Guatemala Santa Isabel Estate Coffee Beans/Washed Process/Medium Dark Roast/Half Pound

**Finca Santa Isabel** Production area: Coban Rainforest Manor: Santa Isabel Manor (Third Place Manor in 2012 COE, Champion of Coban Producing Area Competition for 12 Consecutive Years) Altitude: 1400~1600 meters Variety: Kaduura, Kaduai Treatment method: washed Flavor reference: citrus, plum, brown sugar sweetness, walnut, milk chocolate, mild acid value --- **[Guatemala’s coffee-producing area with the second highest annual rainfall｜Rainforest Coban]** The name Coban comes from the Q'eqchi language "CobʼAn", which means "foggy place". A perfect region with steep mountains, verdant rainforests and charming floral aromas, including an unspoiled natural environment and a unique micro-climate. The combination of high-altitude mountains and high-humidity tropical rainforests makes this place always surrounded by thick fine mist caused by falling dense clouds. There are two main seasons in Keban: rainy season! The rainy season with more rain! ! ! 🌧️🌧️ Annual rainfall here is the second highest of all Guatemala's coffee-producing regions, with the heaviest rains lasting from May to December. Most of the coffee in the Coban rainforest production area is planted on special rolling hills, growing harmoniously with the rainforest composed of local natural trees. Therefore, the abundant water and humidity give the coffee here a unique "fresh fruit" and "peach and plum tone", as well as good body and lively acidity, as well as a delicate and pleasant flavor and aroma. **Manor introduction** Santa Isabel Estate is located in the Coban Rainforest Region of San Cristobal Verapaz, surrounded by high-altitude mountains and emerald tropical rainforest. The manor has a long history of planting coffee. It has been planting coffee since 1875. Because there are rich and diverse ecological resources around the manor, it attaches great importance to the operation of the environmental ecosystem. About 100 hectares of land in the area are used to plant pine, cypress and other regenerated forests that can help retain water; in addition, reducing the use of chemical agents is also an aspect that the manor attaches great importance to. In recent years, the manor has begun to invest in new technologies. On the one hand, it uses microorganisms to prevent pests and diseases in coffee plants, and it also integrates other organic cultivation, such as using the peel of coffee fruits as fertilizer and using water-saving devices to save water. -- ** Introduction to coffee processing methods** The coffee beans are handpicked by local women, and only mature coffee beans are carefully selected. The coffee beans are then put into the renovated wet processing plant for post-processing. In addition to reducing water consumption by more than 80%, the new treatment plant will also allow coffee to achieve a more consistent quality during post-processing. Then the coffee is fully fermented, washed, and fermented for the second time. After the fermentation is completed, it is washed again, and then the coffee beans are sun-dried for the first time. Finally, the subsequent drying method is determined according to the climatic conditions. It will be placed in a greenhouse to continue drying or processed with a Guardiola dryer. https://live.staticflickr.com/65535/53873103724_9f7efc217e_o_d.jpg https://live.staticflickr.com/65535/53871850452_a9f92fbaf9_o_d.jpg https://live.staticflickr.com/65535/53872755731_244938168a_o_d.jpg https://live.staticflickr.com/65535/53873169780_41d8ceb1ea_o_d.jpg https://live.staticflickr.com/65535/53872755691_11c6505655_o_d.jpg https://live.staticflickr.com/65535/53873103659_17e7fd27d2_o_d.jpg https://live.staticflickr.com/65535/53872755686_722f35ed7e_o_d.jpg