Guatemala Antigua Coffee Flavor Taste Manor Features Guatemala Coffee
The coffee beans in each producing area have their own characteristics, and they have won a lot of praise for Guatemala in the international community, especially the perfect coordination of the sour, sweet and mellow texture of Antigua; with a touch of smoke and a little more emphasis on its mystery, you will have a reason not to look for alternatives everywhere after tasting.
Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica varieties. 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 first-class coffee beans. The name of the product is suitable for the taste characteristics of baking degree.
Guatemalan coffee
depth
Bitter and fragrant, good taste
The coffee produced in the highland is mellow and has a good sour taste, which is well received and is the best material for mixed coffee.
Coffee varieties:
Arabica species (Arabica):
It accounts for 85% of total coffee production, including Brazil, Colombia, Guatemala, Ethiopia and so on. The beans are turquoise, thin and small, with special aroma and sweet acid, which is good to drink with other coffee. Excellent quality, more suitable for public taste.
Robada species (Robusta):
Roughly planted in Java, Indonesia, drought-resistant and insect-resistant; bitter taste, but bitter with fragrance, especially after cooling with a unique sweet taste, suitable for the preparation of cold coffee, mellow and extremely bitter.
Liberia plus species (Leberica):
The quantity of this variety is very small, most of it is used to synthesize coffee and make coffee essence, it is difficult to see in the market, the quality is not good, and the flavor of the single product is not good.
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Introduction to the flavor and taste characteristics of Costa Rican coffee St. Roman Manor.
The research center, located about 30 kilometers northeast of San Jose, the capital of Costa Rica, belongs to the Costa Rican Coffee Association and is the research institution for planting, breeding and quality inspection of Brazilian coffee fruits in Costa rica. in addition, it also has 10 hectares of experimental plots, planting a number of excellent varieties. Coffee is the main agricultural product in Costa Rica, with an annual output of more than 2 million bags
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Special sweet Panamanian coffee taste the characteristics of the manor producing area Cupid Coffee
In 1996, Blaise and Rachel visited a farm for sale in the Haramijun area of the Bocketi Valley, and was attracted by the beautiful farm and immediately bought it. This is Esmeralda. Daniel Lou, the third son of Haramiqiong Farm. It is in this farm that Mr. Bidasson has grown Geisha coffee that attracts the attention of the coffee world. Geisha pronunciation is the same as Japanese.
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