Full aroma, fine body, Guatemala Inchter Estate coffee flavor, taste, production characteristics

Rich volcanic soil, low humidity, plenty of sunshine and cool nights are the characteristics of this producing area. The valley is surrounded by three volcanoes: Agua, Fuego and Acatenango. Volcanic ash from the eruption makes the soil of Antigua rich in minerals. Volcanic pumice can maintain humidity and overcome the lack of rainfall in Antigua; dense tree shade protects against occasional frosts.

[features] Wet fragrance is rich, balance is good, sweetness is high, taste is elegant.

Tiny Nanguo Highland

Of the three major non-volcanic coffee-producing regions in Guatemala, the Weitango Highlands has the driest climate and the highest elevation. The dry and hot wind from Mexico's Tehuantepec plateau protects the coffee from frost and can be grown to 2000 meters (6500 feet). Because of its remote location, all coffee farmers have to process their own coffee. Fortunately, there are so many streams in the area that small processing plants can be set up almost anywhere.

[characteristics] High acidity, pleasant, high alcohol thickness and wine aftertaste.

Waiqiangsi plateau

The area is of volcanic soil, with high altitude, sufficient rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is processed in the full sun.

[characteristics] the acidity is bright and consistent, the aroma is sufficient, and the thickness of alcohol is delicate.

New Oriental

Coffee in this area has been grown entirely by small farmers since the 1950s, and now every farmer in the mountains is a coffee production unit. This area, once the most remote and poorest part of Guatemala, is now alive and well. Rainy, cloudy, New Oriental ancient times is a volcanic area, soil volcanic metamorphic rock evolved, rich in minerals, balanced nutrition, different from other volcanic coffee producing areas.

[features] the palate is well-balanced, mellow and full-bodied, with chocolate flavor.

Traditional Atitlan

Atitlan is one of the five largest volcanic coffee producing areas in Guatemala, and its soil organic matter is the most abundant among the five volcanic coffee producing areas. 90% of the traditional Atilan coffee is grown on the violent volcanic slopes of Lake Attila, where the daily breeze stirs the lake, which is an important factor affecting the microclimate of the region. The area has accumulated excellent planting and processing techniques for a long time.

[characteristics] the aroma is refreshing, the acidity is bright and the mellow thickness is full.

San Marco, vol.

San Marco has the hottest climate of the eight largest coffee producing regions in Guatemala, with a maximum rainfall of 200inches (5000 mm). The rainy season is earlier than in other areas, and coffee trees bloom earlier. Like other remote areas of Guatemala, volcanic San Marco coffee is grown and processed by small farmers. Due to frequent rainfall in the rainy season, most coffees are pre-dried in the sun and then dried in a Guardiola dryer.

[characteristics] there are subtle floral aromas in the aroma and taste, obvious acidity and good mellow thickness.