Introduction to the characteristics of roasting degree in producing areas for describing the flavor of sour Guatemalan coffee with green apples

Guatemalan coffee has a strong aroma, even if you don't drink it, just smelling it is already a pleasure. It has a rich and velvety mellow, rich and lively aroma, high mellow, with a strong sour taste, even if people do not like acid, most people can accept. Generally speaking, light or medium baking has soft acidity, sweet taste and strong aroma; medium baking will be slightly bitter, but it can also bring out more elegant sweetness; deep baking will destroy the sour taste and aroma, and the sweetness will disappear.

Guatemala is bordered by Mexico to the north, Honduras and El Salvador to the south, the Caribbean to the east and the Pacific Ocean to the west, surrounded by mountains and seas, with tropical rain forests, volcanic geology, plateau valleys and ever-changing microclimate. Agriculture is the main source of economy, and the main agricultural product is coffee. Guatemalan coffee once enjoyed a reputation as the best quality coffee in the world. The coffee beans here are full of grains and delicious and balanced.

There are few places in the world that offer a variety of high-quality coffee beans like those produced in Guatemala. Guatemalan coffee beans are famous for their elegant, sour, clean, well-structured, sour apple, berry, jasmine, orange peel, green pepper, sweet and sour fruit, sweet chocolate, and even smoky aftertaste. Such a rich regional flavor can be attributed to the unique natural conditions of the producing area, including different climate changes in each region, rich soil formed by volcanoes, abundant natural water resources, high-altitude mountains and shady and moist forests.

Coffee was really introduced into Guatemala in 1750 by Father Jesuit, and the coffee industry was developed by German colonists at the end of the 19th century.

Guatemala has seven main coffee producing areas: Antigua, Coban, Atitlan, Huehuetenango, Fraijanes, Oriente, and San Marcos in Guatemala, where migratory birds are found on coffee farms in different ecosystems. Legume trees are like "cuje." Gushi í N, "and" chalum "(INGA genus), used in Guatemala as the main shade tree type, are not only beneficial to coffee plants, but also to migratory birds foraging birds, attracting nectar from flowers or flowers from insects. Other species of trees provide shelter and resources for companion epiphytes of the pineapple family, orchids and ferns to improve the overall biodiversity of coffee farms, birds and other animals.

In addition to migratory birds, the eastern mountain forests and coffee farms have more than a hundred resident birds, such as the crescent wabler (forest superciliosa), the masked striped pheasant (semifasciata), the tropical Golden Boda (tyrannus melancholy) and the common Bush Donna Finch. A shadow coffee system, which cannot replicate the dynamics of natural forests, can provide surprisingly high-quality habitats for many of these birds.