A brief introduction to the cultivation of high-quality Guatemalan coffee beans, geographical location, climate and altitude

Guatemala has seven major coffee producing areas: Antigua,Coban,Atitlan,Huehuetenango,Fraijanes,Oriente and San Marcos.

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.

Other coffee producers include San Marco, Oriente & Coban, Palcya, Mataquescuintia and La Uman in Sakapa.

Guatemalan coffee is produced in the The Republic of Guatemala countries of northwestern Central America. The country's mountain forest area accounts for 2/3 of the national area, rich in high-quality coffee beans, its strong sour taste, mellow taste and slightly wild, can be used as a single drink or for the preparation of comprehensive coffee.

two。 Guatemalan coffee varieties

Guatemalan coffee

Guatemalan coffee beans are mostly cultivated in high-altitude volcanic soils belonging to the most advanced Arabica (Arabica) variety. Due to the long ripening period, the beans are medium and dense (Guatemalan coffee beans are graded not on the basis of particle size, but on the basis of shortcomings), and the bean color is dark turquoise. The unique sour taste of fragrance, mellow, sweetness and freshness is characterized by the aroma and taste of coffee beans hidden in its sour taste. Therefore, coffee beans with this characteristic can be called high-quality coffee beans. The name of the product is suitable for the taste characteristics of baking degree.

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.

The coffee beans in each producing area have their own characteristics, and they have won a lot of praise for Guatemala in the international community, especially the perfect coordination of the sour, sweet and mellow texture of Antigua; with a touch of smoke and a little more emphasis on its mystery, you will have a reason not to look for alternatives everywhere after tasting.

Here, the slopes of Sierra Madre volcano provide ideal conditions for growing high-quality coffee beans, and coffee growing at high altitudes is full of vitality. Compared with other kinds of coffee, tasters 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, Guatemala has attracted a lot of attention because of its giant coffee beans.

3. Guatemalan coffee producing area

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. Guatemalan coffee once enjoyed a reputation as the best quality coffee in the world. The extra-hard coffee beans here are full-grained, delicious and balanced, and the coffee made with it is pure and rich.

There are few places in the world that offer a variety of high-quality coffee beans like those produced in Guatemala. The excellent quality of Guatemalan coffee beans is due to the unique conditions of their producing areas, including different climate change in each region, rich soil formed by volcanoes, abundant natural water resources, high-altitude mountains and shady and moist forests.

1. Guatemalan coffee flavor

Taste: bitter and fragrant, good taste.

The coffee produced in the highland is mellow and has a good sour taste, which is well received and is the best material for mixed coffee.

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.

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.

5. FraijanesPlateau ®:

The area is of volcanic soil, with high altitude, sufficient rainfall and great humidity variation. Ash from Pacaya, Guatemala's most active volcano, provides important minerals for the soil in the region. There is plenty of sunshine in the dry season, and although the clouds and dew are heavy in the morning, they dissipate quickly. As a result, 100% of the coffee in the area is processed in the full sun.

FraijanesPlateau ®cupprofile of coffee cups in Waiqiangsi Plateau

The acidity is bright and consistent, the aroma is full, and the mellow thickness is delicate.

6. HighlandHuehue ®:

Of the three major non-volcanic coffee producing areas in Guatemala, the Mini Tenango Highlands has the driest climate and the highest elevation. The dry and hot wind from Mexico's Tehuantepec plateau protects the region's coffee from frost and can be grown to 2000 meters (6500 feet). Because of its remote location, all coffee farmers have to process their own coffee, but fortunately there are so many streams in the area that small processing plants can be set up almost anywhere.

The HighlandHuehue ®cupprofile of Mini Tenanguo Highland Coffee Cup:

High acidity, pleasant, mellow thickness, with wine aftertaste.

7. New Oriental (NewOriente ®):

Coffee in this area has been grown entirely by small farmers since the 1950s, and now every farmer in the mountains is a coffee production unit. This area, once the most remote and poorest part of Guatemala, is now alive and well. Rainy, cloudy, New Oriental ancient times is a volcanic area, soil volcanic metamorphic rock evolved, rich in minerals, balanced nutrition, different from other volcanic coffee producing areas.

