What are the flavor characteristics of coffee beans in the Koban rainforest region of Guatemala? How do you classify the grades?
What are the flavor characteristics of coffee beans in the Koban rainforest region of Guatemala? How do you classify the grades?
The coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, all located on the highland topography of the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil. as a result, all parts of the country have natural environmental conditions that are very suitable for coffee cultivation. Each producing area has a unique flavor, excellent sour taste and fruity aroma, which is one of the top coffee in the world and suitable for individual consumption.
Koban rain forest
The Koban rainforest region is significantly different from other coffee producing areas in Guatemala, with year-round clouds, abundant rainfall and a cool climate, and the local soil is composed of limestone and clay. Under the influence of the Atlantic basin and the northward jungle tropical climate, most of the coffee in this area is grown on obviously slow hilly land.
The characteristics of coffee in this area are obviously different from those in other producing areas of the country. The bean body is full, with bright and subtle acidity, with a hint of wine aroma.
Planting height (m): 1300-1500m
Production season: December to March
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.
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