GUATEMALA (Central America)
The Republic of Guatemala is a country with an area that 108.890chlm northwest border with Mexico, in the northeast with Belize and in the southeast with El Salvador and Honduras. The coffee production in Guatemala affects the lives of 70% of its population. For the people of the country coffee production is intertwined with their survival, for it also is a way of life and has been incorporated into their culture.
It all started when in the mid-1770, the Jesuits brought the first coffee trees in Guatemala as ornamental plants. During this period, the country does not produce coffee, but is familiar with the cultivation of other agricultural products. Since 1835, the government wanted to encourage the production of coffee, for it offered financial rewards to farmers who cultivated 20,000 pounds of coffee. In 1859, the first export of coffee held EUR 383.60 kg bags available in Europe. From 1859 onwards coffee production began to rise because of the interest shown by producers for this new product. In 1889 the coffee of Guatemala awarded as an outstanding product in the World Festival held in Paris. In 1940 exports were suspended because of World War II. In 1960 he created the “Union of Producers” which later turned into national coffee organization “Asociacion Nacional del Café” (ANACAFE). Today, Guatemala has developed a very strong support system for coffee producers. It also has a strong marketing presence in promoting coffee worldwide. Guatemala represents 2.5% of the total coffee production in the world.
The Guatemalan coffee has a high acidity reminiscent of green apple and chocolate aroma.
Here the coffee is grown under shade at altitudes of 2000masl arrive. Continuous bursts of Fuego volcano make the soil fertile.
The Antigua plays an important role in the life of the country, as well as climatic and soil conditions favor the cultivation of coffee. The coffee comes from Antigua stands out for its distinctive flavor, aroma and body due to the rich volcanic soil, low humidity, strong sunlight and cool nights. The elevation here ranges from 1300-1600m. It is 100% genuine coffee that balances the rich aroma with a pleasant acidity and a full body velvety.
The soil is richer in organic matter. Volcanoes surrounding Lake Atitlan resulting in 90% of coffee is grown on the slopes. The damp climate is ideal for growing coffee.
(1400 – 1800 MASL) The volcanic soil, high altitude, the abundant rain, variable humidity and an active volcano characterize this region. The Pacaya volcano, the most active in Guatemala, injects the ground ash gives significant increases in mineral ingredients. The dry season offers a significant amount of solar enable effective drying of coffee.
(1500 – 2000 MASL) is an area that is protected from frost, due to dry and hot winds coming from the mountains of Mexico. The coffee area presents a fruity profile compared with other regions of Guatemala. This may be due to the common practice of stacking the coffee to higher parts than normal.
(1300 – 1700 MASL) The soil of this area is made of metamorphic rock, i.e. a balance between minerals and different kinds of soils, which allow good development of the coffee tree.
(1300 – 1500 MASL) is known for the beautiful tropical forest. The area is traditionally cloudy, rainy and cool all year round. Therefore, the coffee follows the slower maturation, presenting a deeper profile.
(1300 – 1800 MASL) The rainy season comes early compared to other areas, resulting in blooming and come first. Due to the amount of rain, most of the producers prior to drain their coffee under the sun complete the process in a mechanical dryer, «Guardiola» as they call it.
Range Altitude: 1200-1900m
Language: Spanish and other local dialects
Harvest: November to March
Annual Coffee Production: 3.13 million bags of 69kg
Varieties: Bourbon, Caturra, Catuai, Typica, Maragogype and Pache
Avg Farm Size: 1-50 hectares