The Rich Heritage and Flavor of Guatemalan Coffee
- Guatemalan Coffee Profile
History and Origins
Guatemala Coffee was first introduced to Guatemala by Jesuits missionaries during the 1700s; however, it wasn’t until Guatemalancoffee became a major industry in the mid-1800s. The volcanic island had ideal climate and soil for coffee growth which made it the perfect place to cultivate this new crop. In fact, Guatemala was exporting coffee globally by the late 1800s — and it soon became a major part of the country’s economy.
Today, coffee continues to be a major export for Guatemala and some of the most highly sought after coffees in the world are grown there. Guatemala Guatemala is considered to be the best coffee of all, thanks not only to natural conditions in this country but also respect for traditional cultivation method.
Global Coffee Trade and the Guatemalan Economy — What You Need to Know
The industry accounts for 125,000 smallholder coffee farmer households in Guatemala and is at the heart of its economy. Guatemala GuatemalasCoffees are typically farmed and cultivated by small families to ensure the beans that quality. Most coffee farms sit at elevations of 4,000 to 6,000 feet above sea level experiencing cooler climates ideal for slower maturation that contribute more complex flavors.
- Coffee Regions of Guatemala
Guatemala has 8 different coffee regions distinguished by their location, micro climate and soil. Here are a few of the main areas where sits many coffee producers which all combined help craft Colombia’s reputation for great coffee.
Antigua
This volcanic soil helps this region to grow one of the best coffee in Guatemala, it grown on an ideal spot for its growing conditions and one that is closely associated with Guatemalan coffees like no other: Antigua. This area is surrounded by 3 volcanoes (Agua, Fuego and Acatenango), which translate in excellent nutrients for soil that give the coffee a unique flavor profile. In the cup profile, you will find a full body and rich flavor with chocolate-like sweetness caramel-nuttiness spicy aroma.
Huehuetenango
Huehuetenango is one of the aridest coffee areas in Guatemala, second only to Acatenagowith temperatures and altitudes that make it incredibly high. The coffee plants are guarded against frost by the high altitude and dry winds that come from te Tehuantepec Plains. Due to its brightness and complex floral and fruity notes, we suspect Huehuetenango means a lot of things for fans of lighter coffee.
Atitlán
Atitlán — a region named for the same-named lake, which is surrounded by volcanoes and quite idyllic looking. Coffee grown here is especially lucky in that the soil from volcanic activity, and the lake’s special weather patterns offers unique conditions for coffee plants. The taste profile of Atitlán coffee is said to be a full bodied, complex cup with aromatic flavors and bright acidities. Many compare coffee from this area to Huehuetenango but they tend to have more floral qualities.
Cobán
Coban is found in the north of Guatemala, where heat and humidity holds pretty much constant all year round leading into a hot jungle like habitat. Beans grown here, at lower altitudes than other regions of the country, have a mushier texture. Coban – Smooth and mild with a soft acidity, subtle notes of cocoa and spice.
San Marcos
Guatemala — El Chal, San Marcos is the hottest coffee-growing region in Guatemala. It has a tropical climate, with extensive rainfall and a long wet season. Central American coffee from the San Marcos regions is harvested earlier than elsewhere and normally has a light body, with bright acidity and fruity flavours.
- The climate and geography that puts the success of Guatemalan coffee above all.
The country’s varied landscape contributes to the characteristics of its coffees. There are hundreds of mountains and volcanoes, which produce different microclimates for coffee cultivation. In Guatemala, coffee is typically grown between 4k and 6K feet of altitude where the colder temperatures slow down the maturation process allowing for a more nuanced flavor profile.
The rich in mineral volcanic soils deliver all necessary nutrients to the coffee plants, creating full-bodied beans that have great smoothness. The complex and various flavours characteristic of Guatemalan coffee can be associated with the combination od its high altitude, range in microclimates and fertile soils.
- Harvested and Production Techniques
The Guatemalan coffee industry is relatively traditional, especially from the farm level where many farmers are harvesting and processing their coffees through methods that have been passed down for generations. This good quality helps the coffee maintain its high standards and taste.
Shade-Grown Coffee
Most of the coffee produced in Guatemala is grown under a traditional shade-plantation system, uniquely integrating with surrounding ecosystems. In addition to blocking the sun from the plants, this method also conserves a natural wetland system. Although it is more work to produce shade-grown coffee, the beans have a much deeper and nuanced flavor.
