Major Coffee Growing Regions in South America: Characteristics of Guatemalan Coffee Beans with Mild Acidity and Subtle Wild Notes

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Guatemala, a Central American country with numerous volcanoes and lakes, enjoys the title of "Land of Eternal Spring." Its volcanic soil, precipitation, temperature, humidity, and altitude create a natural environment suitable for coffee growth. The charm of Guatemalan coffee lies in its rich, refreshing fruit acidity and unique tobacco flavor, seemingly narrating the mysterious and distant Mayan civilization and its intertwined history of light and darkness - the Mayan civilization once flourished on this land, yet mysteriously disappeared overnight; the once-prosperous capital was also destroyed in an instant by volcanic eruptions, and over 200 years of prosperity and splendor vanished from then on.

After returning to simplicity, the Guatemalan people have become diligent and resilient. They not only discovered the uniquely flavored Guatemalan coffee but also brought it before more and more people worldwide. As a result, Guatemalan coffee has gained widespread fame, earning the reputation of being among the world's best quality coffees and becoming one of the top-tier coffees globally.

Guatemalan coffee can be said to be the gem on the crown of Central American coffee. While this doesn't mean all Guatemalan coffee is excellent, it does indicate that the probability of producing 88+ grade coffee in Guatemalan regions is higher and more likely than in surrounding countries' regions. High-quality Guatemalan coffee exhibits bright flavor characteristics, possessing floral aromas and pure fruit flavors, with moderate body and a long aftertaste.

Coffee farms vary in scale and quality, from large estates to small farms built on steep slopes, with coffee from the same region producing different characteristic flavors. Guatemala has different growing regions that offer advantages in altitude, soil, and climate, enabling the production of outstanding coffee. Antigua is home to some of the ancient estates in Latin American coffee-producing regions, many of which are grants from the same family's original land.

Guatemalan coffee beans belong to the Bourbon variety, one of the more acidic varieties. The flavor is mellow yet slightly wild, and even without drinking, merely smelling it is an enjoyment. Your thoughts will follow its unique aroma to faraway places, allowing you to escape from the confines of daily life and work. When you take a sip, the enticing rich aroma swirls in your mouth. The first sip might seem ordinary, but as the coffee gradually cools, multiple fruit aromas release a subtle sweetness that surprises you, while the faint smoky flavor leaves you with a memorable aftertaste.

Due to Guatemala's humid climate, it is particularly suitable for the high-cost, technically challenging washed processing method, which extends the coffee's storage time and enriches its flavor profile.

Knowledge Point:

Guatemalan coffee beans, produced in Guatemala, belong to the Bourbon variety of coffee beans and are one of the more acidic varieties.

In Summary:

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