Guatemala is known for its high-quality Arabica coffee, which is often grown in rich, volcanic soil at high altitudes. This nation has been growing coffee since the 1700s, when Jesuit priests first planted it trees in monastery gardens
This results in a bright, acidic coffee with complex flavors that can include chocolate, nutty, fruity, and floral notes.
The country's diverse regions, like Antigua and Huehuetenango, contribute to unique regional flavor profiles.
Officially, there are 8 coffee growing regions:
1. Acatenango
2. Antigua
3. Atitlan
4. Coban
5. Fraijanes
6. Huehuetenango
7. Nuevo Oriente
8. San Marcos
The main harvest is mostly done between November to April
Common Varietals: Catuai, Bourbon, Pacamara, Caturra, Typica, Catimor
Common Processing Methods: Washed
More info about the regions:
Antigua Valley: Known for its volcanic soil & a valley with three surrounding volcanoes (the Agua, Acatenango and Fuego).
The valley is one of Guatemala’s oldest coffee growing regions.
The microclimate is quite dry. The nights are cool and there is lots of sun. The valley is gently sloping in comparison to most of the other more rugged coffee growing regions of Guatemala.
Most of the coffee trees are grown on the valley floor (1500 MASL) though some are grown on the volcano slopes (up to 1,700 MASL).
Acatenango Valley: Characterized by volcanic soil from the Acatenango volcano, it is known for coffees with smoky notes.
Atitlán: Located around Lake Atitlán, the soil is rich in organic matter, and the coffee has a full-bodied flavor with floral and nutty notes.
Cobán: This humid, rainforest region produces smooth coffees with hints of cocoa and citrus.
Fraijanes Plateau: Situated at high altitudes with volcanic terrain, this region has variable weather and produces coffees with deep chocolate notes.
Huehuetenango: This high-altitude region is known for its dry climate and produces coffees with bright acidity and fruity, wine-like notes.
Nuevo Oriente: (NEW ORIENT) Known for full-bodied coffees with a deep chocolate essence.
San Marcos: The highest and one of the hottest coffee regions, it is known for its floral, tropical, and exotic flavor profiles.
Guatemala's high altitude and volcanic soil makes this coffee special.
Coffee is grown at elevations of 1,200 to 1,800 meters, which, combined with the volcanic soil, creates beans with bright acidity and rich flavor.
Many coffee plants are shade-grown, which protects them from the sun, allows for slower ripening, and results in more concentrated sugars and flavors.
Ripe coffee cherries are mostly hand-picked to ensure only the best quality is harvested.
The washed (or wet) process is the most common method, where the pulp is removed by soaking the cherries in water, followed by fermentation and thorough washing. This method is key to the bright and clean flavor profile Guatemalan coffee is known for.
Some producers use the honey process, which adds a layer of sweetness and notes of caramel and tropical fruit to the flavor.
The country primarily grows Arabica coffee, such as Bourbon, Typica, Caturra, and Geisha varieties.
Guatemala was the first country to establish a denomination of origin system for its eight coffee-growing regions, highlighting its commitment to regional distinction.
Many coffee farms focus on sustainable and environmentally friendly practices, with some earning certifications like Organic or Fair Trade.
---------------------------------------------------------------------------------------------------------
Coffee index. Click here :
No comments:
Post a Comment