The origin of Guatemalan coffee

Guatemala is located in the tropics, but because of its high altitude and mild climate, the flowering and fruiting stages of coffee trees are later than those in other parts of the world. This suitable climate and fertile soil create an excellent growing environment for coffee and produce the best coffee beans in the world.

A priest named Jesuit brought coffee trees to Guatemala in 1750, and German colonists developed the local coffee industry in the 19th century. In today's high-altitude areas of the Madre volcano region in the south of the country, there is mixed flavor coffee with spicy flavor, which is popular with critics. The coffee beans produced here are full of grains, hard beans, balanced acidity and delicious taste, especially the giant coffee beans that make Guatemalan coffee get a lot of attention.

Guatemalan coffee plays an important role in its national economy, but its coffee production is relatively low, only 700 kilograms per hectare. This is a far cry from 900kg per hectare in El Salvador and 1700 kg in Costa Rica.

Unlike other countries, Guatemala's coffee exports are controlled by private hands. Most of the best quality coffee in Guatemala is exported to Japan, but in recent years, with the increasing saturation of the overall consumption level of the Japanese coffee market and the negative problems caused by financial problems, some landowners in Guatemala have turned their attention to the Chinese market with huge market potential and developed the Chinese market through a variety of channels, which also gives Chinese coffee lovers more opportunities to come into contact with this world-famous delicious coffee.

Guatemala is rich in coffee from two main places: Lake Attilan and Micro Tenango. There, most of the owners of small coffee farms are descended from the Mayans who are called locals. They are gradually replacing new dwarf trees with large yields but poor bean quality with bourbon trees with fewer fruits but better quality.

In addition, Antigua is also a famous producer of coffee, mainly from Camana Manor. The best coffee here is Alpka, which is not only of good quality, but also has a stronger taste, richer taste and stronger vanilla flavor than other Guatemalan products. Every 30 years or so, the vicinity of Antigua is hit by a volcanic eruption, which brings more nutrients suitable for coffee growth to the already fertile land, making the place more suitable for coffee cultivation.

In view of the characteristics of Guatemalan coffee: moderate roasting is recommended, but most Japanese prefer deep-roasted Guatemalan coffee beans.