What is the difference between the eight major producing areas of Guatemala? Flavor and taste characteristics? How do you drink it with your hands?
What is the difference between the following eight major producing areas in Guatemala at present? Flavor and taste characteristics? How do you drink it with your hands?
★ Antigua producing area [Antigua Classic]
★ Artitela producing area [Traditional Atitlan]
★ Koban rainforest producing area [Rainforest Coban]
★ Xinfang production area [New Oriente]
★ volcano producing area [Volcanic San Marcos]
★ Vivetna fruit producing area [Highland Huehue]
★ Faradanis Plain producing area [Fraijanes Plateau]
★ Akatinan fruit producing area [Acatenango]
Most of the plants planted in this area are small farmers who plant and harvest.
The Xinfang producing area of Guatemala is a natural climate. In the past, this is a volcanic area. Because of the rocky area, the soil is rich in mineral minerals, ecological activity, and the flowers and plants are rich in plants and plants. The natural scenery is rich and diverse. Rain Water is equally rich and close to the Koban rainforest producing area, making the coffee grown with a good acidity and fragrance!
Specification:
Variety: bourbon, Kaddura
Producing area: Xinzhuofang producing area
Altitude:
Collection period: December to March
Refined method: wine-scented daily processing method
Reference to taste: citrus, dark chocolate, plum, wine, pear
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Introduction to the flavor, taste, story and grading of coffee beans from seven major producing areas in Guatemala
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