The world of coffee is full of Guatemalan cigarette coffee. Have you ever known it? Is it herbal?

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Guatemala has a combination of tropical rain forests, volcanic geology, highland valleys and a variable microclimate, coupled with several rainfall patterns and fertile soil, which make Guatemalan coffee rich and diverse. Coffee became an important cash crop in Guatemala in 1845 with the establishment of the Coffee Planting and Extension Commission, accounting for 90% of Guatemala's total exports by 1880, and then suffered political turmoil in the 20th century, which hit agriculture hard, but coffee production peaked in the millennium.

The Republic of Guatemala (Spanish: República de Guatemala), commonly known as Guatemala, is located in northern Central America, bordering Mexico to the northwest, Belize to the east, Honduras to the Caribbean Sea, El Salvador to the southeast, and the Pacific Ocean to the southwest.

Coffee arrived in the United States via the Caribbean Islands between 1720 and 1730, the story of the famous French army captain Mathieu de Clieu. After that, Jesuit teams spread coffee to other countries. During this period, Guatemala and the surrounding lands belonged to the same Spanish territory. The earliest plantations were planted around 1770. At that time, other crops used as sources of pigment were at the heart of the colonial economy.

It was once the most brilliant core of Mayan civilization and the political and economic center of Spanish colonization of Central America. Coffee has been Guatemala's economic lifeline for more than a century, and its crisscross mountain terrain, volcanic lakes, plains and mountains, and adjacent Atlantic and Pacific oceans interweave more than 300 microclimates, thus creating unique flavors for each region.

Gua coffee generally has five common producing areas: Vivetenango (Huehuetenango), Antigua (Antigua), Cobán (Cobán), Atitlán (Atitlán), Acatenango (Acatenango), more recommended are: Vivetenango, the highest altitude, less rainfall, ripening late, taste with fruit and flowers, is recognized as the best coffee producing areas. The second is sweet potato area, where coffee trees are planted at an altitude of 1300~1600 meters. The climate is dry and the coffee aroma is uniform, with nuts, spices and chocolate flavor. Generally speaking, melon country coffee taste fine, elegant, sweet, with fruit, but also more complex, rich, rich, with chocolate, toffee aroma.

Solarization is a rare method of processing green beans in Central and South America. Because of the obvious rainy season and microclimate, Guatemala fine coffee, which has been mainly treated by washing for 150 years, has begun to try solarization in response to market demand in recent years.

Following the ancient Mayan culture's method of drying seeds, the same wisdom is applied to specialty coffee, producing a rich fermented aroma and multi-layered flavor that is different from typical washed coffee.

Guatemala coffee

English Name: Guatemala Coffee

Honors: Cigarette Coffee

Origin: Guatemala

Taste and characteristics: green beans, beans thin, sour one of the varieties, taste sour alcohol and slightly wild, best used to blend coffee, rich taste, with tobacco flavor, smooth taste slightly charcoal.