We focus a lot on sourcing Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More beans from Guatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to the United States. : Guatemalan growing regions More because we truly believe that! But it doesn’t mean all Guatemalan coffees are good. But it does mean that the potential on the upside, the possibility of 88+ point coffees, is greater in Guatemala than its neighboring countries. That’s why we focus so much energy on sourcing our Guatemalan coffees.
Why is Guatemalan coffee special? The cup character! Great Guatemalan coffees have a bright cup, Floral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible…we always default to “it tastes like it smells” which, admittedly, isn’t the most helpful. More hints, clean In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don’t exactly see the difference in terms of these two More notes, moderate Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all organic compounds that are extracted from brewing More, and a lingering clean Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from “finish” which is the final sensations of the coffee while it leaves the mouth. Also see Afternose. More. With varying qualities, farms ranging from huge estates to tiny small-holders perched on steep slopes, and different cup characteristics from within the same micro-regions, there is much to learn to appreciate the complexity of Guatemala coffee.
There are diverse growing regions within Guatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to the United States. : Guatemalan growing regions More that have the altitude, soil and climate conditions to produce great coffee. Antigua is home to some of the older estates in Latin American coffee, some handed down from original land grants within the same family.
In Antigua you might see the best, most systematic farm management methods employed on some farms, while just over the fence a neighbors coffee receives little care, and near leafless coffee shrubs seem forlorn and abandoned. This might be due to The co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as “balanced” or “structured” More land-sharing arrangements, as more and more heirs from old families must cooperate to effectively manage the family farm without a genuine interest in coffee farming.
In other cases, well-educated offspring might have attended the elite Latin American Science and study of crops and soils: A branch of agriculture dealing with field-crop production, soil management and physiology of crop plants as its focus. More schools of Zamorano in Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it’s neighbors have sophisticated coffee production: More, or EARTH in Costa Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.: Can a More. These farms are well prepared to increase volume, cup quality, and fight the battle against the leaf fungus (Castillo is a selection of the Colombia cultivar that has become the most commonly grown coffee in Colombia. It is preferred to the older resistant variety, Variedad Colombia in some regards. Cenicafe developed this variety More).
With land values increasing and Guatemala City sprawling over an ever-wider swath of land, you see coffee farms face difficult decisions in Antigua, as well as those near the capital, such as Fraijanes, or those around Lake Atitlan. They could sell land for housing development, or for business development to serve the city, rather than farm coffee.
Farms also face competition for their labor force, as more job options outside agriculture offer better salaries and (sometimes) better futures. Younger generations show less interest in coffee farming, unless it can offer better returns. While the We use this metric term often to discuss the size of coffee farms. 1 Hectare = 10000 Square Meters = 2.471 acres: We use this metric term often to discuss the size of coffee farms. More dedicated to coffee farming in Fraijanes are dropping, it seems that other areas with rising populations are holding steady at present.
Acatenango is near Antigua and for years they were sold as “Antigua-type” coffee. Small farmers still deliver coffee or sell to coyotes (coffee-buyers who drive around in trucks paying ready cash for coffee) who deliver to mills in Antigua. There is still a premium for Antigua coffee, but this is dwindling as buyers realize that Acatenango and other nearby areas (Jocotenango, Alotenango, Patzun, Chimaltenango) all have fine coffees in their own right.
Acatenango has been the epicenter of the Roya blight for the past 2 years, severely affected because of the humidity of the Pacific ocean climatic influence on this zone. Roya is the Spanish name for Rust, a leaf fungus that slowly kills the plant if left untreated. I have an in-depth article on Roya.
Huehuetenango from the northern highlands up to the border with Mexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in turn much different from the Southernmost region More can be exceptional and brightly acidic. Atitlan, Fraijanes and Quiche can all produce top lots, but we have less consistent success in those areas for various reasons. We have not found good Coban coffees for years, but the potential is there. It’s a humid area, which creates problem with effective drying of the coffee after wet-processing.
We are now working in areas that really don’t conform to these ANACAFE (the coffee farmers association) regional names. For the sake of expanding the search for great coffees and sharing the rewards that come with it (much higher prices at the farm level), we feel strongly that real coffee buyers need to branch out from the known farms and well-trod pathways.
In any case, the key to a great coffee isn’t in the regional demarcation, but in the characteristics specific to the coffee itself, a product of the farmer that creates it, and certain immutable factors. Is the health of the soil maintained with good agricultural practices? Is the picking done with care, excluding under-ripe and over-ripe fruits? Is the wet-process performed with diligence and consistency? Is the coffee tree a sustainable Hibrido de Timor abbreviated HdT is the interspecies hybrid of C. Arabica and C. Canephora (Robusta) that was found in Timor Leste in the 1940s. It has been the bases of plant breeding for disease More, or a newer over-producing hybrid?
Political instability has often interfered with the quality of Guatemalan coffee, and more importantly, the shared success of the coffee farmer great and small. The critical issue affecting rural Guatemalans and those from the city is crime and general insecurity, much of it linked to the drug trade routes passing through the countryside, en route to the United States.
But there is a dynamic and democratic process in place, and we hope to see peace and prosperity return to the countryside.
Many of our Guatemalan coffees are bought directly from the farm. Prices are negotiated with the farmer per our Farm Gate Coffee is the name we give to our direct trade coffee buying program. Farm Gate pricing means that we have negotiated a price directly with the farmer “at the farm gate,” that is, More Coffee program. We continue to work here on the ground in new ways; while there are well-known farms like El Injerto that garner much attention, there are also countless others capable of producing great quality, but who don’t have access to the needed financing in order to improve The removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural dry, and we abbreviate it DP sometimes). More or care of the trees.
When all buyers crowd around a few select farms, they do not spread the benefit of the higher prices they might pay to the vast majority of farmers, many right across the valley or over the hill from popular coffee buying routes.