{"id":7652,"date":"2019-10-10T10:08:47","date_gmt":"2019-10-10T08:08:47","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=7652"},"modified":"2020-03-17T16:19:26","modified_gmt":"2020-03-17T15:19:26","slug":"coffee-regions-guatemala","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.com\/blog\/coffee-regions-guatemala\/","title":{"rendered":"Coffee Regions: Guatemala"},"content":{"rendered":"<p><strong><big>Guatemala is a land of many colours, wonderful mountain landscapes, best avocados in the world and the legendary Maya civilisation. But there is yet another reason to take a closer look at it, which is coffee, at present probably the most famous Guatemalan product.\u00a0<\/big><\/strong><\/p>\n<h2 id=\"basic-information\"><b>Basic information<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">The beginnings of coffee growing in Guatemala date back to 1770. Ever since then, coffee hasn\u2019t ceased to impact on the country\u2019s agriculture, and by that its economy, taking second place among its agricultural exports. How did it happen that Guatemala became one of ten largest producers of coffee worldwide and is at the same time known for its quality?\u00a0<\/span><\/p>\n<figure style=\"width: 606px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"farma, regiony kawowe, Gwatemapa\"  width=\"606\"  height=\"907\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/07\/gwatemala1.png\" ><figcaption class=\"wp-caption-text\">View from Monte de Oro farm<\/figcaption><\/figure>\n<p><span style=\"font-weight: 400;\">It will be best to begin with favourable geographic conditions. Mountainous topography, location between two oceans and volcanic soil make up the optimal environment for the growth of coffee plants. That combined with altitudes exceeding 1,400 m above sea level and the fact that 99% of coffee is grown in shade makes up a perfect recipe for producing exceptional coffees. Let\u2019s keep in mind how varied these conditions are across the country \u2013 <\/span><b>Guatemala has over 300 unique microclimats<\/b><span style=\"font-weight: 400;\">; as a result, not only every region, but even single farms produce coffees with different characteristics, which translates into a great variety of flavours in the cup.\u00a0<\/span><\/p>\n<figure style=\"width: 606px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"Gwatemala, regiony kawowe, farma\"  width=\"606\"  height=\"756\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/07\/gwatemala2.png\" ><figcaption class=\"wp-caption-text\">Coffee plants growing in shade and mist of a mountain forest in Guatemala on La Soledad farm.<\/figcaption><\/figure>\n<p><span style=\"font-weight: 400;\">Nearly all of the cultivated coffee is <\/span><i><span style=\"font-weight: 400;\">Arabica<\/span><\/i><span style=\"font-weight: 400;\">, which is hand-picked due to the shape of terrain. The most popular <\/span><b>varieties<\/b><span style=\"font-weight: 400;\"> (varietals) are:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Catuai<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Bourbon<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pache<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Pacamara<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Caturra<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">Apart from classic varieties, more and more often you can come across producers growing, i.a. <\/span><i><span style=\"font-weight: 400;\">Gesha<\/span><\/i><span style=\"font-weight: 400;\"> and new rust-resistant (rust is a plant disease caused by fungi) varietals such as, for example, <\/span><i><span style=\"font-weight: 400;\">H1<\/span><\/i><span style=\"font-weight: 400;\"> (hybrid of <\/span><i><span style=\"font-weight: 400;\">Villa Sarchi<\/span><\/i><span style=\"font-weight: 400;\"> and <\/span><i><span style=\"font-weight: 400;\">Rume Sudan<\/span><\/i><span style=\"font-weight: 400;\">).\u00a0<\/span><\/p>\n<figure style=\"width: 606px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"li\u015b\u0107, kawowiec, Gwatemala\"  width=\"606\"  height=\"405\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/07\/gwatemala3.png\" ><figcaption class=\"wp-caption-text\">Rust on the surface of a coffee leaf<\/figcaption><\/figure>\n<p><span style=\"font-weight: 400;\">Harvest season takes place between December and March, depending on region.\u00a0Coffee is most often <\/span><b>processed<\/b><span style=\"font-weight: 400;\"> by the wet (washed) method, since it\u00a0 is repeatable and effective in comparison to the dry method, which requires far more time and space, and, moreover, is subject to changing weather conditions. This does not mean that in Guatemala, you don\u2019t produce <\/span><i><span style=\"font-weight: 400;\">dry\/natural<\/span><\/i><span style=\"font-weight: 400;\"> or <\/span><i><span style=\"font-weight: 400;\">honey<\/span><\/i><span style=\"font-weight: 400;\"> processed coffee. It is only that such coffees are a minority.