Guatemala's eight major producing areas and microclimate, what are the differences in climate and flavor among different producing areas?

Guatemala's eight major producing areas and microclimate, what are the differences in climate and flavor among different producing areas?

After the impact of the Kuroshio movement, people gradually began to have professional knowledge and technology related to the coffee industry. In addition to the annual large-scale coffee-related exhibitions, barista competitions and the rapid development of baking equipment, our loyalty and love for coffee is no longer just to meet the status quo. For a professional coffee glutton, there are many things about tasting a good cup of coffee, among which the most profound key is the "miniature gas queen" in each producing area, which is the key to motivate the whole body.

The importance of microclimate

In the most suitable golden coffee belt, the most basic condition is the annual rainfall of 1000 to 2000 mm, and the average temperature is in the range of 20 ℃. Even in the same producing area, there are many differences in coffee beans due to slight differences in climate characteristics (flavor, stratification, sour-sweet fusion, aroma characteristics, etc.). Each different climate combination gives coffee beans an amazing personality and characteristics, and there are still many unique flavors that have not been discovered or defined. This is the excellent charm of the microclimate, causing many coffee lovers to pursue the highest state crazily, even CATAMONA!

Guatemala

Central America enjoys a unique geographical environment, with North and North America in the north and South America bordering on the south. Facing the Caribbean Sea and the Gulf of Mexico, the climate is relatively hot and humid, and it has always been an important coffee producing area in the world.

Coffee has been the lifeblood of Guatemala's economy for more than a hundred years. The crisscross of mountain topography, volcanic lakes, plains and mountains, and the neighboring Atlantic and Pacific oceans interweave more than 300 kinds of microclimates, thus creating a unique flavor of different regions.

The National Coffee Association of Guatemala (ANACAFE) is roughly divided into eight producing areas according to the conditions of coffee flavor, climate, soil and altitude.

Microclimate in eight major producing areas

Andigua producing area / average temperature 18 ℃-22 ℃

Fertile volcanic soil, low humidity, sufficient sunshine and cool evening breeze are the characteristics of this area. The area is surrounded by three volcanoes, and whenever Fuego erupts, the mineral-rich ash mixes with the soil to make up for the lack of local rainfall and gives the coffee a special smoky aroma.

Coffee flavor: sweet and sour balance, unique cocoa aroma. It is generally mentioned that the standard acidity of Guatemala is based on this area.

Traditional Attland producing area / average temperature 20 ℃-23 ℃

In this area, among the three major volcanic producing areas of the country, the soil is the most rich in organic matter. 90% of the coffee plants are planted along extremely steep volcanic slopes, and the daily cool breeze from the Atitl á n lake gives the region's microclimate its own style and characteristics.

Coffee flavor: strong flavor, with intoxicating aroma, sweet in sour taste.

Koban rainforest producing area / average temperature 15 ℃-20 ℃

The year-round cloud, abundant rainfall and cool climate are mainly divided into rainy season and rainy season in this area. At the same time, affected by the tropical climate of the Atlantic basin, the cultivated soil is mostly limestone and clay.

Coffee flavor: the characteristics are very different from other producing areas, with bright and subtle sour taste, there is also a light wine aroma.

New Oriental producing area / average temperature 18 ℃-25 ℃

Rain Water is abundant in this area, and its climate is similar to that of Koban rainforest. Because it is located in a resting volcanic zone, the soil contains a large amount of metamorphic rocks and minerals, which is very different from other areas with frequent volcanic activity.

Coffee flavor: contains aroma, obvious acidity and good texture. This area is the newest coffee producing area in Guatemala.

San Marcos volcano / mean temperature 21 ℃-27 ℃

The warmest coffee producing area in Guatemala has abundant rainfall, the densest rainy season and the earliest flowering period. Because of the unexpected rainfall during the harvest season, most growers dry coffee beans in the sun first and then by machine.

Coffee flavor: bright sour fruit, full bean body, with fresh, light floral aroma.

Akatilanda Valley producing area / average temperature 14 ℃-31 ℃

Coffee in this area grows at 2000 meters. Because of the Fuego volcano nearby, the rough, sandy soil is rich in minerals. Caressed by the mild sea breeze of the Atlantic Ocean and significant climate differences, coffee beans are more suitable for sun-drying.

Coffee flavor: the sweetness is good, the fruit acidity is delicate, and the flavor and aroma are loved by most people.

Weiwei plateau producing area / average temperature 20 ℃-24 ℃

Among the three non-volcanic producing areas, this area is the driest and highest-lying area in the single coffee producing area. It is also the most rugged and remote place in Guatemala. Because of the dry and hot wind from Mexico, the mountains are free from frost, so coffee can be grown at a height of nearly 6500 feet.

Coffee flavor: bright and delicate sour, with a slight wine aroma.

Farrakhan Nice Plain / average temperature 12 ℃-26 ℃

The volcano in this area is high above sea level and the soil is rich in pumice. Farrakhan Nice Plain is still an active volcanic area, so that the coffee in this area is similar to Antigua.

However, Rain Water's abundant, high and varied humidity, and large temperature difference give the Farrakhan Nice Plain a very different flavor.

Coffee flavor: elegant aroma, mild and mellow overall texture, with special and pleasant acidity.