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Guatemala La Minita Flora
La Flor del Cafe
Region: Antigua region
Elevation: 1200-1600m
Varieties: Bourbon, Caturra
Processing method: Washed
Grade: SHB
Region information
Guatemala is located in the Central American isthmus, with a landscape of many volcanically formed high mountains and plateaus. It produces high-quality, high-altitude hard beans in the Central American region and is the world’s ninth-largest coffee bean producer. The main coffee-growing regions in Guatemala are Antigua, Huehuetenango, Atitlan, Coban, Fraijanes, San Marcos ( San Marcos ), Acatenango ( Acatenango ), and seven other major regions. The coffee beans produced in these seven major regions are all Arabica. Arabica.
The Antigua (Antigua) region is in the central highlands of Guatemala. This area has a subtropical monsoon climate with abundant rainfall and fertile volcanic ash soil, producing coffee with bright acidity and fruity notes, making Antigua a renowned coffee-growing region in Guatemala.
La Minita is a trading company. La Minita established its own coffee brand in Guatemala called “La Flor del Café,” which means “Flower of Coffee,” translated in Chinese as “Flora.”
La Minita is well-regarded for its green bean processing and quality control, providing the industry’s highest standards in cultivation and processing techniques. The company directly dispatches specialists to Guatemala to participate in quality control. La Minita Flora is a flagship product from its lineup, processed and produced under contract by the well-known local Guatemalan mill, Pastores mill. The quality is strictly supervised under La Minita’s rigorous oversight, from green bean procurement to washing, sun drying, and other processes, all carried out according to La Minita’s strict procedures. These meticulous steps ensure that the coffee beans provided by Pastores mill are of the highest quality.
Coffee varieties
The batch of Flora coffee purchased by Front Street Coffee consists of Bourbon and Caturra varieties. Bourbon is a natural mutation of Typica and, along with Typica, is considered one of the ancient, high-quality varieties. The beans are slightly smaller and rounder than those of Typica. Caturra is a natural mutation of Bourbon and features a bright, lemon-citrus acidity, though it is slightly less sweet than Typica and Bourbon.
Processing method
The batch of Flora purchased by Front Street Coffee is washed processed. First, the harvested coffee cherries are poured into a large water tank. Underripe or defective beans float to the surface, while ripe, dense beans sink to the bottom. The defective beans (and cherries) floating on the surface are then removed.
Next, a pulper removes the outer skin and pulp of the coffee fruit, leaving a slippery layer of mucilage still attached to the beans.
The mucilage-covered beans are then placed in a fermentation tank for 16–36 hours, during which microbes break down the mucilage. After fermentation, copious amounts of clean water are used to remove any residual mucilage from the beans.
Finally, the cleaned beans are sun-dried until their moisture content drops to 10–14%. An hulling machine is then used to remove the parchment layer, completing the processing.
Roast curve
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