Guatemala Antigua Coffee Bean Flavor Taste Manor Introduction Guatemala Coffee Features
Like Guatemala's 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 work together to create a unique micro-climate for the coffee trees living in it.
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, rich aroma and excellent sweetness, fertile volcanic soil, low humidity, plenty of sunshine and cool nights, all of which make Antigua unique.
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, thus greatly making up for the lack of precipitation in Antigua-Antigua is the least precipitation of the eight coffee producing areas in Guatemala. Antigua has a very high pumice content (from the active Fuaigo volcano Fuego), which keeps the humidity stable at 65% all the year round, which is very different from other volcanic coffee producing areas. The humidity in other volcanic areas usually varies greatly between the dry and wet seasons, and 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 the volcano, and the Antigua producing area is a closed valley nearly 5600 feet above sea level, surrounded by three volcanoes: Agua, Acatenango and Fuego. Antigua is flat and slightly sloping, unlike other coffee producers in volcanic regions. The Antigua Valley is one of Guatemala's oldest and best-known coffee producing areas. 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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Indonesian Bali Kopi Luwak introduces civet boutique coffee beans Bali coffee price
It is said that coffee farmers in early Indonesia regarded civet cats that ate ripe coffee fruits as mortal enemies, but at some point someone began to think of picking coffee beans from the civet droppings to make coffee with unique flavor. Coffee experts everywhere have tried and were amazed. Since then, local farmers spend a lot of time collecting civet droppings in the forest every day during the coffee ripening season.
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Taste of Mexican Coffee the characteristics of Mexican coffee beans are introduced in the manor area.
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