Taste, variety and producing area of Guatemalan coffee
Antigua coffee is produced in Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffee. Every 30 years or so, the area near Antigua is hit by a volcanic eruption. Guatemala's very hard beans are elegant, sour, clean and hierarchical. As well as sour green apples, berries, jasmine, orange peel, green pepper, sweet 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.
Guatemalan coffee varieties
Guatemalan coffee
Guatemalan coffee
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Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica (Arabica) variety. Due to the long ripening period, the beans are medium and dense (Guatemalan coffee beans are graded not on the basis of particle size, but on the basis of shortcomings), and the bean color is dark turquoise. The unique sour taste of fragrance, mellow, sweetness and freshness is characterized by the aroma and taste of coffee beans hidden in its sour taste. Therefore, coffee beans with this characteristic can be called high-quality coffee beans. The name of the product is suitable for baking degree and taste characteristics. There are few places in the world that offer a variety of high-quality coffee beans like those produced in Guatemala. The excellent quality of Guatemalan coffee beans is due to the unique conditions of their producing areas, including different climate change in each region, rich soil formed by volcanoes, abundant natural water resources, high-altitude mountains and shady and moist forests.
Guatemala has seven major coffee producing areas: Antigua,Coban,Atitlan,Huehuetenango,Fraijanes,Oriente and San Marcos.
The coffee beans in each producing area have their own characteristics, and they have won a lot of praise for Guatemala in the international community, especially the perfect coordination of the sour, sweet and mellow texture of Antigua; with a touch of smoke and a little more emphasis on its mystery, you will have a reason not to look for alternatives everywhere after tasting.
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What are the characteristics of how many kinds of coffee are there? which kind of coffee tastes better?
Mocha: 1 stick 3 concentrate, 1 hand 3 hot chocolate and 1 hand 3 milk foam, then sprinkle with chocolate powder. Mocha beans have a soft sour taste, but they are too sweet in many coffee shops to taste the original Japanese charcoal roasted coffee: heavy roasting makes people feel bitter, but keeps the original taste of the coffee to the maximum. I also specifically asked the handsome owner of the coffee shop about the mixed proportion of coffee beans.
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The growing environment of Colombian coffee beans
The suitable climate in Colombia provides a real natural pasture for coffee. Coffee trees in Colombia are mainly cultivated in the Andes, on steep slopes about 1300 meters above sea level, where the annual temperature is about 18 degrees Celsius, annual rainfall is 2000 to 3000 millimeters, latitude 1-11 15 north, longitude 72-78 west, and the specific range of elevation can exceed 2.000 meters. By
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