Guatemalan Coffee about the producing areas and characteristics of Guatemalan coffee beans

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Guatemala

The coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, all located on the highland topography of the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil, so that all parts of the country have natural environmental conditions that are very suitable for coffee cultivation. Each producing area has a unique flavor, excellent sour taste and fruity aroma, which is one of the top coffee in the world and suitable for individual consumption.

Name of producing area

* Antigua Antigua: rich volcanic soil with low moisture, strong sunshine and cool night breeze are the characteristics of Antigua area. Three spectacular active volcanoes-Yagua, Jacques and Fugua form a beautiful valley. Fugua active volcano from time to time adds misty dust / coffee rich and mild, mellow aroma and high-quality acidity

* Coban Rain Forest Rainforest Coban: there are significant differences in Coffee production areas of Guatemala in the Koban Rain Forest region. The area is shrouded in clouds throughout the year, the rainfall is abundant and the climate is cool. The local soil is composed of limestone and clay. Under the influence of the Atlantic basin and the northward jungle tropical climate, most of the coffee in this area is grown on obviously slow hilly land / characteristics are obviously different from other producing areas of the country.

Characteristic full-bodied beans with distinct and subtle acidity, with a hint of wine aroma

* Mount San Marcos Volcanic San Marcos: the warmest coffee producing area in the country. In this area, the rainy season is the densest and the flowering period is the earliest. The rainy season is from June to September, even torrential rain. In some areas, the annual rainfall is as high as 197 inches / the coffee has a distinct sour taste, and the beans are full with a clear, faint aroma of flowers.

* Attilan Traditional Atitlan: one of the four major volcanic coffee zones. The soil of Attilan is the most fertile of all organic matter. 90% of the coffee is planted along extremely steep slopes all the way to Lake Attilan, the largest and most famous of the many volcanic lakes in Guatemala.

The characteristic coffee is fragrant and intoxicating, the taste is sweet in the sour, and the coffee bean is full.

* towering Highland Highland Huehue: the driest and highest area of coffee production among the three non-volcanic areas. It is currently the most rugged and remote place in Guatemala. Because of the hot and dry wind blowing into the mountains from the Mexico Plain, the mountain area is frost-free and can grow coffee up to 6500 feet high. The characteristic coffee beans are firm and full, with a special sour taste and a slight wine aroma.

* Farrakhan Nice Plain Fraijanes Plateau: the volcano is quite high above sea level and the soil is rich in pumice. Farrakhan Nice Plain is an active volcanic area, so the coffee producing area has similar characteristics to Antigua. Rain Water's high and varied humidity and temperature difference give the Farrakhan Nice Plain a very different flavor.

Characteristic Farrakhan Nice Plain Coffee has elegant fragrant temperature and mellow overall texture, with special and pleasant acidity.

* New Oriental New Oriente: under the perennial cloud shade of Rain Water Fengpei, New Oriental is similar to Koban in climate, except for a small difference. It used to be a volcanic area with metamorphic rocks in the soil. The minerals in the soil are balanced by a large amount of metamorphic rock. Coffee cultivation is also different from the general Guatemalan volcanic area, New Oriental coffee grows in volcanic soil, and there is no volcanic activity during the growth period.

The characteristic aroma has obvious acidity and good texture. It is the newest coffee producing area in Guatemala.