Introduction to the full-bodied and rich Antigua coffee in Guatemala

Antigua coffee tastes soft, aromatic alcohol slightly charred flavor, as if the sweetness of chocolate and smoke mixed together. This charcoal-burning incense sticks to nearby areas and erupts every 30 years, allowing coffee trees to soak up the nitrogen gas that erupts during major eruptions. Because of this unique charcoal-burning aroma, Antigua coffee is also known as "cigarette coffee". In fact, coffee produced in other countries near volcanoes also contains similar smoke, but not as pure as Antigua coffee. Almost all coffees produced in Antigua retain this unique smoke flavor to the greatest extent. Among them, the most authentic coffee is produced in Kamana Farm, which has always been considered the best coffee in Antigua. It has fuller particles, stronger smoke, and a slightly sour aroma, which is more complex than other coffees. Antigua coffee has a strong aroma, even if you don't drink it, just smelling the aroma is already a kind of enjoyment. Antigua coffee has a rich and velvety body, rich and lively aroma, and fine acidity. When the seductive aroma lingers on your tongue, it implies an indescribable mystery. On the first sip, you may feel bland, but as the coffee cools, you'll find it slightly sweet and be pleasantly surprised by its depth. When tasting Antigua coffee, you can taste it with cocoa powder, which can make Antigua coffee taste smoother and softer. Antigua coffee dates back to Mayan civilization. Due to volcanic eruptions, the soil here is more nutritious, and sufficient sunlight and moisture also make the coffee produced excellent quality. Most importantly, the residents here insist on growing Arabica bourbon coffee, although the yield is small, but the quality is better. Antigua's inhabitants, who grow coffee on a large scale, like to harvest it all at once and use the ancient sun method to remove the skin and pulp from the coffee fruit. People pluck ripe fruit and unripe fruit together, even mixing leaves with them and spreading them out in the sun. When spread on the ground for a long time, coffee beans easily absorb the impurities of the soil, so they often have an odd salty taste. The taste is often unbearable to first-time tasters, but people who are used to it like it. Coffee farmers in Antigua earn very little. But they themselves say that even if they are poor, they still feel happy because of coffee.