The names of eight major producing areas of Guatemalan coffee and the characteristics of coffee flavor

Akatango Valley

At altitudes of up to 2000 meters (6500 feet), it is densely shaded and ecologically unique, with the nearby Fuego volcano erupting intermittently, making its coarse, sandy soil rich in various minerals. Temperate sea breezes from the Pacific Ocean and seasonal climates allow this region's coffee to be sun-dried and processed by home-style traditional methods accumulated over the years.

[Features] obvious acidity, dry and wet fragrance, pleasant, good body, clear and long finish.

Rainforest Cobain

Cloudy, rainy and cool all year round. The vast majority of rainforest Cobain coffee is grown in the region's distinctly undulating, foggy mountains, heavily influenced by limestone and clay from the Atlantic Basin. Cobain has two seasons: rainy and rainy.

[Characteristics] Clear fresh fruit flavor, balanced body, pleasant aroma.

Antigua

Rich volcanic soil, low humidity, plenty of sunshine and cool nights are characteristic of this region. The valley is surrounded by three volcanoes: Agua, Fuego and Acatenango. Ash from the eruption enriched the soils of Antigua with minerals. Volcanic pumice keeps humidity and overcomes the lack of rainfall in Antigua; dense shade protects against occasional frosts.

[Features] Rich wet fragrance, good balance, high sweetness, elegant taste.

microtenango heights

Of Guatemala's three major non-volcanic coffee producing areas, the Picotepec Uplands have the driest climate and the highest elevation. Dry, hot winds from Mexico's Tehuantepec plateau protect coffee from frost and coffee can be grown up to 2000 meters (6500 feet). Because of its remoteness, all coffee farmers must process their own coffee, but fortunately there are so many streams in the area that small processing plants can be set up almost anywhere.

[Features] High acidity, pleasant, high body, with wine aftertaste.

Wyjans Plateau

The area is volcanic soil, high altitude, abundant rainfall, humidity changes greatly. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the region's soils. The dry season sunshine is abundant, although the morning fog, dew is big, but dissipates quickly. As a result, 100 per cent of the coffee in the region is sun processed.

[Features] Bright acidity, consistent, full aroma, delicate body.

new Oriental

Coffee in this region has been grown exclusively by small farmers since the 1950s, and today every farmer in the mountains is a coffee-producing unit. This region, once the most remote and poorest in Guatemala, is now showing signs of life. Rainy, cloudy, New Oriental ancient era is a volcanic area, soil volcanic metamorphic evolution, rich in minerals, nutrition balance, different from other volcanic coffee producing areas.

[Features] The taste is balanced, full-bodied and full of chocolate flavor.

Traditional Atitlan

Atitlan is one of the five largest volcanic coffee producing areas in Guatemala, and its soil organic matter is the richest of the five volcanic coffee producing areas. 90% of the traditional Atitlan coffee is grown on the intensely fire-burning slopes of Lake Atitlan, where the daily breeze stirs the lake, an important factor influencing the microclimate of the region. This area has accumulated excellent planting and processing technology for a long time.

[Features] Fresh aroma, bright acidity, full body.

San Marco Volcano

San Marco has the hottest climate of Guatemala's eight coffee-producing regions, with rainfall of up to 200 inches (5, 000mm). The rainy season is earlier than in other areas, and coffee trees bloom earlier. As in other remote areas of Guatemala, volcanic San Marco coffee is grown and processed by small farmers. Due to frequent rains during the rainy season, most coffees are pre-dried in the sun and then dried in Guardiola dryers.

[Characteristics] Aroma and taste have subtle floral fragrance, obvious acidity, good body