Antigua, Guatemala-how to cook alpine volcanic beans can reflect its unique flavor

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Antigua, Guatemala-Alpine volcanic beans

Guatemala has the best coffee growing environment, including the altitude where coffee grows, the fertile soil and the cloudy climate of the valley. Waiting for the conditions to match perfectly. The coffee produced in Antigua is the most laudable. It is mentioned that its first impression is the unique taste of tobacco and the sweetness of milk chocolate, but don't forget that the Guatemalan alpine beans are characterized by the stunning aroma of tropical flowers when they are roasted shallowly. The best quality Antigua coffee is the alpine volcanic beans produced by small farms near the volcanic area. The beans are small and long, and the color is dark green.

Light roasted City (fragrance): strong mango aroma, citrus acid is clean, full but not prickly, acid is acceptable to most people, close to the concentration of milk, coffee into the throat after the acid left on both sides, take a breath cool mouth.

Medium roasting (general B): the aroma of coffee is between chocolate and raisins, the acidity is very soft, milk chocolate is sweet, and the soft nutty taste is the aftertaste.

Re-baking (general C): this is the most suitable baking degree, with a very strong chocolate aroma, much like the concentration and sweetness of heated maltose, and the delicate grass smell looms on the coffee like tulle.