Coffee country Guatemala
The story goes that coffee was first introduced to Guatemala around 1750 by the Jesuits. As in El Salvador, coffee only became a major crop in Guatemala in 1856, when the invention of chemical dyes reduced the demand for indigo (a natural pigment derived from various plant species), which was then the most profitable crop. Coffee was replaced.
Guatemala has a diverse topography, with mountains, volcanic soil, plains, and numerous microclimates that give the coffee a very distinctive and versatile aroma profile. 99.6% of the coffee produced here is Arabica.
A wide range of flavors is present in Guatemala's coffees, from lighter, very sweet, fruity, and complex coffees to the heavier, richer, and more chocolatey coffees.
Bright Colorful Guatemala
This coffee enchants with its light and fruity character. With a subtle acidity and refined sweetness, it's like strolling through a Guatemalan fruit market.
The taste experience
At the first sip, you'll taste the fresh notes of milk chocolate, the crunch of almonds, and the sweetness of oranges. This is a coffee that takes you on a journey through the colorful flavors of Guatemala.
Flavor profile
Aroma:
Milk chocolate, almond, pouring syrup and orange
Summary:
A light, soft fruity coffee
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Sweetness | ● ● ● ● ● ○ ○ ○ ○ ○ |
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Complexity | ● ● ● ● ● ● ● ○ ○ ○ ○ |
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Body | ● ● ● ● ● ○ ○ ○ ○ ○ |
