The flavor of Guatemalan boutique coffee introduces the taste characteristics of Guatemalan coffee
Famous representative coffee: Antigua, Huehuetenango
Guatemala has a latitude of about 15 degrees, with the Pacific Ocean on the left and the Caribbean Sea on the right. The Sierra Mountains on this side of the Pacific Ocean are the main growing areas of Guatemala coffee.
Because of the long range of mountains, regional climate changes greatly, thus creating the country's seven major coffee producing areas, each with different flavors and characteristics. Among them, the coffee produced in Antigua is famous for its slightly sour, fragrant and sweet taste, and slightly volcanic carbon burning flavor. Guatemala coffee is famous all over the world.
Coffee in the country is Arabica and processed by washing. Farther to the northwest lies the Huehuetenango highlands, which, because of its elevation above 5000 feet, produce coffee with the characteristics of high altitude coffee, which is hard, acidic and rich in flavor. It is also one of Guatemala's most distinctive coffees.
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There are eight major coffee producing areas in Guatemala, the bourbon variety of the Akanango Valley, Katulakatu.
There are eight main coffee producing areas in Guatemala, one of which is the AcatenangoValley (Akanango Valley), Guatemala (AcatenangowbrValley), and the Akanango Valley area, which began to grow coffee as early as the 1880s. Today, at an altitude of 6500 feet (2000 meters), there are many small growers and families.
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Rwanda Coffee Flavor Introduction Rwanda Coffee Flavor Characteristics Rwanda Coffee Origin
Made from washed Arabica beans, this coffee has a unique and perfect flavor. Rwandan coffee, in its washed arabica bean form, is of absolute quality. As far as Africa is concerned, its coffee industry stands out because the country thrives mainly on producing the best possible coffee beans. The taste of Rwandan coffee is described as grassy with tropical climate characteristics.
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