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Las Merceditas Coffee Plantation in San Rafael Pedra Kuesta.

The development of the coffee industry in Guatemala can be traced back to the 1850s. Coffee production is an important pillar of the Guatemalan economy (English: Economy of Guatemala).

Guatemala was the number one coffee producer in Central America for most of the 20th century and the early 21st century, and the leading position of Guatemalan coffee was not replaced by Honduran coffee until 2011. Official statistics do not include coffee exports illegally sold to Honduras and Mexico.

In Guatemala, the most suitable temperature for healthy growth and fruity of coffee is about 16 °C to 32 °C (60 °F to 90 °F). When coffee is grown at a height of about 500m (1600m) above sea level, the seedlings must be well shaded. [3] plantations at an average altitude of about 1500 meters (4900 feet) should be equipped with wind protection against cold northerly winds. Overall, most coffee plantations in Guatemala are located between 500, 000 meters (1600, 400 feet) above sea level.

The coffee industry in Guatemala originated in the 1850s and 1860s, when early coffee and cochineal worms were mixed, and small plantations were scattered in the southwest, such as Amatittland and Old Guatemala. Coffee grew slowly at that time due to lack of knowledge and technology. In the early days, many coffee farmers relied on borrowing from their families to revolve the finances of coffee farms (English: Finca), but later, with the investment of foreign companies, these foreign companies gradually bought the plantations and took over coffee production in Guatemala.

As coffee production is a labour-intensive industry, lack of work is a major obstacle to the rapid increase in coffee production in Guatemala. In 1887, Guatemalan coffee produced more than 22000000 kilograms (48500000 pounds). By 1891, more than 24000000 kilograms (52000000 pounds) were produced. From 1879 to 1883, Guatemala exported 133027289 kilograms (293274971 pounds) of coffee. By 1902, some of the most important plantations in the world were located on the southwest coast of Guatemala.

Guatemala has a lot of land suitable for growing coffee, among which different kinds of coffee are planted according to the temperature zone. The main coffee-growing areas are Amatetran, Zacatepex, Solola, Rita Lulaiu, Xsaltnango, San Marcos and Haute Verapas. Coffee is also grown around old cities such as Guatemala City, Chimartenango and Verapas (English: Verapaz, Guatemala).

The Asociaci ó n Nacional del Caf é (Anacaf é), or Anna Coffee Association, was founded in 1960 to represent all coffee producers in Guatemala. The Coffee Association of Guatemala was founded by the pioneers of the International Coffee Organization (English: International Coffee Organization) to continue the centralized coffee production statistics of the Central Coffee Office (La Oficina Central del Caf é) established by the Central Coffee Office of Guatemala's central government in 1928.

The Guatemalan Coffee Association established the Guatemalan coffee brand and defined coffee from eight different origins under the slogan "one Rainbow Choice (A Rainbow of Choices)". It is divided into eight sub-brands: Arcatel Nango Canyon (Acatenango Valley), Andi Gua Coffee (Antigua Coffee), traditional Atitlan (Traditional Atitlan), Rainforest Kovan (Rainforest Coban), Freihanes Plateau (Fraijanes Plateau), Highland Velvet (Highland Huehue), New Oriental (New Oriente), Volcano San Marcos (Volcanic San Marcos) and so on.

The Coffee Association of Guatemala has also set up a coffee laboratory called Analab for short to promote the Children's Coffee Promotion Project (funcaf é) and publishes El Cafetal magazine. The Guatemalan Coffee Association represents Guatemala at the meetings of the International Coffee Organization and receives funding only from the relevant fees for coffee exports.

According to a study released by the United States Department of Labor in 2013, some coffee producers in Guatemala still use child labor.

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Some tips for hand-brewed coffee and front street coffee:

The coffee powder per person is about 15 grams and the boiled water is 225 grams.

Do not drop the filtered extract to the last drop, and stop in the residual state (if all the drops may have smells or impurities, etc.).

[brewing method]

1. The next part of the filter paper is folded along the seam and placed in the drip.

two。 Pour the coffee powder into the drip with a measuring spoon and tap a few more times before the surface becomes flat.

3. After boiling the river water in a teapot, pour it into a small-nozzle kettle and gently inject boiled water from the central point (the water temperature is about 89 / 90 degrees). Slowly start to spiral the boiling water into the kettle and

Until it's covered with powdered coffee. Be sure to pour it in slowly.

4. Extract the delicious ingredients and steam the expanded coffee powder (stay for about 30 seconds).

5. The second time the boiling water is injected slowly from the surface of the coffee powder. The amount of water injected must be consistent with the amount of coffee liquid extracted, and the boiling water of the filter paper must be kept at a certain level.

6. The extraction liquid can be stopped as soon as it reaches the number of people, and the state of boiling water left in the filter paper will be discarded.

Brewing parameters of Guatemalan coffee

Make Guatemalan coffee by hand. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), V60 filter cup, 89Mei90 degree water temperature, the first water injection 30g water, carry on 27 seconds of steaming, injection to 105g water cut off, wait for the powder bed water to half, then water injection, slow water injection until 225g water volume, tail section do not want, water powder ratio 1:15, extraction time 2:00

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