Guatemala green coffee beans
In Guatemala, green coffee beans production started around 1770. Since then, it has significantly affected the economy and ranks second among agricultural exports.
The mountainous terrain and location between the oceans and volcanic soil are optimal for spreading coffee plants. The altitude of 1400 m above sea level and 99% of 'shadow' cultivation is a perfect recipe for the production of exclusive coffee. In addition, Guatemala has more than 300 unique microclimates: each region and even individual farms produce coffee with different characteristics, expressed in a wide variety of flavors in the cup.
Assortment of the coffee beans from Guatemala
Beans produced:
2020 - 3.7 million bags (60 kg each)
World market share in kg (Arabica and Robusta):
2.2%
Coffee beans export revenue:
$653 million
Harvest:
from December to April
Our favorite and, at the same time, the most inaccessible and mountainous region. Guatemala coffee from this region is characterized by intense acidity, full-body, wine, and grape notes. Of the three non-volcanic areas, Huehuetenango is the highest and driest region. Thanks to dry and hot winds coming from the Mexican plain of Tehuantepec, the part is protected from frost, allowing it to grow Highland Uwe at an altitude of up to 2000 meters.
The most famous and popular region, coffee is mainly with high sweetness, rich aroma, and elegant character. Fertile volcanic soil, low humidity, plenty of sunlight, and cool nights make this region ideal for growing the most unusual varieties of green coffee beans from Guatemala. The valley around the city of Antigua (from which the region got its name) is surrounded by three volcanoes: Agua, Fuego, and Acatenango. From time to time, Fuego adds fresh dust and mineral-rich ash to the soil of Antigua. Volcanic pumice retains moisture in the soil, which helps compensate for low rainfall.
Guatemala green coffee from this region is characterized by pronounced acidity, a balanced body, clean and stable aftertaste. Just a few steps from the volcanoes of Fuego and Akatenango, west of Antigua, is the Akatenango Valley, where coffee grows in the dense shade on steep slopes up to 2,000 meters. Frequent eruptions near the Fuego volcano support coarse sandy soils full of minerals. The shadow of many trees regulates temperature and creates a habitat for a variety of flora and fauna.
Guatemala green coffee beans from this region have a delicate floral aroma and balanced acidity. San Marcos is the warmest of the eight coffee-growing areas and has the highest rainfall, reaching 5,000 mm. The rainy season starts earlier than in other regions, so it causes early flowering. As in all remote areas of Guatemala, most of the coffee in San Marcos grows on farms owning washing stations. Due to the unpredictability of precipitation during the harvest season, most of the coffee is dried in mechanical dryers - guardiolas.
Guatemala coffee in this region has a balanced body and pronounced citrus acidity. Of Guatemala's five volcanic coffee regions, Atitlan's soils are the richest organically. 90% of coffee from Atitlan is grown on volcanic slopes. Daily winds (Xocomil) mix the cold waters of the lake and affect the microclimate. The highly developed traditions of crafts of this culture are reflected in the skillful cultivation and processing of coffee by even the smallest producers.
Coffee beans from the Guatemala region Coban is characterized by notes of ripe fruit and a smooth body. The annual rainfall in Coban is about 3,500 mm, raining from nine to ten months a year. Constant rain (mostly drizzle/fog – chipi chipi) leads to uneven flowering: 8-9 flowers per year. Due to the extended flowering season, the coffee ripens unevenly and requires up to 10 harvesting approaches (with breaks of up to 14 days), which guarantees the harvest of the ripest cherries. The cool and rainy climate makes it challenging to dry coffee in Coban. This is why traditional mechanical drying is widespread. Coban is home to some of Guatemala's most innovative and dedicated coffee producers. They have made great strides in drying experiments under challenging conditions and produce the best coffee possible in the region.
This is the least studied region, from which Guatemala coffee beans differ in freshness and rich acidity, rounded body. This region is characterized by volcanic pumice soil, high altitudes, generous rainfall, variable humidity, and an active volcano. The most active of Guatemala's three active volcanoes, Pacaya occasionally covers the region with a light layer of ash, which serves as mineral fertilizer. The dry season is characterized by plenty of sunlight, and despite the clouds, fog, and abundant morning dew, all the beans of the region are dried only in direct sunlight.
The Guatemalan green coffee beans of this region has a well-balanced, rich chocolate taste. Since the 1950s, coffee has been grown almost exclusively by small producers. Today, nearly every farm in the mountains has turned into a coffee shop, and once one of Guatemala's poorest isolated areas, it thrives and grows. The rainy and cloudy city of Oriente is located on the territory of a former volcanic ridge. Its soil consists of metamorphic rock: it is minerally balanced and very different from the ground in regions with volcanic activity.
You can be interested also in other origins of coffee beans, such as:
