Characteristics of Guatemala Antigua Huna Park Coffee suitable roasting degree of Guatemala Coffee

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The best-known coffee producing areas in Guatemala are Vivette Nanguo and Antigua volcanoes. Antigua is located in the southwest of Guatemala, facing Agua, Fuego and Acatenango volcanoes to the south. It has a unique geographical environment and is a typical coffee growing mecca. Hunapu is a brand founded by Zelcafe and founded by Luis Pedro Luis Pedro Zelaya. About 30 groups of small-scale producers jointly produce the products, which are treated by traditional washing and soaked in water for about 24 hours to remove pulp and mucus.

Guatemala has the best coffee growing environment in Central American countries, including the perfect combination of coffee growth height, fertile soil and coffee growing climate. The coffee produced in the Guardia Antigua region is the most famous, and when it comes to it, people think of the unique smoky taste and the sweetness of milk chocolate. The best quality Antigua coffee is the Guardia Antigua-Alpine volcanic beans produced by small farms in the volcanic area.

Hunapu is a nickname for Antigua locals to call the "Volcan de Agua" volcano, the largest of the three volcanoes in the Antigua region, and Hunapu means "mountain of flowers" in the local dialect. Almost every corner of the area can overlook the water volcano, so the coffee in this area is named after the beautiful nickname of the water volcano.

This clustered coffee producer centers around the Beneficio Bella Vista processing plant, which sends coffee to the processing plant every year, and the processing plant owned by the Luis Pedro Zelaya family also provides technical support and related welfare facilities for farmers in the area.

Light baked City (fragrance): hazelnut with blueberry aromas, grapefruit acidity is subtle and bright, smooth taste, this baking degree of sweetness is the sweet fruit of Hawthorn.

Medium baking (general B): hickory fruit aroma, the acidity becomes very soft and slightly upward at the end, the taste is thin, sweet milk chocolate, with the finish of peanut powder.

Heavy baking (general C): chocolate replaces the aroma of hazelnut and appears after acid cooling. The taste is moderately sticky and smooth. Sweetness is the smell of maltose after baking, and the delicate smoky taste appears in Huigan.

When baked to a slightly thicker (Full-City+ or dark), the aromas of chocolate and cocoa are attractive but the palate remains delicate, clean and subtle.