Guatemala Huehuetenango Finca El Angel Negro -- Enzyme Slow-Drying Process Catuai SHB

Professional coffee knowledge exchange, more coffee bean information, please follow Cafe_Style (WeChat official account cafe_style)

FrontStreet Coffee · Guatemala Huehuetenango Black Angel Estate -- Enzyme Slow Drying Process Catuai SHB

Black Angel Estate is located in northern Guatemala, Democracy Municipality, Huehuetenango Highland, near the northern end adjacent to Mexico.

Founded in January 1965, the estate owner Mr. Jorge respects the land's gifts and is dedicated to natural farming methods. He uses coffee husks after hulling for organic composting to nourish the farmland, which is rich in high-concentration mineral volcanic limestone soil. His eldest son, who studied water conservancy engineering, applied his knowledge to utilize the abundant mountain water sources, establishing a rare high-altitude coffee plantation irrigation system, creating a unique growing environment for Black Angel Estate. Jorge cares deeply about this beautiful landscape, dedicating the 1,800-meter altitude forest area within the estate to the national park for environmental protection and donating private land as forest trails.

Not only does he respect nature in coffee cultivation, but he also established a primary school for coffee farmers to solve educational problems in mountainous areas and donated funds to build a church, enriching the spiritual lives of coffee farmers through faith. Fully ripe Catuai varieties, under the strict harvesting standards of skilled workers, achieve a sugar sweetness Brix of over 22 degrees.

The berries undergo appropriate aerobic fermentation dehydration and simple sun drying in the drying courtyard within 24 hours, then are transferred to well-equipped processing tanks with clear water quality for 24-hour fermentation. The pulp and mucilage are removed, leaving only parchment beans, which are then moved to the drying courtyard for slow drying. During this period, workers strictly record daily temperature and humidity data and manually turn the beans every two hours.

Currently, the second-generation estate owner majored in industrial engineering, so he is dedicated to using clean natural water resources to complete washed processing and coffee fermentation, channeling the cleaned water back to the planting area for irrigation, making full use of water resources. The estate uses both machine drying and partial sun drying to complete the final processing. The main goal is to achieve higher coffee quality through proper management.

On this mountain, the estate owner experiments with planting different varieties in different areas, dividing them into different batches and continuously researching the adjustments needed for fertilizer, water, and processing methods required by different geographical microclimates.

Coffee Information

Coffee Name: FrontStreet Coffee Guatemala Huehuetenango Black Angel Estate

Region: Huehuetenango

Country: Guatemala

Altitude: 1,675 meters to 2,000 meters

Processing Method: Washed

Variety: Caturra

Flavor Profile: Green tea whiskey, elderflower, nectarine preserves, green tea mouthfeel, whiskey fermentation aroma

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473