What about Starbucks Guatemalan coffee? the origin of Guatemalan coffee.

Pay attention to coffee reviews (Weixin Official Accounts vdailycom ) and find a beautiful cafe to open your own shop

Antigua, Guatemala

An elegant, rich and deep coffee, its delicate acidity is perfectly balanced with subtle cocoa texture and soft spice flavours.

Origin: Latin America

Processing method: washing method

Flavor: Cocoa, spice

Acidity: Medium

Alcohol: Medium

Food pairing suggestions: cocoa, apple, caramel, nuts

High-quality coffee is mellow and has a good quality sour, quite well received, is the best material for mixed coffee.

Guatemala very hard beans to elegant lively acid, clean and tasteless, distinct layers, as well as green apple sour fragrance, berry fruit fragrance, jasmine flower fragrance, orange peel fragrance, green pepper fragrance, fruit sour feeling, chocolate sweet fragrance, and even the tail rhyme is known for smoky flavor.

Such rich regional flavor should be related to the water and soil of the eight major producing areas in the dangerous country. Among them, Antigua, Aikatango Valley, Etilan, San Marco and Huaiqiangsi five producing areas belong to volcanic geology. In addition, Vivienne Nango, Cobain and New Oriental three production areas, belong to non-volcanic highlands or tropical rain forest climate. Guatemala has more than 300 microclimates throughout its territory, the most in the world.

Guatemala coffee beans are mostly cultivated in volcanic soils at high altitudes, belonging to the highest Arabica variety. Due to the long ripening period, the beans are medium and dense (Guatemala coffee beans are graded not by particle size, but by the number of defects), and the beans are dark turquoise in color. Aroma, mellow, sweet and fresh pleasant unique acidity is its characteristic, because the aroma and taste of coffee beans are hidden in its acidity. Therefore, coffee beans with this characteristic can be called superior coffee beans. Name suitable for baking degree taste characteristics.

The average altitude of dangerous country is high, the coffee belt is distributed above 1500 meters, between 14 and 16 degrees north latitude, the most easy to grow extremely hard beans, all washed, of which 45% belong to the fine grade, the proportion is quite high, there is also a small amount of robusta.

The main coffee varieties are bourbon, tibika, kaduai and kadura, and there are also a few yellow bourbon, guixia and pakamala. The varieties are quite diverse, but it is also valuable to keep the ancient tibika and bourbon.