What are the characteristics of coffee in Guatemala? how do you drink coffee in Guatemala?

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Guatemala Vivette Nango-visionary Manor Coffee beans

Vivette Nanguo is a place name with temperament and good Chinese translation. The Vivette Nanguo Highland of Guatemala, located in the northwest of Guatemala, is a cloud belt formed by the unique climate of the valley, which is given by God. In addition, the soil is fertile and rainfall is sufficient, so Vivette Nanguo Highland and Antigua region have become the two most important coffee producing areas in Guatemala, but the flavor is 180 degrees different. Most of the coffee in Antigua emphasizes the complex taste of tobacco, while Vivetta Nango Highland is characterized by delicate fruit acid and the sweetness of maltose syrup.

The introduced Finca La Providencia manor beans may be the environment where the coffee farm is located, where the temperature difference is big in the morning and evening, and the water content of coffee beans is higher than that of coffee beans.

Shallow baking City (fragrance): citrus, lime flavor occupies the entire cup, the very standard Vivetna fruit coffee bean acid is very long-lasting, sour to sweet quickly, full aroma.

Medium roasting (general B): at this stage, the best coffee beans in Providencia are the taste and taste of jasmine tea, which makes people wonder whether they are drinking coffee or English scented tea. A little sweet and sour is greater than the softness of the acid slipping down the throat. It is a pleasant feeling that the acid of the orange seems to be refined and slowly rendered in the rear.

Heavy baking (general C): light cocoa, sweet maltose and some jasmine on the palate. Without deeper roasting, this coffee is rare and has a bright aroma of fruit acid and jasmine, which is a pity if there is only a strong flavor of chocolate.