Taste characteristics of Guatemalan coffee. Guatemala Vivette south fruit producing area.

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At the same time, Guatemala has tropical rain forests, volcanic geology, plateau valleys and changeable microclimate, coupled with several rainfall patterns and fertile soil, making Guatemalan coffee varied in style, rich in tonality, slender, elegant, sweet and fruity, as well as more complex, rich and rich, with the aromas of chocolate and toffee.

Vivette Nan Fruit is located on the border between Guatemala and Mexico. The towering mountains and pristine rainforest environment are the best places to grow coffee. Many outstanding cup winning estates are concentrated here, such as the COE champion Injerto Manor, which can be said to be the birthplace of the champion.

There are eight major producing areas in Guatemala, but the most special one is Vivette Nanguo. Unlike the volcanic soil weathered by volcanic ash or lava flows in Antigua, Atilan, St. Marcos and other producing areas, Vivette Nan Fruit is mainly calcareous soil, which is rare in coffee producing areas all over the world. It is also worth mentioning that the highest coffee garden in this area can be as high as 2000 meters, which is more prominent than the Central American high-altitude coffee garden, which is almost difficult to cross 1800 meters because it is prone to frost.

Over the years, Huehuetenango has been a well-known and popular coffee producing area in Guatemala. Coffee grows at an altitude of more than 1500 meters. Coffee generally has high mellowness and rich acid performance. As Vivette Nan fruit producing area is remote, most coffee farmers are small farmers, and the altitude of the producing area is between 1400 and 1800m. Therefore, the temperature difference between day and night is quite large. It has created the unique growth conditions and rich micro-climate environment of coffee in this area. in addition, the mountains are also full of clean and adequate river water to supply farmers as a water source for washing treatment.