New Oriental coffee cup test features (NewOriente ®cupprofile):

The palate is well-balanced, mellow and full-bodied, with chocolate flavor.

8. Mount San Marco VolcanicSanMarcos ®:

San Marco has the hottest climate of the eight largest coffee producing regions in Guatemala, with a maximum rainfall of 200inches (5000 mm). The rainy season is earlier than in other areas, and coffee trees bloom earlier. Like other remote areas of Guatemala, volcanic San Marco coffee is grown and processed by small farmers. Due to frequent rainfall in the rainy season, most coffees are pre-dried in the sun and then dried in a Guardiola dryer.

VolcanicSanMarcos ®cupprofile of the volcano San Marco coffee cup

There are subtle floral aromas in the aroma and taste, obvious acidity and good mellow thickness.

Guatemala is a famous producer of high-quality Arabica coffee in Central America. Coffee from five volcanic and three non-volcanic producing areas is very unique and enjoys a high reputation in the international market.

Mr. EduardoAmbrocio of the Guatemalan Coffee Company introduced Guatemalan coffee to the audience at the SCAA Houston show in April 2010.

1. AcatenangoValley ®:

The AcatenangoValley Valley, which is 2000 meters (6500 feet) above sea level, is shaded and ecologically unique, and the nearby Fuego volcano continues to erupt, making its coarse, sandy soil rich in a variety of minerals. Temperate sea breezes from the Pacific and a seasonal climate allow coffee in this region to be dried by sunlight and processed according to traditional family methods that have been accumulated over the years.

AcatenangoValley ®cupprofile for coffee cups in the Alcatrago Valley:

The acidity is obvious, the dry and wet fragrance is remarkable and pleasant, the alcohol thickness is good, and the aftertaste is clear and long.

[note] Frag/Aroma: aroma / aroma Flavor: flavor Acidity: acidity Balance: equilibrium

Body: alcohol thickness Aftertaste: aftertaste (aftertaste) Overall: overall (impression)

two。 Antigua coffee (AntiguaCoffee ®):

Rich volcanic soil, low humidity, plenty of sunshine and cool nights are the climatic characteristics of Antigua coffee producing areas. The valley is surrounded by three volcanoes: Agua, Fuego and Acatenango. Tierra del Fuego volcano is one of the three most active volcanoes in Guatemala, and the ash from frequent eruptions makes the soil of Antigua rich in minerals. The volcanic pumice in the soil can maintain humidity and help overcome the lack of rainfall in Antigua. In addition, the tree shade in this area is particularly dense, which can withstand occasional frosts and protect coffee plants from frosts.

AntiguaCoffee ®cupprofile (Antigua coffee cup)

Rich wet fragrance, good balance, high sweetness, elegant taste.

3. Traditional Attilan (TraditionalAtitl á n ®)

Atitlan is one of the five largest volcanic coffee producing areas in Guatemala, and its soil organic matter is the most abundant among the five volcanic coffee producing areas. 90% of the traditional Atilan coffee is grown on the violent volcanic slopes of Lake Attila, where the daily breeze stirs the lake, which is an important factor affecting the microclimate of the region. The area has accumulated excellent planting and processing techniques for a long time.

Traditional Attilan coffee cup test feature (TraditionalAtitl á n ®cupprofile):

The aroma is refreshing, the acidity is bright and the mellow thickness is full.

4. Rainforest Coban (RainforestCoban á n ®)

Koban is cloudy, rainy and cool all the year round. The vast majority of Koban coffee in the rainforest is grown in the obviously undulating and foggy mountains of the region and is deeply influenced by limestone and clay in the Atlantic basin. Koban has two seasons: the rainy season and the rainy season.

Measurement characteristics of Coban Cup in Rainforest (RainforestCb á n ®cupprofile)

Obvious fresh fruit flavor, balanced mellow thickness, pleasant aroma.