Antigua Guatemala Fine Coffee Atitlan Region in Volcanic Region

The global trend of modern coffee has gone through three popular stages, the first stage is from World War II to the 1960s, instant coffee represented by cheap coffee popular; the second stage is from the 1960s to the beginning of this century, Starbucks represented by commercial coffee popular; the third stage originated in the 1970s and began to become a trend in the past decade, especially in Japan and South Korea has been greatly developed.

Guatemala aroma 3.5 points brightness 4.5 points mellow 3.5 points flavor 4.5 points aftertaste 4.5 points

Suitable for roasting degree: Light/Medial/City light roasting, city degree can best show the characteristics of Guatemala coffee, too deep will reduce the fruit fragrance, if you like smoky flavor, you can roast close to two explosions, but still do not enter the principle of two explosions.

Because the United States is deeply involved in coffee farming in this country, and exploitation is also heavy, huge North American multinational groups control the vast majority of production areas, producing low-altitude, low-quality coffee at extremely low wages! These bad coffees do not represent real Guatemala coffee. In fact, Guatemala is blessed with excellent growing conditions, many of which are ideal for altitude, soil and climate conditions, so that it can produce the most complex and delicate coffee in the world. The most famous is Antigua, a volcanic region known for its smoky coffee, spices and fruit acids. Huehuetenango, to the north, has a more fruity but slightly lighter flavor than Antigua. In addition, coffee from Covin, Freijanes and Quiche also has its own characteristics. In recent years, coffee from Attitlan has occasionally been excellent.