Guatemala Fancy SHB 
 
 The velvety taste is emphasized by a barely perceptible sour wine tint. 
 
 Unsurpassed in its taste, "Guatemala" has a persistent aroma with a light smoky flavor. The velvety taste is emphasized by a barely perceptible sour wine tint. Among the descriptors one can recognize tea, orange, chocolate and caramel nuances. 
 
 Guatemala's coffee plantations are concentrated mostly in the south of the country. Here, through the efforts of nature, the most favorable conditions for the growth of coffee culture have been created. The fertile soil of the high-lying volcanic mountain formations is rich in useful minerals, and the hot climate of the tropics has become an additional plus of the territories. 
 
 Guatemala coffee is rich and shades of chocolate shades of a wide range. The Maragoggip and Pacamara species clearly show the aroma and flavor of jasmine. A rather pronounced, but perfectly balanced with respect to other components of orange sourness is recognized. 
 The small Guatemalan city of Antigua became the birthplace of the coffee of the same name, which has become one of the most popular. The coffee here is more acidic than similar products in other parts of Guatemala. 
 
 Recommended preparation method: grind coffee beans to the required degree of grinding and cook according to your desire: in a turkish, in a filter, in a coffee maker, in a French press, in an espresso machine at the rate of 8-10 grams (2 teaspoons) per 1 cup of volume 200 ml. Coffee is prepared at a water temperature of 90-96 degrees (not brought to a boil). 
 
 100% ARABICА
 
 Processing method: washed. 
 
 Region: Huehuetenango, Oriente. 
 
 Growing height: 1.4–1.8 km above sea level. 
 
 Roast: 6/10 
 
 Acidity: 7/10 
 
 Density: 7/10