Organic Guatemalan-San Francisco Cortzal SHB
The coffee industry in Guatemala started in the 1800's due to the collapse of indigo. They are now one of the top producers of coffee in Central America.
Guatemala has three non-volcanic regions, Huehuetenango being the highest and driest. The region has ideal geographic conditions for the cultivation of excellent coffee with distinct acidity and fruited flavours.
Region: Department of Quiché, Northwestern Guatemala Which is one of the departments of Guatemala that borders Huehuetenango region
Farm: San Francisco Cortzal
Altitude: 1,400 to 1,500M
Processing: Fully Washed and Sun Dried
Varietals: Catuai, Sarchimor, Catimor, Castillo, Marsellesa, Lempira,
Cuscatleco, Geisha and Borbon
In 1914, Pedro Brol bought the family-owned San Francisco Cortzal farm, growing peppers and raising cattle. The people in the area
suffered greatly during the 36-year Guatemalan Civil War. Brol's grandson Don Pedro is a 3rd generation coffee farm owner with about
1,000 hectares, one of the largest plantations in the country. Located in the department of Quiché, the land is surrounded by forests,
mountains and waterfalls. With 1,500 employees, it is the only source of income for the remote communities in the Cortzal, Uspantan and Ixil triangle area.
Cupping Notes: Brown sugar, sweet lemon, raspberry, creamy
*Please note that cupping notes are subjective and are affected by how the beans were roasted, taster's opinions etc.
There is a wide range of flavours present in Guatemala's coffees from lighter, very sweet fruit and complex to heavier, richer and more chocolatey cups.