Characteristics of flavor and taste of Guatemala Antigua Flower God Coffee Manor with slightly charcoal flavor in aromatic alcohol

Antigua Valley is Guatemala's oldest and best-known coffee-producing region. Volcanoes and shallow water tables create a dry microclimate characterized by low humidity, plenty of sun and cool nights.

Antigua is an enclosed valley surrounded by three volcanoes: Agua, Acatenango and Fuego. Antigua is flat and slightly sloping, unlike other coffee producing areas located in volcanic areas.

Most coffee trees are grown in the heart of the valley, but even so, elevation has reached 5000 feet; in addition, some farmers grow coffee on the slopes of volcanoes, at elevations approaching 5600 feet.

The extremely high pumice content of Antigua soil (from the active Fuego volcano) keeps humidity constant at 65% year-round, which is very different from other volcanic coffee producing areas, where humidity usually varies greatly between dry and wet seasons.

Fertile volcanic soils, low humidity, plenty of sunshine and cool nights all make Antigua unique.

The majestic three volcanoes Agua, Acatenango and Fuego surround Antigua Valley. Every once in a while, Fuego-one of three active volcanoes in Guatemala-adds fresh ash rich in minerals to Antigua's soil. Volcanic pumice in the soil keeps the soil moist, making up for Antigua's low rainfall-the lowest of Guatemala's eight coffee-producing regions.

Like all Guatemala specialty coffees, Antigua coffee is grown in shade. In Antigua, shade is mainly used to protect coffee trees from frost, which sometimes occurs during the colder nights from December to February. The dense shade and shallow aquifers combine to create a unique microclimate for the coffee trees that inhabit it. Antigua coffee dates back to the Mayan civilization. Due to volcanic eruptions, the soil here is more nutritious, and sufficient sunlight and moisture also make the coffee produced excellent quality. Most importantly, the residents here insist on growing Arabica bourbon coffee, although the yield is small, but the quality is better. Antigua's inhabitants, who grow coffee on a large scale, like to harvest it all at once and use the ancient sun method to remove the skin and pulp from the coffee fruit. People pluck ripe fruit and unripe fruit together, even mixing leaves with them and spreading them out in the sun. When spread on the ground for a long time, coffee beans easily absorb the impurities of the soil, so they often have an odd salty taste. The taste is often unbearable to first-time tasters, but people who are used to it like it. Coffee farmers in Antigua earn very little. But they say they are happy, even in poverty, because of coffee. Antigua coffee is soft and has a slightly charred taste, just like chocolate sweetness mixed with smoke. This charcoal-burning incense sticks to nearby areas and erupts every 30 years, allowing the coffee trees to absorb the nitrogen that erupts from the volcano. Because of this unique charcoal-burning aroma, Antigua coffee is also known as "cigarette coffee". In fact, coffee produced in other countries near volcanoes also contains similar smoke, but not as pure as Antigua coffee. Almost all coffees produced in Antigua retain this unique smoke flavor to the greatest extent. Among them, the most authentic coffee is produced in Kamana Farm, which has always been regarded as