What makes Guatemala coffee beans, the aristocracy of coffee beans, famous?

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Why do Guatemalan coffee beans are called aristocrats among coffee beans?

Guatemalan coffee beans enjoy the reputation of the highest quality coffee beans in the world, just like the aristocratic look of coffee beans. Starbucks coffee also uses Guatemalan coffee beans. Why are Guatemalan coffee beans called aristocrats? this has something to do with the origin of Guatemalan coffee beans.

Of the three major non-volcanic coffee-producing regions in Guatemala, the Weitango Highlands has the driest climate and the highest elevation. The dry and hot wind from Mexico's Tehuantepec plateau protects the coffee from frost and can be grown to 2000 meters (6500 feet).

The Vivette Nanguo Highlands have warm, humid Caribbean air from the Central Mountains, clouds and a changeable climate; the land is a volcanic area, cultivating fertile volcanic soil. Coupled with the fact that it is located on the edge of plate activity, the severe alpine basin topography has given birth to a rich and lively coffee style under such changeable wind and soil conditions. as a result, the high-quality Vivette South fruit coffee beans are divided into seven grades according to the elevation, and the higher the quality is at the high altitude, the more mellow it is.

Guatemalan coffee beans, produced in Guatemala, belong to bourbon coffee beans and are one of the more sour varieties. It has a strong sour taste, mellow taste and slightly wild taste, and can be used as a single drink or for the preparation of comprehensive coffee.

Characteristics of Guatemalan coffee beans, taste: bitter and fragrant, good taste.

Extremely hard beans are famous for their elegant, sour, clean, well-organized flavor, as well as sour apple, berry, jasmine, orange peel, green pepper, sweet and sour fruit, sweet chocolate, and even smoky aftertaste. The coffee beans are full-grained, delicious and balanced, the coffee is mellow and has a good sour taste, and the coffee prepared with it is pure and full-bodied, which is the first choice for blending coffee.

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