Guatemala Antigua coffee region estate introduction Latissa estate
Cup reviews of Antigua coffee:
Aroma 7.8; flavor 7.85; acidity 7.95; balance 7.63; overall 7.78; alcohol 7.85; aftertaste 7.60
Delicate, well-balanced, with rich aromas and excellent sweetness.
(Elegant, well balanced with a rich aroma and a very sweet taste.) the three majestic volcanoes Agua, Acatenango and Fuego surround the Antigua Valley. Every once in a while, Fuego-- one of Guatemala's three active volcanoes adds fresh, mineral-rich ash to the soil of Antigua. The volcanic pumice in the soil can keep the soil moist, greatly making up for the lack of precipitation in Antigua, which is the least rainy of the eight coffee-producing regions in Guatemala.
Like all Guatemalan boutique coffee, Antigua coffee is grown in shade. In Antigua, shade is mainly used to protect coffee trees from frost, which is cold and sometimes frosty from December to February every year. Dense shade and extremely shallow aquifers create a unique microclimate for coffee trees living in Antigua. The extremely high content of pumice (pumice) in Antigua soil (from the active Fuaigo volcano Fuego) keeps the humidity stable at 65% all the year round, which is very different from other volcanic coffee producing areas, where the humidity is usually very different from the dry and wet seasons.
Fertile volcanic soil, low humidity, plenty of sunshine and cool nights all make up the unique Antigua region of Antigua is a closed valley surrounded by three volcanoes: Agua, Acatenango and Fuego. Antigua is flat and slightly sloping, unlike other coffee producers located in volcanic areas.
Most coffee trees are planted in the hinterland of the valley, even though they are already 5000 feet above sea level; in addition, some farmers grow coffee on the slopes of volcanoes, nearly 5600 feet above sea level, in the Antigua Valley, the oldest and best-known coffee producing area in Guatemala. Volcanoes and extremely shallow groundwater tables form a dry microclimate, which is characterized by low humidity, adequate sunshine and cool nights.
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The origin of the variety and name He is an elephant bean Maragogype and Pacas derived varieties take Maragogype and Pacas the first four letters of the combination into Pacamara is an excellent coffee variety developed in El Salvador, coffee particles are very large and close to the elephant beans about 21~22 mesh, is the best coffee varieties in Central and South America in the past two years, every country or farm wants to find out
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