Guatemalan coffee roasting Guatemalan coffee sour Guatemalan coffee how to drink

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Guatemala began to introduce coffee cultivation in 1838, because there are many volcanoes in Central America, as well as plateaus and mountains, are very suitable for growing coffee beans, so the quality of coffee beans is very good, and the output of this place is also quite high. It is one of the top ten coffee producing countries in the world. Antigua is the most famous producing area in these eight producing areas, with ultra-high quality Arabica coffee beans. Coupled with the place's stable climate, rainfall, and rich volcanic ash soil nutrients, showing a fruity, sour taste bright, smooth taste.

Rich sour aroma and rich sweetness

Brewed coffee can smell strong sour aromas, such as the tonality of blackberries or pears, resulting in fruity and sour aromas, as well as a clear sour taste, as well as the charred aroma and black sugar texture of semi-roasted sweet potatoes, not only the sweetness of hazelnuts, but also rich flavors, which are memorable in fresh and clean coffee cups.

Each new flavor from shallow baking to re-baking

The density of very hard beans is solid, the taste is rich and heat-resistant, the environment allows coffee beans to highlight its flavor with richer changes and layers, the tasting process can show a new feeling from light roasting to re-baking, and good coffee beans can have strong drupe aromas, such as nuts or hazelnuts, as well as thick caramel flavor and sweetness, all of which are decorated with elegant floral aromas. Brewed coffee allows you to enjoy a perfect natural taste experience.

Medium-deep baking with a little mellow feeling

Mysterious Lake coffee beans are characterized by their full aroma, showing a bright flavor after peeling and washing, and after fermentation, the beans here have a high degree of recognition.

The way to use medium-deep baking is that he will have a strange sour smell of fruit coming out of his mouth, with a little elegant honey, and the meticulous sweetness is the sensory enjoyment of this bean, and then bake it deeply. Medium-deep baking will develop a mellow oil and add another layer of color.

A combination of aroma and taste

The freshly brewed coffee will have a strong aroma, which will divert your sense of smell and attention immediately, with a slight sour smell, which makes you feel as if you have entered the world of fruit. When you taste it for the first time, you will feel sour and sweet. It tastes like a green apple, awakening the coffee drinker's sense of taste, and then it will turn into a smooth mango aroma, both sweet and a little prairie aroma. Fine taste, layers of grading, with deep-roasted mysterious lake coffee beans, strong texture, moderate acidity after brewing in warm water, just right sweetness, not only warm and smooth, giving full play to the fine characteristics of Arabica beans, the rich aroma remains to the end is the excellent aroma of sugar and coffee fruit fermentation.