<\/span><\/p>\n<figure style=\"width: 606px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"kawowiec, regiony kawowe, Gwatemala\"  width=\"606\"  height=\"907\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/07\/gwatemala4.png\" ><figcaption class=\"wp-caption-text\">Coffee preschool where coffee trees grow before being planted on a farm<\/figcaption><\/figure>\n<p><span style=\"font-weight: 400;\">The level of producers\u2019 knowledge and innovativeness is very varied. The majority of farms in Guatemala are small or medium-sized \u2013 less than 40 ha \u2013 owned by families that have grown coffee for several generations. Such fragmentation is a result of inheriting smaller and smaller pieces of land, which is caused by dividing up the property between one\u2019s offspring and a gradual decrease of farms divided again and again between successive generations.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Some of them are very open to new cultivation techniques, coffee varieties, processing methods and a general attitude towards managing a plantation, which includes methods of using fertilisers, plant protection products, shading control or supporting biodiversity on the farm. However, in most cases, coffee is produced the traditional way. Also, the majority of 125,000 producers don\u2019t have access to the speciality market and often sell their 80+ quality coffees at a market price, a situation which is exploited by the not so honest \u2018coffee hunters\u2019.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The situation is changing for the better, but it is a very slow process. If we add to it record low coffee prices on the world markets, we get a situation where farmers often give up coffee for much more profitable avocado production, and those who still hold on to it, don\u2019t have successors, as young people prefer to migrate to big cities in search of higher education and office work which is considered more stable and financially rewarding.<\/span><\/p>\n<figure style=\"width: 606px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"regiony kawowe, kawowiec, farma, Gwatemala\"  width=\"606\"  height=\"907\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/07\/gwatemala.png\" ><figcaption class=\"wp-caption-text\">Shading control is a very important aspect of taking care of the farm just after harvest season<\/figcaption><\/figure>\n<h2 id=\"classification\"><b>Classification<\/b><\/h2>\n<h3 id=\"regions\"><strong>REGIONS<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">In order to mark their exceptional character and richness of flavours, Guatemala coffees were first in the world to be sold with a distinction between regions, each region having its own characteristics distinguishing it from the others. The most famous regions are:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Highland Huehue: intense acidity, full body, wine notes<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Antigua Classic: high sweetness, rich aroma, elegant character<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Acatenango Valley: marked acidity, balanced body, clean, lingering finish<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Volcanic San Marcos: delicate floral aroma, balanced acidity<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Traditional Atitlan: full body and pronounced citrus acidity<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Rainforest Coban: notes of ripe fruit, smooth body<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">Fraijanes Plateau: fresh and intense acidity, full body<\/span><\/li>\n<li style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">New Oriente: well-balanced, full body, chocolaty flavour<\/span><\/li>\n<\/ol>\n<h3 id=\"growing-altitude\"><strong>GROWING ALTITUDE<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Quality of Guatemalan coffees depends on their growing altitude. By default, the higher the altitude, the higher bean quality, but also the price, which is a result of more difficult and expensive cultivation, smaller harvest and more selective picking of cherries.\u00a0<\/span><b>The majority of coffees marked as \u2018speciality\u2019 are SHB coffees.\u00a0<\/b><\/p>\n<table>\n<tbody>\n<tr>\n<td><span style=\"font-weight: 400;\">Good Washed<\/span><\/td>\n<td><span style=\"font-weight: 400;\">Up to 700 metres above sea level.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Extra Good Washed<\/span><\/td>\n<td><span style=\"font-weight: 400;\">700\/850 metres above sea level.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Prime Washed<\/span><\/td>\n<td><span style=\"font-weight: 400;\">600\/900 metres above sea level.