Specie:
Arabica
Altitudine:
1500 – 1700mt
Process:
Washed
Production
area: Huehuetenango
CUP
CHARACTERISTICS
Aroma: Milk
chocolate, honey and cinnamon
Taste:
Candied fruit and almonds
Body: Light
body
Acidity:
Medium-high. Complex, mainly citric
Aftertaste:
Persistent with notes of dark cocoa
Notes on Central American Coffee
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All Arabica plants in the Caribbean and Central America are descended from a plant stolen from De Clieu in Martinique from the garden of King Louis XIV.
Guatemala.
The cafe 'in this country stands for almost smoky flavor and high acidità.I grains have an aspect not exactly perfect. Usually take their name from the mountain regions where they grow, with the exception of "Maragogipe" which usually grows in flat areas and a coffee bean gigantesco.I 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich , full-bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.
Costa Rica
The coffee 'Costa Ricans have a stronger taste of all the Central American varieties: the flavor is very rich, full bodied and highly acidic. The best coffee 'comes from the mountains of the Pacific coast.
Mexico
The coffee 'Mexicans are rich, full bodied and slightly acidic, with a fragrant aroma. The best qualities are those that grow at high altitude.
