Guatemala

Guatemala

The best coffees are cultivated in soils with many minerals, either volcanic or from limestone deposits. These soils are rich in organic matter, ideal for producing excellent coffees. Guatemala has many mountain ranges and volcanoes, where coffee is cultivated at 4,300- 7,000 feet (1,300-2,200mts). The higher the altitude, the more pronounced the aroma, acidity and more balanced the cup.

 Water and Rainfall

All of Guatemala’s coffee is processed by the fully washed method. Water is a key asset in this process; it is used to wash, select and ferment the beans. Guatemala is blessed with many rivers and springs used for this process to give the coffee a clean and even quality.

Guatemala is blessed with abundant and predictable rainfall in the coffee regions.

Microclimates

The various micro-climates in Guatemala help develop different qualities and flavors in the coffees. Eight regions have been identified from the almost unlimited combination of temperature, altitude, rainfall and soils.

Precision and Skill

Hand picking the coffee allows the cherries to be picked at the optimum point of maturity. Top quality harvesting methods combined with traditional methods of processing, which require skill and precision dictate the fermentation process and the humidity levels. All coffee is hand selected by skillful and fast hands for the green coffee to be shipped in its best state.

Rich Soils at high altitudes

The best coffees are cultivated in soils with many minerals, either volcanic or from limestone deposits. These soils are rich in organic matter, ideal for producing excellent coffees. Guatemala has many mountain ranges and volcanoes, where coffee is cultivated at 4,300- 7,000 feet (1,300-2,200mts). The higher the altitude, the more pronounced the aroma, acidity and more balanced the cup.