Flavor characteristics of bourbon coffee beans with Vivetna fruit water in Guatemala eight major coffee producing areas in Guatemala

In most cases Guatemala has a well-functioning network of producers. Although infrastructure is still generally lacking (there is no national post office), coffee farmers are surprisingly well connected. This is largely due to the efforts of Anacaf é (Asociaci ó n Nacional del Caf é), a trade group that supports coffee growers.

Anacaf é creates brands in eight growing areas: Arcatel Nango Valley, Antigua Coffee, traditional Attland, Rainforest Copan, Flagane Plateau, Huwe Heights, New Oriental and San Marcos volcano.

Front Street Coffee most Guatemalan coffee comes from Vivette Nan Fruit producing area. Take one of them, for example: this Guatemalan Vivette Nango Oga Blanca washed bourbon Kaddura. The front street is moderately baked, with berries, soft acidity, smoky, smooth and balanced flavors.

Acatenango Valley

Through the Fuego and Acatenango volcanoes to the west of Antigua is the Acatenango Valley, where coffee grows on steep slopes up to 2000 meters high, in the thick shade of trees. The frequent eruption of nearby Fuego volcano makes the rough sandy soil full of minerals, while Gravilea (Gravillearobusta), Cuje (Inga sp.) And the shade of Guachip í n (Diphysa americana) regulates the temperature and creates habitats for a variety of animals and plants.

Mild gusts from the Pacific and obvious seasons allow coffee to dry in the sun, and the process follows ancient family traditions.

The United Acatenango Coffee Growers Association was established in 2006 to delineate and recognize the uniqueness of the region and obtained the name of origin of the coffee in the region in 2012. The geographical area of Caf é Acatenango covers an area of 9663 hectares, all in the province of Chimaltenango.

The varieties commonly grown in the region are Caturra, Bourbon and Catua í. Coffee is traditionally picked and sorted by hand, fully washed and dried. More information can be found here.

Average harvest time: December to mid-March

Atitl á n

Among the five volcanic coffee producing areas in Guatemala, Atitl á n has the highest content of soil organic matter. 90% of the Atitl á n certified coffee is grown along the slope of the spectacular Fire ​​ Mountain that occupies the shores of Lake Atitl á n. The daily wind that stirs the cold lake water (called Xocomil) has an important impact on the microclimate. The highly developed craftsman tradition of culture is reflected in the skilled planting and processing of small producers.

Average harvest time: December to mid-March

Coban Coba á n

The annual precipitation is about 3500 mm, with nine to ten months of regular rainfall in a year. Continuous rain (most of which is mild drizzle / mist, locally known as chipichipi) means that the flowers are very staggered, 8-9 times a year. Due to prolonged flowering, coffee ripens at different stages, which means that up to 10 passes (14 days apart) are needed to ensure that only the most ripe cherries are selected.

The cool and rainy climate makes it difficult to dry coffee in Koban, and traditional mechanical drying is already common. Nevertheless, Copan is home to some of the most innovative and loyal coffee producers in Guatemala, many of whom have made great strides in drying experiments under challenging conditions and in producing some of the best coffee that Guatemala must provide.

Average harvest time: December to March

Fraijanes Plateau

Volcanic pumice soil, very high altitude, abundant Rain Water, changeable humidity and active volcanoes are the characteristics of the area. The Pacaya volcano, the most active of the three eruptive volcanoes in Guatemala, often provides the region with a small amount of ash and important minerals for the soil. The dry season is characterized by plenty of sunshine, and although there are often clouds, fog and dew early in the morning, they soon burn up, drying the entire Flagane plateau.

Average harvest time: December to February

Huehuetenango

Among the three non-volcanic areas, Huehuetenango is the highest and driest coffee producing area. Thanks to the dry, hot wind blowing into the mountains from the Twantepec Plain in Mexico, the area is protected from frost, allowing the highlands to grow up to 6500 feet (2000 meters) of Huehue. These high elevations and relatively predictable climates create excellent boutique coffee.

Huehuetenango is so remote that almost all producers are required to process their own coffee. Fortunately, the area has an almost unlimited number of rivers and streams, so factories can be placed almost anywhere.

Average harvest time: January to April

Nueva Oriente

In the region, coffee has been grown almost entirely by small producers since the 1950s. Today, almost every farm on the mountain has become a coffee production unit, once one of the poorest and most remote areas in Guatemala, which is vibrant and growing. Rainy and cloudy, Oriente is located in the former volcanic mountains. Its soil is made up of metamorphic rock: mineral balance, which is very different from the soil in areas where volcanic activity has been frequent since coffee was planted.

Average harvest time: December to March

San Marcos San Marcos

San Marcos, the warmest of the eight coffee-growing areas, also has the highest rainfall, up to 200inches (5000 mm). Seasonal rainfall comes earlier than other areas and blossoms the earliest.

Like all remote areas of Guatemala, most of the coffee in San Marcos is grown on farms with their own processing plants. Due to the unpredictability of rainfall during the harvest season, most of the coffee is pre-dried in the sun and then finished in a Guardiola (mechanical) dryer.

Average harvest time: December to March