Guatemala Antigua Guatemala Coffee Bean Flavors

Antigua is located in the valley of the cliff area where volcanoes gather in Guatemala. Ka farmers strive to improve their cultivation methods and separate defective beans by hand, which is known for their low overall defective beans. It is said that the cool cultivation of coffee (planting tall crops such as banana trees around coffee trees to create an artificial shade) originated in Antigua, Guatemala. Suitable shade cultivation methods can slow down the ripening rate of coffee, so that its richer and complex aroma can infiltrate into the coffee. Antigua coffee, which grows in volcanic areas, prides itself on its complex aroma, with a variety of coffee flavors ranging from strong sour to light sour. Antigua is a kind of coffee with the best sour taste and rich smoky flavor among the coffee from many Guatemalan producing areas, such as Mini Nanguo and Koban.

Coffee from Antigua, Guatemala is usually harvested from November to March.

Higher-grade coffee beans often see the logo "SHB" on the label.

Common varieties are: Bourbon, Caturra, Catuai, etc.

The washing method is the most common in the initial processing.

Typical flavors: roasted almond (baked almonds), bittersweet chocolate (bittersweet chocolate), toast (toast), etc.