Hand-Picked Beans
Hand-picked coffee cherries, by the way that only ripe ones are being harvested in Guatemala. This naturally time-consuming work done to keep quality levels high, leaves the plant with many more under ripe or overripe cherries which mature on the branch and fall off. This type of manual picking helps ensure that farmers hand-pick their coffee cherries — choosing only the best quality fruits for refining.
Previous Processing Methods New Age Techniques
Just as with Ethiopia, Guatemala ends up using their cherries both in fully-washed and natural/semi-dry processing styles which make those delicious beans we know so well. Most common process is wet processing where the cherries are fermented and washed to remove the outer pulp. The result of this process brings out the floral and citric notes that provide acidity and a clean taste to cup. Some areas still natural process the coffee so that it is dried alongside of the fruit and you end up getting a more fruity, sweeter tasting cup.
- Flavor Profiles of Guatemalan Coffee
Guatemalan coffee has a diverse flavor profile depending on the region. The volcanic soil, the high altitude, and climate that they have a great part of each produce pristine coffee with complexity as well balance.
Antigua’s Boldness
Antigua coffee has a strong and full-bodied flavor, characterized by dark chocolate with overtones of caramel spiciness. Its rich volcanic soil lends the coffee a signature full-bodied quality that makes it one of Guatemala’s most in-demand offerings. They are great for anyone who loves their cup of joe to be bold and rich but with an added layer of flavour. ANTIGUA COFFEE, THE BEST_queryset | 2020-09-10
Bright Acidity — Huehuetenango
Here, you’ll find coffees that are lighter and more acidic; Huhuetenango is the region for your palate. The coffee from this region is usually known to have bright acidity characteristics, with a fruity and floral tasting notes. A well-balanced and soft brewed coffee that is best enjoyed non-conducive to see detail.
Atitlán’s Complex Aromatics
Typically Atitlán coffee is full-bodied with bright acidity and nice complexity in the aromas. Lake Atitlán has a very particular microclimate, producing coffee that resembles the aromas of flowers and fruitsico in flavor. Great for anyone who wants a little bit of that lovely aromatic and sanguine tasting coffee.
- Guatemalan Coffee Sustainability
Fair Trade and Organic Coffee
An increasing number of Guatemalan coffee farmers are focusing on organic and fair trade practices, guaranteeing that their product is not only top-notch but also socially responsible. By using organic farming methods we can help the environment and, in combining fair-trade practices (paying farmers a fair price for their coffee) ensure that they are able to maintain an income from producing exceptional tasting coffee.
Environmental Challenges And Ways to Deal With Them
Guatemala Coffee Industry: Deforestation, Erosion & Climate Change → There are, however, many farmers and cooperatives that some of these issues with practices such as sustainable farming techniques, work on reforestation programs or solely use organic fertilizers. It is responsible for maintaining environment but also meets sustainability from the coffee producer side.
- What makes Guatemalan Coffee Different
Coffee Culture in Guatemala
In fact, coffee is so rooted in Guatemalan society that it contributes to the daily Costa Rica lifestyle. Whether it’s cowboys fresh off the highlands or city workers at a market in Antigua, coffee is drunk by all. When you drink Guatemalan coffee, it is more than just a wonderful cup; You are experiencing a tradition that has been passed down through generations of history.
How to Source and Prepare the Ultimate Guatemalan Cup of Coffee
In order to be able get the full enjoyment of flavours Guatemalan coffee offers, try using single origin beans from one of Guatemala’s well known regions. From rich and bold to smooth with acidity, there’s a Guatemalan coffee for everyone! For maximum flavor appreciation, however, try grinding the coffee yourself and brewing it with a pour-over so you can really taste what that coffee is made of!
Conclusion
Guatemala Coffee is a gem in the ever-growing garden of specialty coffee, and presents many flavors particular to its specific geography and climate. Whether you fall on the latter or former end of this spectrum, introducing yourself to Guatemalan coffee and its unique flavor profiles will be a delicious palate broadening experience. Whether you savor the bold and rich flavors of Antigua or the bright floral notes found in Huehuetenango, Guatemalan coffee has plenty to deliver.
Guatemalan coffee, with a tradition of hundreds of years producing quality beans and an emphasis on sustainability should be sampled by anyone who loves good cups.
