Introduction of Starbucks Guatemalan Coffee, characteristics of Guatemalan Coffee

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From the westernmost part of Central America, it has an elegant smell and a complex taste. This coffee perfectly combines the slight acidity of coffee beans with the sweetness of cocoa powder, which just reduces the acidity of the coffee itself and makes the taste more mellow and smooth. No matter from the finished aroma to the taste, it is very suitable for every calm and peaceful morning.

This is an elegant, rich and deep coffee, its delicate acidity is perfectly balanced with subtle cocoa texture and soft spice flavor.

Origin: Latin America

Processing method: washing method

Flavor: cocoa, spice

Acidity: medium

Alcohol: medium

Food matching suggestions: cocoa, apples, caramel, nuts

Similar to coffee: coffee of choice

Characteristics of Guatemalan coffee

Guatemalan coffee

depth

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.

Coffee varieties:

Arabica species (Arabica):

It accounts for 85% of total coffee production, including Brazil, Colombia, Guatemala, Ethiopia and so on. The beans are turquoise, thin and small, with special aroma and sweet acid, which is good to drink with other coffee. Excellent quality, more suitable for public taste.

Robada species (Robusta):

Roughly planted in Java, Indonesia, drought-resistant and insect-resistant; bitter taste, but bitter with fragrance, especially after cooling with a unique sweet taste, suitable for the preparation of cold coffee, mellow and extremely bitter.

Liberia plus species (Leberica):

The quantity of this variety is very small, most of it is used to synthesize coffee and make coffee essence, it is difficult to see on the market, the quality is not good, the flavor of the single product is not good.