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The Guatemalan coffee beans produced in Guatemala, which has seven major coffee producing areas, are all Arabica, all located in the highlands of the subtropical climate, with rich and stable rainfall and fertile volcanic ash soil. as a result, all parts of the country have natural environmental conditions that are very suitable for the cultivation of Guatemalan coffee beans. Each producing area of Guatemalan coffee beans has a unique flavor. The sour taste and fruity aroma of Guatemalan coffee beans are smooth and smooth. It is one of the top coffee in the world and suitable for individual consumption. Generally speaking, there are five major producing areas:
Vivette Nanguo (Huehuetenango): the highest altitude, less rainfall, late ripening, fruit and flower aroma, recognized as the best coffee producing area.
Antigua: dry climate, sweet coffee with nutty, spicy and cocoa flavors.
Coban: rain forest area, high rainfall and humidity, coffee taste is thick, with fruit and spicy aromas.
Atotlan: can be called the classic of Guatemala, with lemon, chocolate aromas, but also a thick taste.
Acatenango: hot climate and fertile volcanic soil, where coffee acidity and layers are relatively rich.
