Guatemala Coffee Manor Flavor Manor introduction to Incht Manor
The region of Guatemala is known for producing high-quality beans in the country's coffee-growing regions, with the highest elevation and dry climate in the microtenango region. It is located in a rare non-volcanic area in Central America. The mountains are bumpy and the terrain is very dangerous. Although the elevation is nearly 2000 meters, the warm, dry air blowing from the Mexican plains protects coffee trees in this area from frost.
Guatemala Antigua coffee is not only smooth and hard, but also of good quality. It is a perfect combination of acid and sweet. Together with a trace of smoke, it emphasizes its deep depression and mystery. Antigua in particular, its sour, sweet, mellow texture is how perfect coordination, it is not only good quality, but also more intense than other Guatemala coffee flavor, taste richer, tobacco flavor heavier.
Antigua coffee, grown in volcanic areas, prides itself on its rich aromas, with coffee flavors ranging from strong acidity to light sourness, without mentioning the name of the producing area, but only with SHB. This bean belongs to bourbon coffee beans, is one of the varieties of sour strong, mellow taste and slightly wild. Guatemala very hard beans to elegant lively acid, clean and tasteless, distinct layers, as well as green apple sour fragrance, berry fruit fragrance, jasmine flower fragrance, orange peel fragrance, green pepper fragrance, fruit sour feeling, chocolate sweet fragrance, and even the tail rhyme is known for smoky flavor. Fine acidity, mellow aftertaste, mysterious feeling. Suitable for post-hangover release
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Introduction to the flavor and taste of Guatemala Coffee Manor
Guatemalan coffee has a strong aroma, even if you don't drink it, just smelling it is already a pleasure. Antigua coffee has a rich and velvety mellow, rich and lively aroma, and fine sour taste. When the attractive fragrance lingers on the tip of your tongue, there is an indescribable mystery. You may feel dull at the first sip, but as the coffee slows down
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The flavor and taste of Kenyan coffee the characteristics of Kenyan coffee beans are introduced in the manor area.
The increase in the number of Kenyan coffee is obvious. From 1969 to 1970, 800000 bags of coffee were exported, and by 1985 and 1986, the output increased to 2 million bags. Now the yield is stable at 1.6 million bags, with an average yield of about 650kg per hectare. Even before coffee prices skyrocketed in recent years, the average price of coffee in Kenya had been rising. Prices in 1993-1994 were 50% higher than they were 12 months ago.
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