Quiet Guardian of Lake Etiran, Guatemala-Guatemalan Coffee Etiran [Azure Lake]

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Atitlan Lake was formed by volcanic eruptions 80, 000 years ago, with a depth of about 305m and an area of 360km2. Atitlan Lake is located in the highland at 1500m above sea level, surrounded by Atitlan volcano (3535m), Toliman volcano (3158m) and San Pedro volcano (3020m). The beauty of Lake Atitlan in the early morning is unforgettable, with a glimmer of sunlight in the sea of clouds, a large temperature difference between day and night and strong winds in the afternoon are the unique micro-weather of Lake Atitlan. Lake Atitlanc is recognized by ANACAFE (Guatemala National Coffee production Association) as one of the eight major coffee producing areas in the country and one of the five volcanic areas. Coffee bred from organic soil is characterized by a fruity and full aroma, and the round acidity of the entrance immediately blooms in the mouth.

Since 1950, it is the descendants of the Mayans who have lived here for generations to grow coffee and guard this precious resource, mainly the four villages formed by the Tzutuhil and Kaquchikel ethnic groups, and have now entered the third generation of management. The Azure Lake is named after the beauty of the lake in Atitlan, which represents the same pure atmosphere and elegant taste as here.

Delicious science:

Generally speaking, Guatemalan coffee has more oil, and Azure Lake has more oil than other Guatemalan coffee. High maturity represents coffee cherries that are carefully taken care of.

Cup test evaluation:

Black tea and lemon-like strong taste, with sweet purity, full texture.

Raw bean information:

Producing area

Guatemala Atitlan

Authentication

-

Business operators

Unitrade

Variety

Bourbon is dominant.

Elevation

1500 meters--

Cultivated area

2500 ha (total of all agricultural gardens)

Output

-

Harvest time

-

Screening

More than 15

Packing

69kg sack

Processing method

Water washing

Drying method

Sunshine, machinery

Test results

The contents of chlorogenic acid, lipid and sucrose were higher than those of ordinary products.

Guatemalan coffee is also high in lipids.