안녕하세요? 커피플랜트 입니다.
7월2일 밤10시부터 진행된 2013년 과테말라 Cup of Excellence 에서 13위를 낙찰
받았습니다.
과테말라의 10여종의 마이크로랏과 함께 CoE 커피를 함께 7월말/8월초 선적예정입니다.
커피 정보는 다음과 같습니다.
La Bella y Anexo - Xilate, S. A.
Overview:
Cultivating coffee is an art that requires skill, dedication and time.
Experts have recognized Guatemalan coffee to be among the best around the world. La Bella has obtained the best quality to satisfy the requirements of the consumers. Its quality is influenced due to the strategic location and processing. It is located in a subtropical climate surrounded by forests in the heart of Las Minas Mountain Ridge.
During four generations, the skills of planting, of growing, of harvesting, and of processing coffee have been handed down to each member of the family. This is why the location, the altitude, and the process influence in taste, in aroma, and in acidity perfection La Bella´s generations have been seeking throughout the years.
At La Bella estate soft washed Arabica coffee is processed, planted in two shade canopies for preserving the environment and wildlife diversity.
Processes are implemented to save energy, water, and waste management of coffee such as, solar dryers, water recycling, treatment of used water and worm compost process for the management of the pulp.
Continuous improvement of its employees is sought with training, medical assistance, improved housing and services, to have an integrated development of social and environmental responsibility.
Process: First, pulping is made with recycled water, then it is fermented and a machine is used to wash the mucilage. Third, the beans are classified by density in the channel, resting for 12 to 18 hours under clean running water. Finally the beans are dried in solar dryers, and if necessary static dryers are used.
Certifications: Café Practices. The possibility with Rain Forest Alliance is being considered.
Geographic characteristics:
Location: El Progreso, San Agustín Acasaguastlán
Area: 224 ha
Altitude range: 4700-6000 feet
Type of soil and predominant element: Clay
Shade trees: Inga
Climatic characteristics:
Average temperature: 15°C
Annual rainfall: 2500mm
Relative humidity: 85%
Coffee production characteristics:
Harvest season: January to April
Drying process: Sun
Mill: Wet
Annual production: 800 (69-Kg bags)
Coffee Information:
Farm:La Bella y Anexo
Farmer:Xilate, S. A.
City:San Agustín Acasaguastlán
Region:El ProgresoCountry:Guatemala
Farm Size:224 hectares
Coffee growing area:Altitude:1430-1830 masl
Certification:
Variety:Villa SarchiProcessing
System:Washed
Competition and Auction Information:
Rank:13
Score:86.19
Jury Descriptors:AROMA / FLAVOR: fruit, brown sugar, caramel, floral, chocolate ACIDITY: apple, bright, citric, OTHER: creamy, dense body, delicate, lingering aftertaste, clean, caramel, chocolate and sweet
Competition Code:160
Lot Size:31Pounds:2010
안녕하세요? 커피플랜트 입니다.
7월2일 밤10시부터 진행된 2013년 과테말라 Cup of Excellence 에서 13위를 낙찰
받았습니다.
과테말라의 10여종의 마이크로랏과 함께 CoE 커피를 함께 7월말/8월초 선적예정입니다.
커피 정보는 다음과 같습니다.
La Bella y Anexo - Xilate, S. A.
Overview:
Cultivating coffee is an art that requires skill, dedication and time.
Experts have recognized Guatemalan coffee to be among the best around the world. La Bella has obtained the best quality to satisfy the requirements of the consumers. Its quality is influenced due to the strategic location and processing. It is located in a subtropical climate surrounded by forests in the heart of Las Minas Mountain Ridge.
During four generations, the skills of planting, of growing, of harvesting, and of processing coffee have been handed down to each member of the family. This is why the location, the altitude, and the process influence in taste, in aroma, and in acidity perfection La Bella´s generations have been seeking throughout the years.
At La Bella estate soft washed Arabica coffee is processed, planted in two shade canopies for preserving the environment and wildlife diversity.
Processes are implemented to save energy, water, and waste management of coffee such as, solar dryers, water recycling, treatment of used water and worm compost process for the management of the pulp.
Continuous improvement of its employees is sought with training, medical assistance, improved housing and services, to have an integrated development of social and environmental responsibility.
Process: First, pulping is made with recycled water, then it is fermented and a machine is used to wash the mucilage. Third, the beans are classified by density in the channel, resting for 12 to 18 hours under clean running water. Finally the beans are dried in solar dryers, and if necessary static dryers are used.
Certifications: Café Practices. The possibility with Rain Forest Alliance is being considered.
Geographic characteristics:
Location: El Progreso, San Agustín Acasaguastlán
Area: 224 ha
Altitude range: 4700-6000 feet
Type of soil and predominant element: Clay
Shade trees: Inga
Climatic characteristics:
Average temperature: 15°C
Annual rainfall: 2500mm
Relative humidity: 85%
Coffee production characteristics:
Harvest season: January to April
Drying process: Sun
Mill: Wet
Annual production: 800 (69-Kg bags)
Coffee Information:
Farm:La Bella y Anexo
Farmer:Xilate, S. A.
City:San Agustín Acasaguastlán
Region:El ProgresoCountry:Guatemala
Farm Size:224 hectares
Coffee growing area:Altitude:1430-1830 masl
Certification:
Variety:Villa SarchiProcessing
System:Washed
Competition and Auction Information:
Rank:13
Score:86.19
Jury Descriptors:AROMA / FLAVOR: fruit, brown sugar, caramel, floral, chocolate ACIDITY: apple, bright, citric, OTHER: creamy, dense body, delicate, lingering aftertaste, clean, caramel, chocolate and sweet
Competition Code:160
Lot Size:31Pounds:2010