What is the roasting degree of Guatemala Vivette South Fruit Coffee? Where did the name Guatemala come from?

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"Guadi" is a nickname given to Guatemala by coffee lovers. The Mayan town sits on top of 37 volcanoes, two of which erupted in 2010. Coupled with frequent tornadoes and natural disasters everywhere, it is a veritable "dangerous place". However, fertile volcanic soil, undulating mountains and changeable microclimate are ideal conditions for growing coffee. As of 2011, Guatemala was the country with the highest coffee production in Central America.

Guatemala has been growing coffee since around 1850. Before World War I, the Germans controlled as much as 80% of the country's production, most of which was exported to Germany. ANACAFE, the official coffee farmers' association, divided the country into eight regions according to region and flavor in the 1990s, and registered trademarks to promote the origin. These include Antigua, Acatenango, Huehuetenango and Atitl á n, where many award-winning farms are located. Common beans in Guatemala today include Typica, Bourbon, Caturra, Catua í, Pacas, Maragogype, Pacamara (a hybrid of the first two), Pache Comum (a local variety of Typica), and Gesha.

Vivette Nanguo Highland, a place name with temperament, is located in the northwest of Guatemala. the soil of the highland is fertile and rainfall is abundant, and the cloud belt generated by the unique valley terrain of the high platform is the best coffee growing environment given by God. Therefore, Vivette South Fruit Highland is famous for producing high-quality coffee. Most of the winning beans in the Guatemalan coffee competition come from Vivette South Fruit Highland, which has a very good evaluation in the international community.

Shallow roasting City (fragrance): Vivetna fruit high mountain bean structure than Central American coffee, in the shallow roasted more delicate and changeable acidity, fresh and conspicuous mango pineapple fruit scented tea, meticulous and layered citric acid, jasmine tea aroma whirling in the upper jaw, when the coffee such as sliced lemon scented tea. The sour and sweet of the fruit are well balanced at this time, with slow and unirritating acid gushing out at the front of the tongue but then bringing out a series of sweetness.

Medium baking (general B): this baking degree has the best jasmine tea aroma and taste of Vivetna fruit and mountain beans, a little sweet and sour, sweet and sour, and the softness of sliding down the throat makes people feel comfortable and not Kaka. The acid of the orange seems to be lifted from the starting point to slowly render layer after layer behind, leaving the nose with the aroma of raisins is a good feeling. At this time, the coffee beans produced by Vivetta Nango are meticulous, elastic and vaguely full of mysterious characteristics.

Heavy roasting (general C): unlike the coffee produced in Antigua with a delicate smoky taste and a hint of cocoa chocolate powder, the sweet and smooth mouth of maltose has always been characteristic of Vivette Nanguo Coffee with a rich syrup taste and a hint of mint in the finish. This kind of baking degree round smooth mouth is the most acceptable to the public.