The taste of Guatemalan coffee with sour and sweet fruit introduces the coffee producing area of Guatemala.
In Guatemala, the region known for producing high-quality beans is the country's highest coffee-growing region, the dry climate of the micro-Tenango 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 acidity. The region of Guatemala is ideal for growing coffee. The annual precipitation is also very sufficient. The alpine area above 1400 meters above sea level and the climate of Guatemala with humidity ratio maintained at 60~70% create a natural environment for cultivating high-quality coffee. The highest grade of Guatemala coffee is SHB ( Strictly Hard bean: Hard coffee bean grown in alpine regions). Coffee is also famous for being branded by region. Antigua and Cobain in Guatemala are good examples. Regional brands (Antigua, Cobain, etc.) are classified through rigorous quality and aroma testing by the Guatemala Coffee Association. Regular coffees that do not pass this classification standard do not mention the name of the production area, but only indicate 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 Colombian Coffee Flavor and Taste Colombian Coffee beans from Colombian boutique coffee producing areas
One: it is said to come from the sea island of the Caribbean and from El Salvador in Central America. Second: in 1808, a priest introduced coffee beans to Colombia for the first time from the French Antilles via Venezuela. One of them is that Colombia's first coffee seeds were imported from Venezuela through the province of Santander. [1] third: the earliest coffee cultivation in Colombia
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Dominican Coffee Flavor introduces the characteristics of Dominica coffee beans in Dominica coffee producing areas
Coffee in Dominica is grown in highlands and lowlands, and its taste is slightly different. The upland is sour, but the taste is rich; the lowland is less sour and tastes smoother. Boutique coffee has become popular in recent years. High-quality coffee beans produced by some Dominican estates have a rich aroma, mellow taste and moderately bright sour taste, and have been bought with the more famous Puerto Rico beans or teeth.
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