Flavor and taste of Guatemalan coffee bean producing area
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.
Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica varieties. 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 first-class coffee beans. The name of the product is suitable for the taste characteristics of baking degree.
Guatemalan coffee
depth
Bitter and fragrant, good taste
The coffee produced in the highland is mellow and has a good sour taste, which is well received and is the best material for mixed coffee.
Coffee varieties:
Arabica species (Arabica):
It accounts for 85% of total coffee production, including Brazil, Colombia, Guatemala, Ethiopia and so on. The beans are turquoise, thin and small, with special aroma and sweet acid, which is good to drink with other coffee. Excellent quality, more suitable for public taste.
Robada species (Robusta):
Roughly planted in Java, Indonesia, drought-resistant and insect-resistant; bitter taste, but bitter with fragrance, especially after cooling with a unique sweet taste, suitable for the preparation of cold coffee, mellow and extremely bitter.
Liberia plus species (Leberica):
The quantity of this variety is very small, most of it is used to synthesize coffee and make coffee essence, it is difficult to see in the market, the quality is not good, and the flavor of the single product is not good.
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What are the treatment methods of raw coffee beans? which is better, capsule coffee machine or traditional coffee machine?
Natural washing is very common in Brazil. The natural washing method is very similar to the water washing method, except that the natural washing method uses a high-pressure washing machine to remove the mucous membrane of the coffee surface, thus skipping the fermentation process. Several raw coffee processing companies in Brazil and Colombia have patented this method and have become local natural water system processing monopolies. this
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Introduction to the treatment of the shape characteristics of Honduran coffee beans
The granules of coffee beans in Honduras are large in shape, uniform in size and glossy in color. In order to facilitate harvesting, farmers will prune the coffee trees to no more than 150 centimeters, because if they grow too high, they have to set up ladders to pick, which is not only time-consuming, but also may damage the trees by bending branches. As the ripening period of each fruit of the coffee bean is different, it is necessary to keep the coffee bean in good condition.
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