Guatemala La Belle Estate Gesha Coffee BeansCoffee Bean Intro:

Guatemala Bordered by Mexico to the north, Honduras and El Salvador to the south, the Caribbean Sea to the east, and the Pacific Ocean to the west, it is only three times the size of Taiwan, China, yet boasts the most diverse climates and terrains. The country encompasses everything from warm tropical rainforests and highlands to volcanoes, creating over 300 microclimates—an ideal environment for coffee production that also attracts global climate scientists.

Guatemala With an average high altitude, Guatemala’s coffee-growing regions are mostly located above 1,500 meters, making it easy to cultivate strictly hard beans. The country also has a high proportion of specialty coffee and grows Robusta variety beans. Domestically, Guatemala is divided into eight major coffee regions: Antigua, Acatenango, Atitlán, San Marcos, Cobán, Fraijanes, Huehuetenango, and Nuevo Oriente.

La Belle Estate is located in Guatemala, on the Las Minas mountain range in the east. The estate features a naturally advantaged mountain spring, which provides abundant water year-round for irrigating coffee plants and enables the estate to process coffee using the washed method, achieving superior quality. Moreover, La Belle Estate places great emphasis on environmental sustainability. It has installed solar-powered drying facilities, employs natural composting methods to enhance soil fertility, and recycles water to ensure this increasingly precious resource is reused. Additionally, in the past, Guatemala

commonly processed blended coffee varieties. However, in recent years, with stable production, single-origin varieties have demonstrated outstanding performance, leading to the creation of this particular lot. In 2021, this lot of Guatemala La Belle Estate Natural Gesha coffee beans won 12th place in the COE (Cup of Excellence) green coffee competition. Brewer: Hario V60 Brewing water temperature: 90-91°C Coffee dosage: 15g Coffee-to-water ratio: 1:16 Grind size: 80% passing through a standard Chinese No. 20 sieve Bloom with 30g of water for 30 seconds, then pour in a small circular motion until reaching 125g for the first pour. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Allow all the water to pass through the coffee bed before ending the extraction. (Start timing from the bloom.) Total extraction time: 2'00"–2'15".

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