Coffee 100g Guatemala Antigua SHB boutique cut tobacco flavor

Product Description

Guatemala (Guatemala) on the quality of the coffee was the best coffee in the world to enjoy the prestige, but the quality was once dropped. However, the good news is that its popularity is gradually recover. 1750, Jie Su ite (Jesuit) Father will be introduced to the Guatemalan coffee trees, the 19th century German colonial development of the coffee industry here. Today, most of the production of the coffee industry in the south of the country are carried out. Here, the Sierra Madre (Sierra Madre) volcanic slopes of the finest coffee beans grown provides the ideal conditions for growing coffee high altitudes vitality. Compared with other types of coffee, tasting more like this home with mixed spice flavor of the coffee taste. The extra-hard coffee here is a rare good coffee, it is full particles, delicious taste, balanced acidity. In addition, it also makes giant beans in Guatemala much attention. Coffee industry had made the country prosperous, now still dominates the national economy. Unfortunately, the domestic political situation is not conducive to coffee growers. High yield is often a sign of the country's overall economic prosperity. However, Guatemala's coffee production has now relative decline, only 700 kg per hectare, while production in El Salvador is 900 kg per hectare yield of Costa Rica is amazing, up to 1,700 kg per hectare. Guatemalan coffee exports in the hands of private companies, but the National Coffee Commission (Asociacion Nacional de Cafe) controls the other sectors of the coffee industry. Currently some of the texture of the best coffee in Guatemala exported to Japan, where every cup of coffee sold for $ 3-4. Most small-scale producers is Maya (Mayan) seed, and they like cups called locals. Currently, they also benefit from a US-funded project, known locally as "Project (The Project)" The project, which plans to invest $ 2.5 million to encourage the start-up of small, high-quality coffee plantations. The main areas of Guatemala is rich in high-quality coffee, Lake Atitlan (Lake Atitlan) and Huehuetenango (Huehuentenango). The aim of the project is to help recover plagued the vicious cycle of low-quality high-yield world coffee industry. For example, the Bourbon (Bourbon) tree taller than the new shrubs and beans knot less, although they all belong to the Arab coffee varieties, but the output of Bourbon coffee trees better, more popular gourmet welcome. The project also hopes to encourage local producers and processing of coffee beans themselves, because most of the coffee fruit sold to middlemen, if coffee processing can be performed at a local factory, its value and even the quality might be improved. Antigua (Antigua) is also famous for the origin of coffee. Antigua coffee produced in the Kama Manor (Hacienda Carmona), where Irish coffee is the best quality Puka (EL Pulcal) It is not only good quality, and more full-bodied than other Guatemalan coffee flavor, taste more rich, tobacco heavier. Every 30 years, Antigua nearby areas would suffer the invasion of a volcanic eruption, which is already fertile land to provide more nitrogen, and plenty of rain and sunshine to make this place more suitable for growing coffee. There are other coffee origin: San Marco (San Marco), Leyton Orient - Cowan (Oriente & Coban), parka (Palcya), Tel (Mataquescuintia) and is located in Zacapa ( Zacapa) Raman (La Uman) and the like. Specialty Coffee Association of means to establish the Government of Guatemala began to be concerned about the high-quality coffee, and efforts made by whom will soon bear fruit. Blending general steps and principles Before the fight we should be clear with the following: 1 items with the theme I hope to fight with what kind of taste that determine blending targets. 2. Understand the characteristics of each coffee beans To fight with coffee must first be familiar with every single coffee features a subtle understanding of the relationship between the degree of roasting coffee flavor, and all this can only be achieved through product cup. 3 Determine participate blending coffee beans are the tasks Because it is equipped with a variety of beans to use to fight, it must be clear that each coffee bean task is to make her emergent gentle bitterness, sour or sharp heavy alcohol degree. When blending generally follow the following principles: 1 requires blending with raw beans each with characteristics using coffee beans, while avoiding the use of a similar flavor beans. Choose raw beans can be considered from three aspects: Beans processing methods: the beans are processed using the method of washing or drying, handling law and coffee flavors of a great relationship. Beans Origin: coffee origin is generally divided into three regions, including Central and South America, Brazil, Colombia, Guatemala, Mexico, hole Salvador, Jamaica, Peru, about 20 countries; Southeast Asia, namely India, Indonesia (including Java and Sumatra and other islands), Papua New Guinea about 10 countries; Arab and African regions, namely Ethiopia, Kenya, Tanzania, Arabia, Uganda, about 25 countries. Coffee flavor: refers to the flavor of the coffee beans sour, bitter, sweet, alcohol which blindly more prominent, or more balanced in all aspects of neutral beans. Now the most commonly used raw beans are Brazil, Colombia and mocha. 2 kinds of beans involved in the fight with the number and proportion of Since it is a fight with, naturally refers to two or more blending of raw beans, but is also a special case can be different degrees of the same kinds of baked beans blending together, and even the same kind of new crop beans and aged coffee or old crop blending together, so kind referred to in the blending is not narrowly coffee varieties, but rather extends to a broad flavor of the coffee. Generally use two to six kinds of coffee beans when blending, too many species will be unable to express a unique coffee flavor. Generally do not take coffee blending blending ratio of 1:1, as this may inhibit the unique flavor of each other, so there must be primary or secondary to the fight with more than a single coffee taste wonderful when blending. If you want to fight with the complex flavors of coffee, beans can reduce the proportion of the original theme, and vice versa. (3) blending coffee is constantly trying to rely on, so should be used before the fight with a combination of mathematical formulation of a fight with the way the schedule, and then blending - the process of goods to determine the best solution cup. Do not think this is a negative awkward fact that only by blending teacher experience, inspiration and so patiently try to fight with a good cup of coffee