Guatemala coffee bean flavor, Guatemala coffee introduction

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The characteristics of Guatemalan coffee:

Compared with other kinds of coffee, tasters prefer this mixed flavor coffee, which grows at high altitude and has a spicy flavor. The extra hard coffee beans here are a rare good coffee with full grains, delicious taste and balanced acidity.

Flavor: full-bodied, rich and attractive taste

Suggested baking method: medium, can also be deep baking

★★★: excellent

Guatemalan coffee is produced in the The Republic of Guatemala countries of northwestern Central America. The country's mountain forest area accounts for 2/3 of the national area, rich in high-quality coffee beans, its strong sour taste, mellow taste and slightly wild, can be used as a single drink or for the preparation of comprehensive coffee.

Guatemalan coffee flavor

Taste: bitter and fragrant, good taste.

The coffee produced in the highland is mellow and has a good sour taste, which is well received and is the best material for mixed coffee.

Guatemala's extremely hard beans are famous for their elegant, sour, clean, well-structured, as well as sour apples, berries, jasmine, orange peel, green pepper, sweet and sour fruit, sweet chocolate, and even smoky aftertaste.

Such a rich regional flavor should be related to the soil and water in the eight major producing areas of the dangerous country. Among them, the five producing areas of Antigua, Ekat Nango Valley, Attilan, St. Mark and Huaiqiang belong to volcanic geology. In addition, Vivetta Nanguo, Koban and New Oriental producing areas belong to the climate of non-volcanic highlands or tropical rain forests. Guatemala is home to more than 300 microclimates, making it the largest in the world.

Coffee producing areas in Guatemala:

The slopes of SierraMadre volcano provide ideal conditions for growing high-quality coffee beans, and coffee grown at high altitudes is full of vitality. This kind of coffee has a mixed flavor with a spicy flavor. The extra hard coffee beans here are a rare good coffee with full grains, delicious taste and balanced acidity.

Antigua (Antigua) is also a famous producer of coffee. Antigua coffee is produced in HaciendaCarmona, where the best quality coffee is ELPulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffee. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee.

Other coffee producers include SanMarco, Oriente&Coban, Palcya, Mataquescuintia and LaUman in zacapa. The establishment of the Special Coffee Association means that the Government of Guatemala has begun to pay attention to high-quality coffee, and the efforts made for it will soon bear fruit.

The main areas rich in high-quality coffee in Guatemala are Lake Attilan (LakeAtitlan) and Huehuentenango.

In addition, its giant coffee beans have attracted a lot of attention in Guatemala.

Guatemalan coffee varieties

Guatemalan coffee

Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica (Arabica) variety. Due to the long ripening period, the beans are medium and dense (Guatemalan coffee beans are graded not on the basis of particle size, but on the basis of shortcomings), and the bean color is dark turquoise. The unique sour taste of fragrance, mellow, sweetness and freshness is characterized by the aroma and taste of coffee beans hidden in its sour taste. Therefore, coffee beans with this characteristic can be called high-quality coffee beans. The name of the product is suitable for the taste characteristics of baking degree.

The average elevation of dangerous countries is high, with coffee belts distributed above 1500 meters and between 14 and 16 degrees north latitude, it is the easiest to grow extremely hard beans, all of which are washed, of which 45% belong to fine grade, the proportion is quite high, and there are also a small amount of Robusta.

Dangerous coffee varieties are mainly bourbon, Tibika, Kaduai, Kaddura, there are also a small number of yellow bourbon, Rosa and Pacamara, the variety is quite diverse, but it is also commendable to retain the ancient Tibica and bourbon.