A brief introduction to the Origin, Development, History and Culture of Niagara Lakadura Fine Coffee beans

In addition to Ethiopia, the origin of Arabica, the mutant species or hybrid varieties cultivated or discovered in Central and South America, India and East Africa at present are mainly Tibica and Boben, and the gene complexity is far less than Ethiopia, which is the main reason why Arabica outside Ethiopia is weak and has poor disease resistance.

In addition, the biggest common ground between Bourbon and Tibica is that they must have shade trees to help block the sun. These two ancient varieties, such as trees without shade, will adversely grow and develop flavor.

This is because Guatemala is located in the tropics, the northern and eastern coastal plains belong to tropical rain forest climate, the southern mountains belong to subtropical climate, a year is divided into two dry and wet seasons, May to October is wet season, November to April of the following year is dry season.

The central plateau is also the cultural center of Guatemala, where temperatures are mild throughout the year between 1300 and 1800 Michael, with daily temperatures ranging from 18 to 28 ° C. January and February tend to be colder at higher altitudes. Annual precipitation is 2000-3000 mm in the northeast and 500-1000 mm in the south, while ecological conditions in the south are very suitable for the growth of high-quality Arabica trees. What is more special is that there are several active volcanoes distributed in the southern mountainous areas. These active volcanoes still erupt irregularly. Although they bring turbulence to the lives of local people, their rich volcanic ash soil also benefits the local coffee industry and brings rich substances to coffee cultivation.

And Guatemala coffee beans mostly belong to the Bourbon species of Arabica, so Guatemala coffee growing areas are almost all in the southern mountain forest areas of the country.

In Guatemala, there are seven major coffee producing areas, each producing area produces coffee flavor is different, but in summary, Guatemala coffee presents mild and mellow overall texture, elegant aroma, and with similar acid pleasant acidity, as if to become the aristocrat of coffee, among which Antigua coffee (Antigua Classic) is deeply recommended by coffee gluttons around the world.

Each region of coffee beans have their own characteristics, but also for Guatemala won a lot of international praise, especially Antigua it sour, sweet, mellow texture is how perfect harmony; add a hint of smoke, more emphasis on its mystery, after tasting you will have reason not to let yourself look for alternatives everywhere.

Guatemala coffee beans are mostly cultivated in volcanic soils at high altitudes, belonging to the highest Arabica variety. Due to the long ripening period, the beans are medium and dense (Guatemala coffee beans are graded not by particle size, but by the number of defects), and the beans are dark turquoise in color. Aroma, mellow, sweet and fresh pleasant unique acidity is its characteristic, because the aroma and taste of coffee beans are hidden in its acidity. Therefore, coffee beans with this characteristic can be called superior coffee beans. Name Roasting degree Taste characteristics

Coffee is a short-day plant. Coffee has the characteristics of multiple flowering and concentrated flowering. Coffea arabica flowers from February to July and blooms from March to May in Yunnan. The flowering of coffee is greatly affected by climate, especially rainfall and temperature. Coffee flower life is short, only 2- 3 days. Arabica coffee generally opens at 3- 5 in the morning and blooms at 5- 7.

Coffee fruits take longer to develop. Arabica coffee fruit ripens in 8- 10 months, usually in October-December of the year. Rainfall has a great influence on fruit development, and climate conditions directly affect fruit development.

Perhaps you care more about the taste of kadura than about these botanical traits. The higher the elevation, the higher the quality, but the lower the yield. When Kadura is lightly roasted, the sour aroma is obvious, the overall brightness is bright, and the sweetness can be performed very well under proper treatment, but the coffee alcohol degree is relatively low compared to Bourbon, and the cleanliness of the taste is a little lacking Bourbon: tied with Tibicar as an ancient excellent variety. Some botanists even believe that Boben is a variant of the early Tibica transplanted to Yemen, and the bean shape changes from thin and pointed to round. It wasn't until 1715 that the French transplanted the Yemeni mocha round bean to the island of Bourbon on the east coast of Africa, which began to receive attention and the name round bourbon. Bourbon, which spread to Brazil and Central and South America in 1727, is also a round bean. In addition, in 1732 Britain transplanted Yemeni mocha to St. Helena Island, which is also a round bean. Interestingly, it did not pass through Bourbon Island, but was named Green Top Bourbon. Therefore, it is a big misunderstanding in the industry that all Bourbon beans in the world come from Bourbon Island. It is important to recognize the fact that there are many round-bodied bourbon beans that travel directly from Yemen without passing through Bourbon Island. In 1810, some of the round beans on Bourbon Island mutated into pointed beans, also known as "Bourbon pointed beans," whose caffeine content is only half that of ordinary coffee. The yield is low and the constitution is weak. It is extremely rare.