major coffee producing areas in Guatemala. In ancient times, it was a volcanic area, where the soil was made up of metamorphic rocks, so it was rich in minerals. The New Oriental District used to be the poorest area in Guatemala before it began to grow coffee. Since the 1950s, farmers in the mountains have started growing coffee relying on the natural, nutritious land here. Slowly, it has gradually become a rising star in the coffee industry in Guatemala. Guayabo "is a Spanish transliteration, which actually means" the plain of guava. " The main reason for this name is that guava is really rich here. The estate is about a five-hour drive from the capital of Guatemala and is an impressively dry area. The owner of the manor is Mr. Benjamin Donado, who is in his sixties. The old man began to grow coffee in 1990, and the planting area has expanded from 28 hectares to 72 hectares now.

It doesn't sound special, but it's actually not as easy as it says, because the whole Guayabo coffee farm is built on a steep slope, with a minimum elevation of 1400 meters, and then rugged all the way up to more than 1600 meters. Because it's so steep, everyone thinks it's impossible to grow coffee under such conditions, but Mr. Donaldo has extraordinary physical fitness and great enthusiasm for coffee. Successfully planted a remarkable amount of good coffee.