Main information of Lake Attilan producing area in Guatemala Lake Attilan coffee flavor

Lake Attilan producing area, Guatemala

Atitlan, which is surrounded by a group of volcanoes, gives coffee a more relaxed personality than Huehuetenango, but it has no less flavor. It is one of the important and well-known volcanic coffee producing areas in Guatemala, surrounded by three volcanoes (Volc á n Atitl á n, Volc á n San Pedro, Tolim á n), compared with other volcanic coffee producing areas. The soil of Atitrand contains the most abundant organic matter. 90% of the coffee is grown along extremely steep slopes and extends all the way to Lake Attilan, Guatemala's largest and most famous volcanic lake, whose beauty makes it a desirable area for many writers and tourists. In the near afternoon, there will be a strong wind in the Atitlan producing area, which is called xocomil by the locals, which means "take away the evil wind". The wind glides across the cold surface of Lake Attilan and blows to the coffee producing area, so that the microclimate of the area has its own style and characteristics.

The humidity in this area is as high as 70-80%. Drying occurs almost entirely in the sun, and almost 95% of coffee is grown by an average of 12 hectares of small producers. Most of the coffee harvested in these areas is bourbon, but Typica,Caturra and Catuai beans are also grown. The harvest is between December and March. Atitlan coffee is fragrant. They have crisp and bright acidity and a whole body.

■ altitude: 1500-1700m

■ annual rainfall: 1800mm to 2300mm

■ average temperature: 20: 23 ℃

■ relative humidity: 75-85%

■ harvest season: December to March

■ soil: volcano

Main drying process of ■: Rizhao

■ shade species: Gravilea & Inga

Main topography of ■: Lake, forest

■ coffee is mellow: bright aroma, citrus acidity and balanced flavor