Guatemala Antigua Bella Carmona Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Guatemala Antigua Bella Carmona Washed
Fruity floral aroma, chocolate, citrus, caramel, with a chocolate-citrus finish that is sweet, smooth, and pleasantly sweet.
The Antigua Valley in Guatemala is surrounded by the Agua, Fuego, and Acatenango volcanoes. The coffee-growing area of Bella Carmona Estate is located on the southern slope of Agua Volcano, where the soil is rich, well-drained volcanic earth. With an annual rainfall of 1800mm to 2300mm, the area experiences hot days and cool, dry nights, with significant diurnal temperature variation, creating an ideal microclimate for producing excellent coffee. The estate plants Bourbon, Typica, and Caturra varieties, growing under the shade of Gravilea trees, which provide the right amount of sunlight for optimal growth.
The Zelaya family has been known for producing high-quality Guatemalan coffee for four centuries. Bella Carmona is their brand, which has won numerous awards since first earning first place at the 1935 Guatemala National Expo. The Zelaya family’s commitment to maintaining exceptional coffee quality is their top priority. Quality control begins with the careful selection of coffee varieties and continues with strict oversight throughout the processing of the green beans, ensuring that only the best products are exported.
Arabica Variety – Caturra
Caturra is a natural mutation of the Bourbon variety, first discovered in Brazil. It is known for its bright lemon and citrus acidity, complemented by fruity sweetness. Although its sweetness is generally less pronounced than that of Typica or Bourbon, careful roasting can bring out an excellent level of sweetness.
The cup quality and sweetness of Caturra are closely influenced by cultivation practices, particularly fertilizer application. The variety typically requires around two years before its first harvest, and its relatively high maintenance demands can limit overall production.
Arabica Coffee Variety –Bourbon
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica.
Arabica Introduction
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation.
The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations. These include well-known varieties like Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha. This particular batch uses Caturra, Colombia, and Castillo, briefly described below.
These varietals each possess unique flavor characteristics and adaptability, playing a key role in specialty coffee regions worldwide and offering coffee enthusiasts a diverse and rich tasting experience.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
【Manufacturer Information】
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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