What are the characteristics of Guatemalan coffee beans elegant and lively fruit acid

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Front Street-introduction to Guatemalan Coffee

In the long history of Guatemala, Mayan culture flourished for a time. The territory is located in large-scale agricultural gardens to small-scale farmers, including many agricultural gardens with a long history. In the 1750s, Jesuit priests brought coffee to Guatemala, and it was only after independence from the Spanish colonies and a wave of immigrants from Germany that coffee trees were officially planted in Guatemala in 1812.

The geographical feature of Guatemala lies in its rich diversity on both sides facing the Atlantic and Pacific oceans, as well as lakes, Mexican plains and alpine areas. Agricultural gardens all over the country make good use of the surrounding environment to develop unique coffee cultivation.

Guatemala's extremely hard beans are famous for their elegant, sour, clean, well-structured, as well as sour apples, berries, jasmine, orange peel, green pepper, sweet and sour fruit, sweet chocolate, and even smoky aftertaste.

Such a rich regional flavor should be related to the soil and water in the eight major producing areas of the dangerous country. Among them, the five producing areas of Antigua, Ekat Nango Valley, Attilan, St. Mark and Huaiqiang belong to volcanic geology. In addition, Vivetta Nanguo, Koban and New Oriental producing areas belong to the climate of non-volcanic highlands or tropical rain forests. Guatemala is home to more than 300 microclimates, making it the largest in the world.

Variety Kind

Most of the Arabica species here are bourbon species.

Most of the Arabica coffee is produced here, most of which are bourbon, leaving only a few Tybika seeds. In addition, there are small Kaddura or Kaduai species, which have also been actively planted in recent years.

Distinguish different quality grades according to altitude

In areas with higher elevations, coffee is highly valued for its sour taste and strong feeling, while in lower areas, it is not sour or strong, so the farms have moved to the highlands one after another. Among the grades set by altitude, the highest grade is called "Strictly Hard Bean".

Knowledge: Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica (Arabica) varieties.

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