Guatemala Coffee Bean hand Chong Flavor, taste description, graded quality production area introduction

Guatemala coffee beans hand brewed flavor taste description graded quality region introduction

Coffee was introduced to Guatemala in 1750 by Father Jesuit, and German colonists developed the coffee industry in the late 19th century. Today, most of the coffee industry is produced in the south of the country. There are eight coffee producing areas in Guatemala, and the coffee flavor produced in each producing area is different. However, in summary, the coffee in Guatemala presents mild and mellow overall texture, elegant aroma, and special and pleasant acidity similar to fruit acid, which has become the aristocrat of coffee, among which Antigua Classic Coffee Guatemala produces one of the world's top coffees because Guatemala is a high-altitude volcanic terrain that is ideal for growing coffee. The tasters prefer this blend of flavoured coffee with a spicy flavour to other varieties. The extra-hard coffee beans here are rare good coffee, it is full of particles, delicious, balanced acidity. In addition, its giant coffee beans have also attracted attention from Guatemala. Guatemala is located in the middle of North and South America, and its geographical location occupies an important position in Central America. Guatemala covers an area of approximately 108899 square kilometers. Land features can be divided into: volcanic plateau, lowland tropical forests, volcanic sandy coastal plains on the Pacific coast, and virgin land on the Caribbean coast. The Sierra Madre Mountains in Central America span east and west of Guatemala, covering an area of about 2/3 and containing 34 volcanoes. Rivers and lakes dot the landscape, while equatorial forests and plain jungles cover it. The Pacific and Caribbean coasts also have undeveloped volcanic beaches.

The 2004 COE became famous all over the world and won frequently within 2-3 years. Guatemala Graft Farm produces pacamara, which in 2008 set a sky-high price of $80.20 a pound of raw beans

Inchert Estate has a special "Best Inchert" series, which selects the best few batches and coffee varieties in the estate. Experienced farmers carefully select mature coffee fruits and then let the cup tester reject the batches that do not meet the standard. Under such strict screening criteria, Pacamara varieties in Inchert Estate account for only 8% of the total production.