What is the flavor and characteristics of Guatemalan coffee beans?
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What's the flavor of Guatemala coffee beans?
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.
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.
Characteristics of Guatemalan coffee beans
Guatemala is a big coffee producer in Central America, ranking eighth in the world in terms of output. Guatemala, whose name comes from the Mayan language, means "country of the forest", thelandofmanytrees. Located in Central America, it is known as "the pearl in the crown of China and the United States". Although Guatemala has a limited land area, it has a rich and diverse climate. A country famous for lakes and volcanoes, with volcanic soil, precipitation, temperature, humidity and altitude, Guatemala has a natural environment suitable for coffee growth.
Raminita flower god
Country of origin: Guatemala
Producing area: Antigua
Varieties: Kaddura, Kadoui, Bourbon
Altitude: 1200-1600 Meters
Treatment: washing
Flavor description: elegant floral aroma, soft acid, chocolate, clean and bright taste
Guatemalan rhododendron
Country of origin: Guatemala
Production area: section class
Variety: Caturra, Catuai
Altitude: 1200-1400 Meters
Treatment: semi-fermentation + rest in water
Flavor description: sweet and sour flavor of tropical fruit, sweet caramel.
Santa Ana, Guatemala
Country of origin: Guatemala
Producing area: Santa Rosa
Variety: Bourbon, Yellow Caturra, Red Caturra
Altitude: 1585-1645 Meters
Treatment: washing
Flavor description: rich, good body, plum, red wine flavor and long finish.
Guardiola Victory Manor
Country of origin: Guatemala
Producing area: Santa Rosa Baverena
Variety: Pache, Caturra
Altitude: 1500-1700 Meters
Treatment: washing + three special soaking
Flavor description: chocolate and caramel, long tail, typical Guatemalan coffee.
Capetilo Manor Capetillo
Country of origin: Guatemala
Producing area: Antigua
Variety: Bourbon
Altitude: 1500-1700 Meters
Treatment: insolation
Flavor description: very special citrus fruit aroma, wine flavor, rich layers, soft taste and good balance
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How to make Guatemalan coffee and the flavor characteristics of Guatemalan coffee
Follow the comments (Wechat official account vdailycom) and found that the beautiful cafe opened a small shop of its own how to make Guatemalan coffee. Warm the cup. Everyone knows that the tannins in the coffee do not work as expected, making the coffee very sour, so we should pour hot water into the coffee cup before we start brewing the coffee. two。 Grind beans. The thickness of hand-brewed coffee should also be based on the coffee.
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A brief introduction to Kilimanjaro Coffee and Kilimanjaro Coffee
Follow the caf é (Wechat official account vdailycom) found that the beautiful cafe opened its own shop. Tanzania's main coffee producing area is located at the foot of Mount Kilimanjaro, which is rich in volcanic soil. Some coffee trees planted here are more than 100 years old. The earliest coffee was first introduced by Christians from Kenya and began to grow coffee. Coffee trees must be taken good care of.
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