Mellow charcoal-flavored Guatemala Antigua Flower God Coffee Manor cultivated varieties with simple taste

The three majestic volcanoes Agua, Acatenango and Fuego surround the Antigua Valley. Every once in a while, Fuego-- one of Guatemala's three active volcanoes adds fresh, mineral-rich ash to the soil of Antigua. The volcanic pumice in the soil can keep the soil moist, greatly making up for the lack of precipitation in Antigua, which is the least rainy of the eight coffee-producing regions in Guatemala.

Like all Guatemalan boutique coffee, Antigua coffee is grown in shade. In Antigua, shade is mainly used to protect coffee trees from frost, which is cold and sometimes frosty from December to February every year. Dense shade and extremely shallow aquifers create a unique micro-climate for coffee trees living in Antigua coffee can be traced back to the Mayan civilization. Due to the eruption of the volcano, the soil here is more nutritious, and the sufficient sunlight and moisture also make the coffee produced excellent quality. Most importantly, the residents here insist on growing Arabica bourbon coffee, although the yield is small, but the texture is better. The residents of Antigua prefer an one-time harvest because they grow coffee in a large area, and use the ancient sun method to remove the skin and flesh of the coffee fruit. People pluck the ripe fruit and the immature fruit together, and even mix the leaves with them and expose them to the sun. Spread out on the ground for such a long time, coffee beans are easy to absorb the miscellaneous smell of the soil, so they often have a strange salty taste. Beginners often can't stand the strange taste, but people who are used to it like it very much. Coffee farmers in Antigua earn very little. But they themselves said: even if they are poor, they are still happy because of the coffee. Antigua coffee tastes smooth and slightly charcoal in the aromatic alcohol, like the sweetness of chocolate mixed with the smoke. This kind of charcoal burning TOEFL in the nearby area, the volcano erupts every 30 years, allowing coffee trees to fully absorb the nitrogen emitted by the volcano during the eruption. Because of this unique charcoal incense, Antigua coffee is also known as "cigarette coffee". In fact, coffee produced in other countries near volcanoes has a similar smoke smell, but without the pure aroma of Antigua coffee. Almost all the coffee produced in Antigua retains this unique smell of smoke to the greatest extent. Among them, the most authentic is the coffee grown on Kamana Farm, which has always been considered to be

The Antigua Valley (Antigua Valley) is the oldest and best-known coffee producing area in Guatemala. Volcanoes and extremely shallow groundwater levels form a dry microclimate, characterized by low humidity, adequate sunshine and cool nights.

Antigua is a closed valley surrounded by three volcanoes: Agua, Acatenango and Fuego. Antigua is flat and slightly sloping, unlike other coffee producers located in volcanic areas.

Most coffee trees are planted in the hinterland of the valley, but even so, they have reached an altitude of 5000 feet; in addition, some farmers grow coffee on the slopes of volcanoes, nearly 5600 feet above sea level.

The extremely high content of pumice (pumice) in the soil of Antigua (from the active Fuaigo volcano Fuego) keeps the humidity stable at 65% all the year round, which is very different from other volcanic coffee producing areas, where the humidity usually varies greatly between the dry and wet seasons.

Fertile volcanic soil, low humidity, plenty of sunshine and cool nights all make Antigua unique.