Exploring the Uniqueness of Guatemalan Coffee
Guatemala, a coffee powerhouse, stands tall as one of the world's leading producers of coffee. The distinct features of Guatemala Coffee can be attributed to a harmonious interplay of various factors, such as the country's climate, altitude, and soil. These elements combine to create a coffee that is nothing short of extraordinary. Nestled within the coveted "bean belt," Guatemala benefits from a unique blend of tropical and subtropical conditions, resulting in a balanced and nuanced flavor profile that captivates coffee connoisseurs. The high altitudes and diverse microclimates across Guatemala enable the beans to develop a rich and concentrated essence. Moreover, Guatemala's mineral-rich soils lend an additional sweetness to the coffee, genuinely making it a remarkable sensory experience. Every sip carries the essence of a land blessed with natural abundance and deep-rooted coffee heritage.
An Overview of Guatemala Coffee History
From its humble beginnings to getting international recognition, the story of Guatemala Coffee is as rife as the flavors it exudes.
The Coffee industry in Guatemala saw an upsurge in the 1850s and 1860s
which was driven by the influence of German immigrants. Initially, coffee cultivation shared space with cochineal, an insect used for producing red dye.
Successively, coffee emerged as the dominant crop, leading to the flourishing of small coffee plantations in the Amatitlán and Antigua regions. Despite initial challenges stemming from the lack of proper know-how and technology, the enterprise evolved into a thriving industry.
As Big foreign companies entered the scene, coffee production in Guatemala saw a shift towards ownership by these international entities, acquiring plantations and making significant investments. During that era, many plantation owners relied on loans and support from their families to finance their coffee estates.
Its tall stature and low yield, susceptibility to coffee leaf rust, lead to an intense flavor profile and a refreshing acidity that will awaken your taste buds. Additionally, the longer maturation period of the tree gives it complex flavors and aromas.
Known for its compact size and green appearance, Caturra is a reliable choice in Central America. It offers good yields and standard quality, originating as a natural mutation of the Bourbon variety. This variety also has a susceptibility to coffee rust.
This variety is a gem in terms of cup quality. Despite its tall stature, green color, and relatively lower production, Bourbon's flavors make it highly sought after. While it may be susceptible to diseases, its exceptional taste makes it a prized find.
A hybrid of Sarchimor and Caturra, this coffee bean has exceptional cup quality and resistance to leaf rust. This resilient tree can withstand heavy rains making it a perfect choice for challenging environments with unpredictable weather conditions.
Anacafe 14 is an Arabica Coffee, a natural cross between Catimor and Pacamara varieties, discovered in the 1980s in Guatemala by Farmer Francisco Manchamé. It was released for commercial use in 2014 by the National Coffee Association of Guatemala.
Types of Guatemalan Coffee Beans found at MOKAFÈ
Guatemala Coffee Characteristics
1,300 - 2,000 meters above sea level
Typica, Caturra, Bourbon, Catuai, Pache, Maragogipe
November - April
Washed, Sun-dried, Inoculated Anaerobic - Honey, Lactic Maceration - Honey
Citrus, Sweet floral aroma
Chocolaty, Sweet, Fruity, Wine, Nutty
Bright, Pleasant, Persistent, Intense
CONCEPCION BUENA VISTA - Red Bourbon and Caturra SHB
Cultivated with passion by the Solano Family on their farm, this coffee provides extra ordinary fragrance, bright acidity and sweet taste.
Nestled between the Antigua and Huehuetenango regions, Chimaltenango is an emerging coffee-growing area known for its distinctive qualities. The nutrient-rich soil, rich in lime and clay content, adds a slightly acidic pH contributing to exceptional coffee profiles. Despite its dry climate, Chimaltenango benefits from natural springs and microclimates that nurture healthy coffee trees and outstanding yields.
In Chimaltenango's elevated terrain, coffee undergoes a slower growth and ripening process, resulting in denser beans and superior quality. Coffee Growing Region Profile:
Temperature: 18 to 25°C
Precipitation: 800 to 1500 mm
Humidity: 70 to 80%
Altitude: 1300 to 1700 meters
In the Acatenango region, coffee beans thrive in rich, sandy soils enriched by the neighboring Fuego volcano. At altitudes reaching up to 2,000 meters, the dense forest canopy shields the coffee trees from intense sunlight, resulting in a well-balanced brew with exquisite flavors.
The exceptional taste of Acatenango Valley coffee can be attributed to the perfect climate conditions with the harmonious blend of minerals from volcanic soils, moderate winds, and carefully balanced temperatures that create a truly remarkable coffee with complex flavors. Coffee Growing Region Profile:
Temperature: 14 - 31ºC
Precipitation: 1,219 - 1,829 mm
Humidity: 70 - 80%
Altitude: 1,311 - 1,981 meters