Guatemala coffee cultivation What varieties of cultivation conditions How about Guatemala coffee

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Guatemala is located in Central America. This is a country with tropical rain forest weather, high humidity and warm climate all year round. It forms the Central American volcanic arc with Nicaragua, El Salvador, Honduras, Costa Rica and Panama. Guatemala therefore has a historical background of natural disasters and fertile soil for commercial agriculture.

Coffee arrived in the United States through the Caribbean Islands between 1720 and 1730 and is the story of Mathieu de Clieu, the famous captain of the French army. After that, the Jesuit team spread coffee to other countries. During this period, Guatemala and the surrounding land belonged to the same Spanish territory. The earliest plantations were planted around 1770. At that time, other crops used as sources of pigment were at the core of the colonial economy.

A period of natural earthquakes and social unrest

Although it appears to be dormant, nearby volcanoes can still be potentially dangerous. By 1773, Santiago de Los Caballeros, the capital of Guatemala, was destroyed by an earthquake, which naturally had a negative impact on economic and commercial and political continuity. After stopping the coffee trade chain, it will take decades to recover. Violent tremors are not limited to nature.

During the independence movement, coffee production remained low, except that the locust plague destroyed the main crop "anil" (pigment). When Guatemala finally achieved autonomy in 1821, the new government was witnessing Costa Rica's economic growth. As a result, the new government has developed a political strategy to promote coffee cultivation. In 1850, the pigment crop was abandoned by coffee, and in 1859, it became the first export. In addition, large "Haciendas" (a large plantation with housing) appeared all over the country.

From this point of view, yields have increased at an appropriate rate over the years, attracting immigrants from Europe, especially Germans and French, whose inland communities are provided by the government (from local population plantations where coffee is required by law to work until 1934). Over the next few years, Guatemala increased its participation in the American coffee market, although the entire plantation was covered with ash despite the eruption of the SantaMarauda volcano in 1902.

Guatemala has the best coffee growing environment in Central American countries, including the perfect combination of coffee growth height, fertile soil and coffee growing climate. The coffee produced in the Guatemala-Antigua region is the most famous, and when it comes to it, people think of the unique smoky taste and the sweetness of milk chocolate. The best quality Antigua coffee is Guardia Antigua-alpine volcanic beans produced by small farms in the volcanic area.

According to altitude, there are three main areas of coffee production in Guatemala, which affects the quality and flavor of each cup. The first is a low band (760m-1070 m), with high growth rate, low acidity and soft taste. The second is the middle area (1070-1200 m), with average acidity and taste. Finally, there is the height area (1300-2000 meters), with high acidity and rich flavor.