Is the Guatemalan coffee good? the story of Guatemalan coffee.

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Coffee has been driving Guatemala's economic development for more than a hundred years. Today, an estimated 125000 coffee producers drive Guatemala's coffee industry, and coffee remains one of Guatemala's main exports, accounting for 40 per cent of the country's total agricultural export earnings.

It is likely that Jesuit missionaries introduced coffee to Guatemala, where coffee was grown as early as the mid-18th century. Nevertheless, like neighboring El Salvador, coffee did not become an important export crop until the advent of synthetic dyes and the industrialization of the textile industry in the mid-19th century. In the second half of the 1800s, various government programs sought to promote coffee to stimulate the economy, including a large-scale land privatization program by President Justo Rufino Baria in 1871, which led to the creation of large cafes, many of which still produce some of Guatemala's best coffee.

Today, 20 of Guatemala's 22 provinces grow coffee, covering an area of about 270000 hectares, almost all of which (98 per cent) are grown in the shade of trees. The country's products are almost all Arabica, the most commonly used is water washing, although natural and various semi-washing methods are becoming more and more popular, and the samples produced are getting better and better.

Guatemala benefits from high elevations and up to 300 unique microclimates. There is continuous rainfall in most areas and mineral-rich soils. However, while China's reputation as a professional coffee producer still stands today, this road is not easy. Guatemala's long and bloody civil war (1960-1996) disrupted the lives of millions, eroded the economy, exacerbated poverty and created social and political instability that still afflicts the country. It was not until the turn of the century that coffee production really stabilized and began to increase, replacing macadamia nuts and avocados in many areas.

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