Guatemala Vivetna fruit producing area introduces how to grade Guatemalan coffee?

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GUATEMALA

Guatemala (Guatemala) well-known representative coffee: Antigua (Antigua), Vivette Nan Guo (Huehuetenango).

The latitude of Guatemala is about 15 degrees; it borders the Pacific Ocean on the left and the Caribbean Sea on the right. The Sierra Mountains on the Pacific side are the main coffee-growing areas in Guatemala. Because the mountains are very long and the regional climate changes greatly, it has created the seven largest coffee producing areas in Guatemala. The coffee in these seven major producing areas has different flavors and characteristics. Among them, the coffee in Antigua is slightly sour, fragrant, and has a slightly volcanic carbon burning flavor, which makes Guatemalan coffee especially famous in Antigua. The coffee of Guatemala belongs to Arabica, which is treated with water. In the far northwest, there is a piece of Huehuetenango highland. Due to the elevation of more than 5000 feet, the coffee produced has the characteristics of hard texture, strong acidity and rich flavor of high altitude coffee. It is also one of the most distinctive coffee in Guatemala.

HUEHUETENANGO

Huehuetenango, located at the foot of the Cuchumatanes Mountains, is the highest non-volcanic mountain range in Central America. Cuchumatanes Mountain has limestone soil and high pH value, which provides natural nutrients for growing coffee. Hot air gushed from the plains of Tehuantepec, Mexico, and merged with the cold air from the mountains of Cuchumatanes. As a result, the area is free from frost and coffee can be grown to more than 2,000 meters.

Vivette Nango is so remote that almost all producers handle their own coffee. Fortunately, the number of rivers and rivers in the area is so abundant that treatment workshops can be found anywhere. The area has ideal geographical conditions for growing high-quality coffee. Coffee from Huehuetenango is a special coffee with unique acidity and taste.

In front of the street coffee, Guatemala Polsa, a micro-batch of beans from Vivette Nanguo, is only 138 kilograms worldwide, which is very rare. Although it is produced in Guatemala, it is rare that it does not have the smoky taste of Guatemalan coffee. The layers are rich, with flavors of plums, passion fruits and raisins.

GRADE

Altitude level: like many other Central American countries, Guatemala has its own altitude level for coffee growth. The higher the altitude, the slower the growth and maturity. Therefore, the higher the density of raw beans, the higher the quality.

Prime: 750m-900m above sea level

Extra Prime: 900m-1050 m above sea level

Semi Hard Bean: 1050 m-1220 m above sea level

Hard Bean (HB): planted at 1220 m-1300 m above sea level

Strictly Hard Bean (SHB): planted more than 1300 meters above sea level

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