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.
|Continental Region||Central America|
|Region||Santa Cruz Barillas|
|1. Process||Fully washed|
|1. Varietal % of mix||Bourbon|
|2. Varietal % of mix||Catuai|
|3. Varietal % of mix||Caturra|
|1. Certification||Fair Trade, Organic|
|Drying Method||Dried in the sun|
|Farm||Asociación Barillense de Agricultores (ASOBAGRI)|
Altitude Grading: Similar to other Central American countries, Guatemala uses a version of the altitude grading:
Prime: grown at 750-900m
Extra Prime: grown at 900-1050m
Semi Hard Bean (SHB): grown at 1050-1220m
Hard Bean (HB): grown at 1220-1300m
Strictly Hard Bean (SHB): grown over 1300m*
Cupping Notes*: chocolate, green apple, plum
*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.