Deep and mysterious description of flavor and aroma characteristics of boutique coffee beans in Agua Durse, Guatemala, Jane

And it has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffee. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee. Its coffee belt is distributed over 1500 meters, between 14 and 16 degrees north latitude, and it is easy to grow very hard beans, all of which are washed, of which 45% belong to fine grade, the proportion is quite high. Guatemala extremely hard beans are elegant and sour, clean and odorless, layered, as well as sour green apples, berries, jasmine, orange peel, green pepper and sour fruit. Sweetness, chocolate sweetness, etc., and even the tail rhyme is famous for its smoky taste, bitter and fragrant, and good taste

At present, some of the best quality coffee from Guatemala is exported to Japan, where it sells for $3 per cup of coffee for $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.

Aristocrats in Guatemalan Coffee

Guatemala Antigua Coffee is not only smooth, high hardness, good quality, more full-bodied and sour and sweet perfect match, coupled with a trace of smoke, but also emphasizes its deep and mysterious.

Guatemala is located in the center of North and South America, and its geographical location occupies an important position in Central America. Guatemala covers an area of about 108899 square kilometers. The land features can be divided into plateau volcanoes, lowland tropical forests, volcanic sandy shore plains along the Pacific coast, and virgin lands along the Caribbean Sea. The SierraMadre Mountains of Central America, which straddles Guatemala from east to west, covers an area of about 2GP3 and has 34 volcanoes. In this country, rivers and lakes dot the landscape, while equatorial forests and plain jungles cover the land. There are also untapped volcanic beaches on the Pacific and Caribbean coasts.

The coffee produced in Guatemala is one of the top coffee in the world, because Guatemala is a high-altitude volcanic terrain, and these volcanoes are the ideal places to grow coffee. Compared with other varieties of coffee, critics prefer this mixed flavor coffee with spicy flavor. The extra hard coffee beans here are a rare good coffee with full grains, delicious taste and balanced acidity. In addition, its giant coffee beans have attracted a lot of attention in Guatemala

This is the Dursai Sea area in the Agua volcanic region of Antigua, Guatemala. 100% Arabica coffee beans are grown in this area, with branches of bourbon, iron pickup, Kaduai and Kaddura. There are also a small number of yellow bourbon, rose and Pacamara and other varieties. Antigua is a famous producer of coffee. Antigua coffee is produced in Hacienda Carmona, where the best quality coffee is EL Pulcal, which is not only of good quality, but also has a stronger flavor, richer taste and stronger tobacco flavor than other Guatemalan coffee. Every 30 years or so, the area near Antigua is hit by a volcanic eruption, which provides more nitrogen to the already fertile land, and plenty of rainfall and sunlight make the place more suitable for growing coffee. Its coffee belt is distributed over 1500 meters, between 14 and 16 degrees north latitude, and it is easy to grow very hard beans, all of which are washed, of which 45% belong to fine grade, the proportion is quite high. Guatemala extremely hard beans are elegant and sour, clean and odorless, layered, as well as sour green apples, berries, jasmine, orange peel, green pepper and sour fruit. Sweetness, chocolate sweetness, etc., and even the tail rhyme is famous for its smoky taste, bitter and fragrant, and good taste

"unlike the traditional way of making iced coffee, cold extraction requires more patience and time." Joe said. The original cold extraction exclusive coffee beans will be freshly ground, but also in the cold extraction special apparatus Toddy Brewer slow extraction, in order to get the perfect cold extraction iced coffee.

"using slow extraction instead of hot water extraction can better bring out the sweetness and smooth taste of the coffee itself," Joe explained, sensing the confusion on the editor's face. "unlike the traditional iced coffee made by rapid brewing with hot water and rapid cooling of ice cubes, cold extracted iced coffee with slow extraction is like stewing a pot of old hot soup over low heat to ensure a mellow and rich taste."

"if you still remember the 'Warrior Coffee' Peruvian Amazon coffee you used last year, you must not miss this year's cold extract mixed coffee beans!" Seeing the editor's expectant eyes, Joe continued: "this is a mixture of coffee beans from Africa and Latin America after several tasting and experiments by Starbucks' Seattle coffee research and development team." With that, Joe handed over to the editor and everyone the iced coffee made by the cold extract mixed coffee beans.

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 the Guatemalan 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.