What's the difference between individual coffee in the eight major producing areas of Guatemala? What are the differences in taste and flavor?

What's the difference between individual coffee in the eight major producing areas of Guatemala? What's the difference between taste and flavor?

SanMarcos San Marcos

Guatemala has the warmest climate and the heaviest rainfall in the coffee producing areas. The hillside facing the Pacific Ocean was the first to get Rain Water, so it blossomed relatively early. There is plenty of rain and it tends to blossom as soon as it rains. The level of coffee in this area fluctuates greatly, which is closely related to the post-harvest treatment. At the same time, abundant rainfall poses a challenge to the drying process after harvest. Because there is a lot of rain and there is still a surplus after the coffee is harvested, drying in the sun depends on luck. Therefore, some coffee plantations use both natural drying and mechanical drying. The coffee in this area, at high altitude, has obvious acidity and sweetness. if the coffee berries are handled properly, they will have quite full and unique aromas.

Altitude: 1300-1800 m

Harvest time: December-March of the following year

Varieties: bourbon, Kaddura, Kaduai

Acatenango Akernango

Coffee growth in this area is concentrated in the Acatenango River Valley, where the name comes from the volcano. In the past, coffee producers would sell coffee to "coyotes" (coffee buyers, known as coyote, drive trucks everywhere to buy coffee fruit in cash), and they would ship the coffee fruit to Antigua for processing. Antigua's coffee has a high reputation, so it can also get a higher price. However, this practice is relatively rare now, because Acatenango's own coffee is also good and widely recognized. Now it is possible to make a higher profit because of its production and marketing experience. The coffee produced is usually high in acidity and rich in layers.

Altitude: 1300-2000 m

Harvest time: December-March of the following year

Varieties: bourbon, Kaddura, Kaduai

Coban class

The name of this area comes from Coban city. The city flourished as a result of the growth of powerful German coffee producers, and the influence did not fade until the end of World War II. The dense rainforest here also means wet weather, which also challenges the drying process of coffee. This area is remote, so transportation is difficult and the cost is high. But there are a lot of good quality coffee in the area. The rainforest brings a climate of low temperature, high rainfall and high humidity, resulting in the thick and uniform consistency of its coffee with fruit and slightly spicy aromas.

Altitude: 1300-1500 m

Harvest time: December-March of the following year

Varieties: bourbon, Marago Rippi, Kaddura, Kaduai, Patch

NuevoOriente New Oriental

Located in eastern Guatemala, near Honduras. The climate here is dry and most coffee is produced by small farmers. The coffee industry did not come to this region until the 1950s and developed relatively late.

Altitude: 1300-1700 m

Harvest time: December-March of the following year

Varieties: bourbon, Kaduai, Kaddura, Patch

Huehuetenango Vivette Nanguo

This is one of the more famous producing areas in Guatemala, and the pronunciation of the regional name is the most intriguing. The name comes from the Navat language Mahutl, which means "the land of the ancients / ancestors", where the climatic conditions are quite suitable for coffee cultivation. The economy of this area depends on coffee exports and produces a lot of amazing good coffee. The volcano-free Huehue Highlands is the highest in Guatemala, with little rainfall and a late harvest, resulting in a layered coffee with floral and fruity flavors. The acidity is mild and the touch is mellow.

Fraijanes Flajanes

The coffee-producing plateau surrounds the capital, Guatemala City. The soil in this area with frequent volcanic activity is very fertile, but it also occasionally has an impact on human safety and infrastructure. The soil is rich in pumice, which can even be ignited. Unfortunately, the planting area of coffee here has gradually shrunk due to the change of urban development land use rights. The coffee in this area belongs to the type of balanced flavor, but it has more unique aroma and flavor than Antigua.

Altitude: 1400-18001 m

Harvest time: December-February of the following year

Varieties: bourbon, Kaduai, Kaddura, Patch

Antigua Antigua

Antigua is one of the most famous coffee producing areas in Guatemala and one of the best known coffee producing areas in the world. The name of the region comes from the city of Antigua and is listed as a World Heritage site by the United Nations Educational, Scientific and Cultural Organization (UNESCO) for its Spanish architectural civilization. Because of the abuse of the name Antigua in the market, the coffee in this producing area depreciated, so it became a legal producing area (Denomination of Origin) in 2000, and the whole people were "Genuine Antigua Coffee". Although this prevents other producing areas from selling coffee under the name of Antigua, it does not prevent fraudulent practices in which merchants buy fruits from other producing areas to deal with here. In spite of this, coffee in this region is easy to get a clear production and marketing resume, although some prices have been overbid, at that time the production area did produce high-quality coffee beans, it is worth a try. This area is the virgin place where coffee is produced in Guatemala. The climate is dry and the coffee is sweet with even nutty, spicy and chocolate flavors. One of Xing Dad's core beans in the Chinese market is made here. Quack ~

Altitude: 1500-1700 m

Harvest time: January-March

Varieties: bourbon, Kaddura, Kaduai

Atitlan Atitlan

The coffee garden in this area is located around Lake Atilan. The rainfall is slightly more and the humidity is higher. The scenic lake area, which is located at an altitude of 1500 meters, has deeply captured the hearts of writers and tourists over the years. A strong wind blows near noon and afternoon every day, which is locally known as "xocomil", which means "the wind that blows away sin". There are many private nature reserves in the area for the purpose of protecting the ecological diversity of the area and preventing deforestation. Previously, the coffee ecology has been threatened by many, one of the reasons is rising labor costs and vicious competition. The expansion of urbanization has also put pressure on the land, and many farmers think it is more profitable to sell the land than to continue to grow coffee. The coffee produced in this region is recognized as a Guatemalan classic: bright, with lemon and chocolate flavors, thick and easy to taste. The aroma is obvious, acidity is proportional to altitude, and some areas are unique, with chocolate and spice flavors. Quality has great ups and downs.

Altitude: 1500-1700 m

Harvest time: December-March of the following year

Varieties: bourbon, Tibika, Kaddura, Kaduai