Guatemalan Green Coffee

Guatemalan Green Coffee

Guatemala began growing coffee commercially in 1850, relatively late compared to some of it's Central American neighbors. Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee producing regions.

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  1. Chocolate, plum, nice sweetness
    P610273-1
    • 271
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  2. Sweet, yellow fruit, chocolate, grape, nice intensity
    P610504-1
    • 164
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  3. Plum, nectarine, chocolate, cherry, caramel
    P610424-4
    • 87
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  4. Juicy, strawberry, blackberry, pomegranate, chocolate
    P610591-1
    • 104
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  5. Chocolate, raspberry, strawberry, good body
    P610424-2
    • 29
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  6. Black cherry, plum, chocolate, caramel, good body
    P610424-1
    • 90
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  7. Dark chocolate, butterscotch, blackberry, lemon bar
    P610424-3
    • 75
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  8. Dark chocolate, butterscotch, praline, mandarin orange
    P610591-2
    • 49
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  9. Chocolate, creamy caramel, blackberry, balanced
    P610459-1
    • 102
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  10. Heavy body, chocolate, apple, balanced
    P610274-1
    • 68
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  11. Bright, sweet, white grape, orange, toffee
    P609704-4
  12. Raw sugar, toffee, plum, long finish, bright acidity
    P609704-2
    • 16
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  13. Grape, berry, big body, chocolate, black licorice
    P609704-1
    • 21
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  14. Caramel, apple, cherry, dried apricot
    P609369-2
    • 70
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  15. Dark chocolate, grape, blackberry, caramel
    P609369-1
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