Introduction to the flavor description of Maraka Dura hand-ground coffee with sour fragrance

Antigua coffee is popular with most coffee lovers only because of its distinctive aroma. Because it is planted in the hills of volcanoes, it can retain its own characteristics more than Costa Rica, the main reason is that it has more geographical and climatic advantages than Costa Rica. Guatemala is located in the tropics, but due to the relatively high altitude, the climate is mild, it is a subtropical climate. Under the influence of this climate, coffee trees blossom and bear fruit more slowly than coffee trees in other parts of the world. However, the mild climate and fertile soil make it an excellent environment for growing coffee.

The coffee industry, run by the Mayans, once boomed Guatemala's economy and dominated the national economy. Unfortunately, the political situation in Guatemala is not good for these coffee growers. High output is usually a sign of a country's overall economic prosperity. However, coffee production in Guatemala has declined relatively, at 700kg per hectare, compared with 900kg per hectare in El Salvador and 1700 kg per hectare in Costa Rica. Guatemalan coffee exports are controlled by private companies, but the National Coffee Commission controls other sectors of the coffee industry.

At present, some of the best quality coffee from Guatemala is exported to Japan, where each cup of coffee sells for $3 to $4. In order to revitalize its coffee industry, Guatemala has specially set up a special coffee association and gives maximum funding and attention to these high-quality coffees. these efforts will soon bear fruit, and the real beneficiaries are not only coffee growers, but also coffee lovers all over the world.

Kaddura is co-planted at a low altitude of 700m to a high altitude of 1700 M. the altitude response is very strong. The higher the altitude, the better the taste, and the lower the yield. This is the fate of high-quality beans. Some people in the academic circle refer to Kaddura as the bourbon of intensive and exposed editions, which can shed a lot of blood. There are also several kinds of Caturra Amarello in Central and South America, but it is not as good as bourbon.

When Kaddura is roasting, the acidity is bright and the whole body is bright. When handled properly, the sweetness can be very different, but the mellowness of coffee is lower than that of bourbon, and the taste is a little dry.

Usually Kaddura is a pale fruit, but there are also several areas where there are dark Kaddura. For example, there are very few Kaddura in Hawaii.