Introduction to the flavor and taste characteristics of Antigua Coffee Manor in Guatemala with a long and clear aftertaste

Guatemala's extremely hard beans are famous for their elegant, sour, clean, well-structured, as well as sour apples, berries, jasmine, orange peel, green pepper, sweet and sour fruit, sweet chocolate, and even smoky aftertaste.

Such a rich regional flavor should be related to the soil and water in the eight major producing areas of the dangerous country. Among them, the five producing areas of Antigua, Ekat Nango Valley, Attilan, St. Mark and Huaiqiang belong to volcanic geology. In addition, Vivetta Nanguo, Koban and New Oriental producing areas belong to the climate of non-volcanic highlands or tropical rain forests. Guatemala is home to more than 300 microclimates, making it the largest in the world.

Guatemalan coffee varieties

Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica (Arabica) variety. 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 high-quality coffee beans. The name of the product is suitable for the taste characteristics of baking degree.

The average elevation of dangerous countries is high, with coffee belts distributed above 1500 meters and between 14 and 16 degrees north latitude, it is the easiest to grow extremely hard beans, all of which are washed, of which 45% belong to fine grade, the proportion is quite high, and there are also a small amount of Robusta.

Dangerous coffee varieties are mainly bourbon, Tibika, Kaduai, Kaddura, there are also a small number of yellow bourbon, Rosa and Pacamara, the variety is quite diverse, but it is also commendable to retain the ancient Tibica and bourbon.

The first step is to smell the dry aroma of coffee Fragrance: put freshly ground coffee powder close to your mouth and nose, and you will feel the dry aroma of different coffees from different coffee producing areas. For example, in Latin American coffee, you will smell something similar to nuts and dark chocolate, while coffee in Africa has more floral and fruit flavors. These differences are brought about by differences in plantations.

The second step is to taste the flavor Flavor: when the coffee is in your mouth, you can feel its flavor. In this respect, many enthusiasts, especially those who are just beginning to come into contact with coffee tasting, always think that coffee doesn't smell good. It is true that the sensory discrimination of coffee liquid in the mouth requires a certain amount of exercise, but over time, the flavor can be detected. We still compare Yega Schiffe with washing Guatemala, and some friends say, "I know they taste different, but I don't know how they are different." This is a real situation, but don't worry.

The third step, feel the aftertaste: after drinking the coffee, there will always be a taste back from the throat, some aftertaste is very long and clear, some is very short and very vague. We say that a longer and clearer aftertaste is good, and the quality of raw coffee beans is higher.

The fourth step, know the acidity: many friends do not like sour coffee, like very mellow or even strong coffee, think that this is strong enough. But if you want to be a coffee connoisseur, the key to getting started is to know the acid in coffee. However, it must be made clear here that the more sour coffee is, the better. The sweet and sour substances in coffee are components of the complexity of coffee flavor. In fact, without talking about coffee, people's understanding of acid will become much easier. Here is an example: squeeze a lemon into juice, divide it into three equal cups, add a small spoonful of sugar in the second cup and two tablespoons of sugar in the third cup, then the acidity of the first cup of coffee is higher than that of the third cup, but these three cups of different types of acid, we say the acidity is different. Some coffee is very acidity, very smack, in the professional cup test, we still give it a very low score, some coffee although sour, but sweet with sour kind of very comfortable and round acid, we will give it a high score.