Altitude Range: 1200 – 1900 masl
Language Spoken: Spanish and different native languages.
Harvest: November – March
Annual Coffee Production: 3,130,000 69 kg bags (Crop 2013)
Common Varieties: Bourbon, Caturra, Catuai, Typica, Maragogype and Pache
Avg Farm Size: 1 – 50 hectares
General Cup Profile
Guatemalan coffee traditionally exhibits high malic acidity, caramel, and clean cups with a ton of sweetness. We see distinctly different cups in each region of Guatemala. Huehuetenangos are typically known for their fruit forward profile that is borderline “naturally” pulpy, and a result of how large volumes of coffee are stacked on the patios.
Here coffee is grown under dense shade at altitudes reaching 2000 masl, some of the highest in the country. The constant eruptions from the Fuego (Fire) Volcano keep the coarse, sandy soils full of minerals.
Rich volcanic soil, low humidity, lots of sun, and cool nights are the main characteristics of Antigua Region. Antigua is surrounded by three volcanoes; Agua (Water), Fuego (Fire) and Acatenango. Every once in a while, Fire Volcano adds dusting of mineral –rich ash to Antigua’s soil. Volcanic pumice in the soil retains moisture, which helps offsets Antigua’s low rainfall. The altitude here ranges from 1300-1600m, and we see excellent full containers of coffee from this region that are well suited as components of blends.
Atitlan’s soil is the richest in organic matter. Volcanoes surround Lake Atitlan and the 90% of the coffee is cultivated along the slopes of them. Daily winds that stir the cold lake waters are an influence for the microclimates in the region. The resulting wet climate is ideal for coffee. We source excellent full containers and microlots from this region, and the fact that it is one of the most beautiful locations in the world around the historic lake doesn’t hurt.
(1400 – 1800 MASL) Volcanic soil, high altitudes, plenty or rain, variable humidity and an active volcano characterize Fraijanes Region. Pacaya Volcano, the most active in Guatemala, supplies ash giving the soil an important mineral boost. The dry season offers a good amount of sun, allowing efficient sun drying of the coffee.
(1500 – 2000 MASL) Pronounced (way-way-ten-an-go), this region is known by its exceptional production of quality coffee. Huehuetenango is a region protected against frost, due to the dry and hot winds that comes from Mexico’s mountains. Huehuetenangos typically exhibit a fruitier profile than other regions in Guatemala. This may be due to the common practice of stacking coffee higher on the patios than normal. Even if this may not be the most ideal in terms of efficient drying, the resulting cup is distinctly “Huehue”
(1300 – 1700 MASL) Its soil is made of metamorphic rock, which is a balance between minerals and different soils, allowing the good development of the coffee tress and cherries.
(1300 – 1500 MASL) Coban is known for its gorgeous rainforest cover. The region is traditionally cloudy, rainy and cool all year long. The resulting coffee is one that has undergone slower maturation with deep, syrupy profiles.
(1300 – 1800 MASL) The rainy season comes early compared to the other regions, and the flowering comes first. Due to amount of rain, most of the producers pre-dry their coffee under the sun and the process is finished in a Guardiola (mechanical) dryer.
Fully Washed and traditionally dried on patios.