A brief introduction to the Flavor characteristics of Guatemala Coffee-- Fine Coffee Bean
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.
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, with tropical rain forests, volcanic geology, plateau valleys and changeable microclimate.
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.
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.
Han Huaizong, teacher "Coffee Studies"
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Introduction to the grinding degree of coffee bean flavor and taste in Incht Manor, Guatemala
[features] it is rich in damp fragrance, good balance, high sweetness and elegant taste. La Minita Manor [Coffee area]: Antigua [Coffee Manor]: Raminita (La Minita) Manor [Coffee Bean]: Caturra, Caturra red, Caturra yellow and Bourbon [Coffee Grade]: SHB [treatment]: volcanic ash soil cultivation
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Taste characteristics of coffee beans in Anjing Manor of Nicaragua A brief introduction to the cultivation of flavor production by the method of treatment
Nicaragua is now one of the poorest countries in Central America. Due to its poor economic foundation, the coffee industry is still relatively backward, while coffee farmers are in extreme poverty. Fortunately, Nicaraguan coffee has received some foreign aid funds to improve the quality of its coffee. Coffee from Madagelba, Sinodega and Segovia in Nicaragua
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