Introduction to Guatemala Antigua Coffee Coffee

Antigua is a famous producer of coffee. Antigua coffee is produced in Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffee. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee.

Other coffee producing areas such as San Marco, Oriente & Coban, Palcya, Mataquescuintia and La Uman in Sacapa have their own characteristics and have won a lot of praise for Guatemala in the international arena, especially the perfect coordination of Antigua's sour, sweet and mellow texture. Add a hint of smoky taste and emphasize its mystery, and after tasting it, you will have a reason not to look everywhere for alternatives. There are few places in the world that offer a variety of high-quality coffee beans like those produced in Guatemala. The excellent quality of Guatemalan coffee beans is due to the unique conditions of their origin. Including different climate change in each region, rich soil formed by volcanoes, abundant natural water resources, high-altitude mountains and shady moist forests, Guatemala borders Mexico to the north, Honduras and El Salvador to the south, the Caribbean to the east, the Pacific to the west, and tropical rain forests, volcanic geology, plateau valleys and ever-changing microclimate. Guatemalan coffee once enjoyed the reputation of the best quality coffee in the world. The extra hard coffee beans here are full-grained, delicious and balanced. The coffee prepared with it is pure, full-bodied and well-balanced. The average elevation of the coffee is high, and the coffee belt is distributed over 1500 meters. Between 14 and 16 degrees north latitude, it is the easiest to grow extremely hard beans, all of which are washed. 45% of them belong to the fine grade, the proportion is quite high, and there is also a small amount of Robusta.

Dangerous country coffee varieties are mainly bourbon, Tibika, Kaduai, Kaddura, there are also a small number of yellow bourbon, Rosa and Pacamara, the variety is quite diverse, but can retain the ancient Tibica and bourbon, it is also commendable that most of the Guatemalan coffee beans are cultivated in the high altitude volcanic area soil belongs to the most advanced Arabica (Arabica) variety. 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 high-quality coffee beans. The name of the product is suitable for the taste characteristics of baking degree.