How about Guatemalan coffee? Introduction to Coffee at Palo Blanco Manor, Guatemala

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Guatemala has been growing coffee since around 1850. Before World War I, the Germans controlled as much as 80% of the country's production, most of which was exported to Germany. ANACAFE, the official coffee farmers' association, divided the country into eight regions according to region and flavor in the 1990s, and registered trademarks to promote the origin. These include Antigua, Acatenango, Huehuetenango and Atitl á n, where many award-winning farms are located. Common beans in Guatemala today include Typica, Bourbon, Caturra, Catua í, Pacas, Maragogype, Pacamara (a hybrid of the first two), Pache Comum (a local variety of Typica), and Gesha.

Guatemala Coffee Mini File:

As far as the main varieties of coffee are concerned, 98% of the coffee is Arabica, but there are still 2% robusta species, which are mainly treated by washing and a small amount by the sun. It is currently the 10th largest coffee producer in the world.

Palo Blanco Manor (Finca Palo Blanco) is a private small farm of the Ovalle family. Located in the Vera Plateau, the high mountains near the town of La Democracia (La Democracia), which is about 1700 meters above sea level, is blown by the hot air from the lower part of La Democlasia town, coupled with its location at a high altitude, which gives it a natural temperature difference that makes its coffee so excellent in growth and quality.

The Ovalle family is committed to providing better coffee quality, and in the process of diversified management and improvement, the estate has received many certifications, such as National Organic Program (NOP) of the United States Department of Agriculture, Rainforest Alliance (rainforest certification) for environmental protection, UTZ certification for sustainable management, and coffee and grower equity (C.A.F.E. Practices). It makes the manor special and unique in its producing area.

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