Introduction to the flavor of Guatemala Antigua coffee beans at auction on July 27 at Starbucks

Guatemala, real Central American coffee beans. Beans grown in Guatemala tend to have rich flavors of chocolate, cocoa and toffee, especially Strictly Hard Bean raw coffee grown in the Atitlan and Antigua coffee-growing areas of the central highlands of the country, showing these qualities and floral acidity, which is usually smoky or chocolate-floral.

July 27th COE of Guatemala starts bidding

Students who are interested can log on to the official website to see the raw bean information.

The growing areas or regions of Guatemala include the Flajanes Plateau, Antigua, the Vevetnango Highlands, the Tropical Rain Forest Copan, Mount San Marcos, the New Orient and Attland.

Among them, coffee beans from Antigua were selected by Starbucks. Starbucks chose Antigua, Guatemala's Antigua region, like Burgundy and champagne in France. These agricultural areas are famous for their enthusiasm and rich traditions, and their greatest feature is the highest quality drinks. This fertile region of southern Guatemala lies between three volcanoes. Altitude and clay create perfect conditions for coffee growers and enthusiasts.

The coffee beans produced under this condition are mixed with smoky aromas, supplemented by micro-cocoa tones and perfectly highlighted by a hint of acidity.

Guatemala Antigua Coffee is a strict hard bean coffee grown between 4600 and 5600 feet above sea level, with temperatures ranging from 66 to 71 degrees Fahrenheit (19 to 22 degrees Celsius). Rainfall in the area is usually between 800mm and 1200 mm per year, with humidity relatively constant at about 65 per cent. Therefore, the area can easily create a fresh environment for the cultivation of coffee beans. The region's large and lush tropical rain forest provides vital humidity to nearby plantations, adding to the distinction of this coffee.

Different dry and rainy seasons provide a consistent climate, resulting in uniform maturation of coffee plants, and the harvest of raw coffee usually occurs from January to mid-March.