Guatemala

Type: 99.6% arabica, 0.4% robusta
Processing: Washed process
Classification:

History

Coffee was introduced to Guatemala by the Jesuits in 1750, when it was originally planted as an ornamental plant.  It would be almost another century (1845) before it became prominent as one of the drivers of the Guatemalan economy, overtaking exports of indigo and cochineal.

Guatemalan coffee production reached its peak at the end of the 20th century, before declining a few years later, when coffee prices fell and rust attacked crops.

Today, plantations are spread over several terroirs, each of which is recognisable by its specific qualities, the particular altitude it was grown at, and the distinctive taste of the cherries it produces.

Geography

Guatemala has a varied topography (mountains, valleys, and plains), as well as several microclimates, which contribute to the production of coffees with distinct aromatic profiles.

Antigua

Antigua is considered the oldest coffee-producing area in Guatemala. Nestled at an altitude of 1,600 metres, this area is characterised by its sunshine, low rainfall, and cool nights. These climatic characteristics, combined with the volcanic nature of the soil, promote the optimal development of the coffee cherries.

San Marcos

This is the oldest, hottest, and most humid coffee-growing area. Its intense rainfall allows the coffee bushes to flower early. Its most famous product is Geisha coffee.

Nuevo Orient

New to coffee-growing, this production area has a wet and cloudy climate, with stable temperatures.  The bourbon, catuai, and caturra varieties are all grown here.

Atitlan

With its rich organic soil and a windy, humid climate, the Atitlan region produces a coffee with a marked level of acidity and complex, spicy notes.

Cobàn

In the north of the country, Cobàn (“in the clouds” in Q’eqchi’), at an altitude of more than 1,300 metres, has a subtropical highland climate, cool and rainy, and that helps the coffee bushes to flower early.

Acatenango Valley

The Acatenango has a temperate climate with well-defined seasons, punctuated by gusts from the Pacific. The coffee here benefits from the nutrients brought to the soil by the many eruptions of the Fuego volcano.

Agronomy

Botanical species:

Arabica 99.6%

Robusta 0.4%

Botanical varieties: Bourbon, caturra, typica, catuai, maragogype

Altitude: Between 1,600 m and 2,000 m

Harvest: November to March

Processing: Washed process

Average caffeine content: 1.32%

Economy

Coffee is an important, even strategic, part of Guatemalan agricultural exports. The country is the world’s fifth-largest exporter of arabica coffee, after Brazil, Colombia, Mexico and Ethiopia, with a more than 10% share of the world market. About 125,000 families share the 270,000 hectares that are devoted to producing coffee in various regions of the country.

The small holdings (up to 5 hectares each) that have been developed over the years have allowed the development of exceptional microplots, which offer guaranteed traceability. More and more producers are acquiring washing stations to manage the crucial washing stage.