Guatemala Huehuetenango

103,00 kr

Organic Guatemalan coffee from the Aapicafi Cooperative, grown in the highland regions of Cantón Buenos Aires, Huehuetenango in northern Guatemala. 

Founded in 2013, AApicafi (Asociación de Apicultores y Caficultores) which stands for "Association of Beekeepers and Coffee Growers, consists of small producers of coffee and honey. Their objective is to preserve the environment before, during and post harvest. The association aims to support its members and families via marketing of their product, as well as socially, culturally and economically enhance their lives.

"Guatemala is such an interesting Origin with so many different and unique regions. What they seem to have in common is intensity, body and great balance.

This is also true for this coffee, even as a light roast it's rich and chocolaty with well integrated fruit flavours. This a coffee that can stand up to a bit of milk, but also shine as a flavourful and bold black coffee."

 

Size:
Grind:

Origin
Guatemala

Region
Cantón Buenos Aires, Huehuetenango

Varieties
Bourbon, Caturra, Catuai

Processing
Washed

Crop Year
2020

Altitude
1400-1900m.a.s.l.

Roast level
2 out of 6

Flavour Notes
Citrus Fruit, Chocolate

Roaster
IMF

Batch Size
40 kg

End Temperature
208.6°C

Time
10.21 minutes

Coffee was brought to Guatemala in the mid-1700s as ornamental plants. However, coffee production didn’t really take off until the 1860s when the country’s natural dye industry was overtaken by synthetic products, and a new industry was needed to save the economy.

The government encouraged the growth of coffee plantations, and coffee quickly became the country’s largest export. In fact, up until 2011, Guatemala was one of the top 5 largest coffee-producing countries when Honduras finally surpassed it.

Coffee was brought to Guatemala in the mid-1700s as ornamental plants. However, coffee production didn’t really take off until the 1860s when the country’s natural dye industry was overtaken by synthetic products, and a new industry was needed to save the economy.

The government encouraged the growth of coffee plantations, and coffee quickly became the country’s largest export. In fact, up until 2011, Guatemala was one of the top 5 largest coffee-producing countries when Honduras finally surpassed it.

Similar to other Central American origins, Guatemalan coffee is largely characterised by its rich diversity and optimal growing conditions, including consistent rainfall and mineral-rich soil.

More than 225,000 hectares of land are dedicated to the growing of coffee, with production spread across eight distinct regions: Antigua, Acatenango Valley, Atitlan, Cobán, Fraijanes Plateau, Huehuetenango, Nueva Oriente, and San Marcos.

Although large-scale farmers account for around 45% of the country’s total coffee output, there are approximately 40,000 smallholder family-run farms that produce a range of varieties, including caturra, bourbon, catuai, and pacamara.

  • Harvest: November - April

Origin:
Guatemala

Region:
Cantón Buenos Aires, Huehuetenango

Varieties:
Bourbon, Caturra, Catuai

Processing:
Washed

Crop Year:
2020

Altitude:
1400-1900 m.a.s.l.

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