Regional Flavor of Central American Coffee--Guatemala Runner-up in Annual Production of Central American Coffee

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The runner-up of annual coffee production in Central America is Guatemala, with eight major producing areas (including Antigua, Arcatel Nango, Koban Rainforest, Mount San Marcos, Attilan, Viv Heights, Farrakhan Nice Plain and New Oriental). Among the eight major producing areas, Antigua and Vivetna are the most famous.

If you love coffee, you must have heard the name "Flower God"! The flower god is actually the name of the manor, which is located in the Antigua producing area. The strong sunshine during the day and the cool temperature at night are the characteristics of the Antigua area. The coffee at Huasen Manor is planted at 1500 meters above sea level, and the beans produced here have a floral and tea flavor, followed by a faint caramel tail and volcanic smoke.

The most famous of the Vivette Nan fruit producing areas is the "Incht Manor", which has a long history, dating back to 1900, and was planted on a mountain with an altitude of 1500mi 2000 meters above sea level. Incht Manor not only pays attention to the quality of coffee beans, but also pays attention to environmental protection, using natural farming methods to grow coffee to reduce environmental damage, and has rainforest certification.

Incht Manor is so famous because it has created an unprecedented cup test result, the ── extraordinary Cup (CoE), which won 16 awards in 11 years, a record that no one has ever surpassed.

The hometown of molasses on the tip of the tongue

Central America, which connects the two continental blocks of South and North America, is bordered by the Caribbean Sea in the east and the Pacific Ocean in the west. The topography is long and narrow, which is greatly affected by the marine climate. Central America is a mountainous terrain, volcanic activity is active, natural volcanic ash also makes the soil particularly fertile, a variety of environmental factors make Central America has unique coffee growing conditions. Central America was colonized by Spain and did not become independent until 1821. It is rumored that coffee beans were brought in during the Spanish colonial period and were first grown only in Costa Rica, and then coffee was gradually grown in Central American countries.

It is not too much to say that Central America is the "hometown of molasses on the tip of the tongue". The flavor of coffee in Central America has always been characterized by "sugar". In addition to the smell of molasses, it also has a soft and sour taste, giving the coffee more levels of flavor. Even the coffee grown in the volcanic areas can taste the faint smoky aroma and mellow taste brought by the volcano.

The temperature difference between day and night brews the taste of molasses.

The reason why Central American coffee has a molasses taste is that there are many volcanoes and towering terrain. Coffee beans are grown on hillsides at higher elevations, bathed in the sun during the day and adjusted to a cool temperature by a gentle sea breeze at night. In such a geographical environment, the temperature difference between day and night is great, which lengthens the ripening time of the coffee fruit and makes the fruit sweeter, making it a unique taste of molasses in Central America.