Guatemala Antigua Flower God single bean coffee beans taste good? flavor description variety planting information

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Why is coffee so good in Antigua, Guatemala?

Because Guatemala has a unique volcanic terrain and high altitude, where the terrain and soil environment uniquely create the coffee bean's unique flavor, Antigua is surrounded by three volcanoes.

Why is this coffee bean so special?

Guatemala Floral Coffee beans are produced in a well-known processing plant in Antigua, with technical guidance from a well-known coffee group brand, La Minita, from the selection of raw beans to strict management control, resulting in excellent and consistent quality.

Another reason is the fact that Guatemala retains more of the traditional Typica and Bourbon varieties of Arabica coffee trees than many other coffee-producing Latin American countries, a fact that contributes to the flavor of Guatemala Antigua coffee.

Why does Guatemala's Flora coffee taste so good?

From the smell of full aroma, sweet fragrance, to the mouth after the smooth balance, although slightly sour, but let people like that bright taste.

Flower God is produced by Las Pastores, a processing plant, the brand belongs to the Laminita Group, under the control of raw beans and cup testing by quality control personnel, establish a set of strict procedures from purchasing cherry fruit to washing, post-drying and drying, and of course, according to Laminita's famous strict selection procedures for raw beans! La Minita finally enjoys a certain reputation under the quality control requirements and supervision.

Flavor note: floral, alpine fir, tea, berry, cream, sweet lemon, caramel, sweet, floral, hazelnut chocolate, tea, almond, honey. The sweet and sour changes in the mouth are very delicate, with sweet chocolate and berry sweet and sour endings.

La Flor del Cafe, meaning coffee flower, is a coffee farm located in the volcanic region of Antigua, Guatemala, with instructions on growing and processing techniques provided by La Minita Estate in Costa Rica.

Antigua coffee has always been known for its "knife-like acidity". In addition to the bright acidity, the flower god emits fresh and elegant flowers after grinding, which is the origin of its "coffee flower" reputation.

Taste introduction and brewing suggestions:

Flower God is not only elegant name, when drinking the red wine emitted in the mouth acid delicate and pleasant, cool after chocolate and nut aroma.

The recommended roast is light or medium. During the first three days after baking, try to rinse the beans with a lower water temperature (below 84 degrees Celsius).

After cooking, wake up beans can gradually increase the brewing water temperature (88--90 degrees), so that the taste is more full, acidity and mellow feel more balanced.

Guatemala Guatemala

Population: 15,438,000

Guatemala has been more successful than most in defining its coffee focus areas and developing markets with very different marketing models. In my experience, coffee from this region has a consistent flavor profile, but there is no hard and fast way to specify this.

SAN MARCOS

San Marcos is both the warmest and wettest coffee-growing region in Guatemala. On the slopes facing the Pacific Ocean, the rainy season comes earlier, so flowering is earlier than usual. Rainfall has a large impact on post-harvest drying, so some farms mix sun and mechanical drying. Agriculture is the mainstay of the region's economy, and it also produces food, fruit, meat and wool.

Altitude: 1300--1800m

Harvest: December-March

Breeds: Bourbon, Caturra, Catuai

ACATENANGO

The coffee producing area of this region surrounds the Akatango Valley region, named after the volcano. In the past, many producers sold coffee to "coyotes," through which the fruit was exported to Antigua, where it was processed. This is because Antigua coffee enjoys a better reputation and can be sold at a higher price. This practice is less common now, since the Akatnam specialty coffee produces excellent coffee beans, and the increasingly widespread recognition that coffee beans in the region are not only profitable but traceable.

Altitude: 1,300- 2,000 m

Harvest: December-March

Breeds: Bourbon, Caturra, Catuai

ATITLAN

The coffee farms in Atitlan are situated around Lake Atitlan. Located at an elevation of 1500 meters (4900 feet), the lake has captured the hearts of writers and tourists for years because of its unparalleled beauty. Strong winds are common here in the late morning and early afternoon, and locals call them "xocol," meaning "wind that takes away sin." Here, a number of private nature reserves have been established to protect the biodiversity of the area and help prevent deforestation. Due to rising labor costs and competition for labor, coffee production is under pressure. Urban sprawl has also increased pressure on land use, with some farmers finding it more profitable to sell their land than to continue growing coffee.

COBAN

Before World War II, German coffee producers controlled the area, and Cobain took its name from this period of growth and prosperity. The dense rainforest climate pattern creates a very humid climate, which is a challenge for coffee drying. The area is difficult and expensive to transport due to its location, however, amazing coffee comes from the area.

Altitude: 1,300- 1,500 m

Harvest: December-March

Breeds: Bourbon, Maragogype, Catuai, Caturra, Pache

ANTIGUA

Antigua is probably the best-known coffee-producing region in Guatemala, as well as one of the best-known countries. The area is named "Antigua City" and has famous Spanish architecture and UNESCO World Heritage sites. In 2000, the coffee beans in Antigua received the name of origin as "genuine Antigua coffee" because the market was previously flooded with pirated coffee beans that devalued Antigua coffee beans. However, this has not completely stopped the production of pirated coffee beans from imported fruits and processed locally. Nevertheless, apart from the overpriced counterfeits, there are good quality coffee beans that can be traced back to Antigua and are worth pursuing.

Altitude: 1,500- 1,700 m

Harvest: January-March

Breeds: Bourbon, Catuai, Caturra

Antiqua Flora

Origin: Guatemala

Origin: Antiqua

Method of processing raw beans: washing

Roasting degree: medium baking degree

Flavor: Medium palate, smooth and supple, floral, slightly sour