Guatemala Coffee production area of Central and South America
Full bodied, fruity aromas with hints of spice and smoke.
Lots of alively fruity kind of acidity distinctive aroma , spicy /smokey flavor good body.
Antigua borders Mexico to the north. Like Tarasu in Costa Rica, Antigua, southwest of Guatemala, grows coffee on the slopes of a volcano that erupts every 30 years, enriching the soil, while the mountains, with plenty of sun and moisture, produce excellent coffee. Like many fine Arabica hard beans, Guatemala Antigua coffee has a rich flavor, moderate acidity, and a wonderful tobacco or smoky smell, which is especially popular with adult men. SAN MARCO and HUEHUENTENANGO in the north are also major producers of quality coffee.
Note: North Coban, Hard Bean; Strictly Hard Bean
EPW, washing class superior 3000M;PW double washing class 2500-300M;EGW superior washing class 2000-2500M;GW excellent class 2000M below.
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Ethiopian Irga Coffee African Fine Coffee
Glycol, low acidity, rich fragrance, unique strong fruit aroma, slightly floral aroma Fine mellow body light acidity, outstanding aroma, with extraordinary floral perfumes Harald ECMC (the Ethiopian Coffee Marking Corporation) sun treatment of raw beans, raw beans are divided into: long beans (long be)
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Costa Rican extra hard coffee boutique coffee
Costa Rican extra hard coffee (Costa Rican Tarrazu SHB) is full-bodied, sour, sweet and fruity. Plenty of body sweetness .lively acidity terrific fruity high notes. Tarrazu, south of San Jose, is the most famous coffee producer in Costa Rica and one of the most famous coffee producers in the world.
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