Guatemala's three non-volcanic coffee producing areas
Waiqiangsi plateau
Waiqiangsi plateau
The area is of volcanic soil, with high altitude, sufficient rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is processed in the full sun.
[characteristics] the acidity is bright and consistent, the aroma is sufficient, and the thickness of alcohol is delicate.
New Oriental
New Oriental
Coffee in this area has been grown entirely by small farmers since the 1950s, and now every farmer in the mountains is a coffee production unit. This area, once the most remote and poorest part of Guatemala, is now alive and well. Rainy, cloudy, New Oriental ancient times is a volcanic area, soil volcanic metamorphic rock evolved, rich in minerals, balanced nutrition, different from other volcanic coffee producing areas.
[features] the palate is well-balanced, mellow and full-bodied, with chocolate flavor.
Traditional Atitlan
Traditional Atitlan
.
[characteristics] the aroma is refreshing, the acidity is bright and the mellow thickness is full.
- Prev
Atitlan, one of the five major volcanic coffee producing areas in Guatemala
Atitlan is one of the five largest volcanic coffee producing areas in Guatemala, and its soil organic matter is the most abundant among the five volcanic coffee producing areas. 90% of the traditional Atilan coffee is grown on the violent volcanic slopes of Lake Attila, where the daily breeze stirs the lake, which is an important factor affecting the microclimate of the region. The area has accumulated excellent planting and processing techniques for a long time.
- Next
Papua New Guinea's finest coffee beans with excellent natural conditions
Papua New Guinea's coffee production is not very high, its coffee beans are carefully processed washed Arabica beans. Generally washed coffee beans, full of bright fruit, but not very strong acidity. It is characterized by a silky soft taste and excellent aroma, moderate acidity, coffee is relatively rare in the high alcohol and medium acidity coffee varieties, regardless of
Related
- Does Rose Summer choose Blue, Green or Red? Detailed explanation of Rose Summer Coffee plots and Classification in Panamanian Jade Manor
- What is the difference between the origin, producing area, processing plant, cooperative and manor of coffee beans?
- How fine does the espresso powder fit? how to grind the espresso?
- Sca coffee roasting degree color card coffee roasting degree 8 roasting color values what do you mean?
- The practice of lattes: how to make lattes at home
- Introduction to Indonesian Fine Coffee beans-- Java Coffee producing area of Indonesian Arabica Coffee
- How much will the flavor of light and medium roasted rose summer be expressed? What baking level is rose summer suitable for?
- Introduction to the characteristics of washing, sun-drying or wet-planing coffee commonly used in Mantenin, Indonesia
- Price characteristics of Arabica Coffee Bean Starbucks introduction to Manning Coffee Bean Taste producing area Variety Manor
- What is the authentic Yega flavor? What are the flavor characteristics of the really excellent Yejasuffi coffee beans?