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Extra Prime (E.P.)<\/span><\/td>\n<td><span style=\"font-weight: 400;\">900\/1100 metres above sea level.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Semi Hard Bean (S.H.)<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1100\/1200 metres above sea level.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Hard Bean (H.B.)<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1200\/1400 metres above sea level.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Fancy Hard Bean<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1500\/1600 metres above sea level.<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Strictly Hard Bean (S.H.B.)<\/span><\/td>\n<td><span style=\"font-weight: 400;\">1600\/1700 metres above sea level.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"defects\"><strong>DEFECTS<\/strong><\/h3>\n<p><span style=\"font-weight: 400;\">Depending on the number of defects and batch homogeneity, Guatemalan coffees can be broken down into three separate segments.\u00a0<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td><span style=\"font-weight: 400;\">US preparation<\/span><\/td>\n<td><span style=\"font-weight: 400;\">\u2013 100% of the beans are over 13 in size<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 uniform in colour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 moisture content between 9-12%\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 maximum 23 allowable defects in 300 g (only for washed Arabica coffees)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 clean taste, no defects<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Euro preparation<\/span><\/td>\n<td><span style=\"font-weight: 400;\">\u2013 100% of the beans are over 15 in size (5% below 14 is tolerated)\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 uniform green colour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 moisture content between 9-12%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 maximum 8 allowable defects in 300 g \u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 clean taste, no defects<\/span><\/td>\n<\/tr>\n<tr>\n<td><span style=\"font-weight: 400;\">Gourmet preparation<\/span><\/td>\n<td><span style=\"font-weight: 400;\">\u2013 100% of the beans are over 16 in size (15% below 15 is tolerated, no <\/span><i><span style=\"font-weight: 400;\">peaberries<\/span><\/i><span style=\"font-weight: 400;\"> or <\/span><i><span style=\"font-weight: 400;\">elephant beans<\/span><\/i><span style=\"font-weight: 400;\">)<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 uniform green colour<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 moisture content between 11-12%<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 maximum 5 allowable defects in 300 g, no quakers<\/span><\/p>\n<p><span style=\"font-weight: 400;\">\u2013 clean taste, no defects, pronounced acidity and good body<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><b>Typical green coffee from Guatemala can be described in the following way:\u00a0<\/b><\/p>\n<p><i><span style=\"font-weight: 400;\">Guatemala SHB EP Huehuetenango<\/span><\/i><span style=\"font-weight: 400;\">\u00a0= Strictly Hard Bean, European Preparation, Huehue region.<\/span><\/p>\n<figure style=\"width: 606px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"cupping, farma, Gwatemala, regiony kawowe\"  width=\"606\"  height=\"907\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/07\/gwatemala5.png\" ><figcaption class=\"wp-caption-text\">Cupping on a farm is the first phase of quality control and at the same time a great experience of drinking coffee at source<\/figcaption><\/figure>\n<p>The National Coffee Organisation Anacaf\u00e9 (<i>Associacion National del Cafe<\/i>) is in charge of quality segmentation and regionalisation. It gathers the majority of 125,000 coffee producers in Guatemala (and this is only the number of registered plantation owners; the total number of people employed in this sector is around 0.5 million). Each bag with green coffee exported from Guatemala is certified by Anacaf\u00e9, which attests to its quality and origin. This makes quality control and transparent trade relations easier. Moreover, the organisation works very hard on creating new, rust-resistant varieties which would let producers stabilise production. Anacaf\u00e9 also takes measures of a social nature, giving families producing excellent coffee hope for a better future.<\/p>\n<h2 id=\"flavour\"><b>Flavour<\/b><\/h2>\n<p><a href=\"https:\/\/www.coffeedesk.pl\/kawa\/filters\/attribute\/78\/853\/\"><span style=\"font-weight: 400;\">Beans from Guatemala<\/span><\/a> <span style=\"font-weight: 400;\">are a great way to start your adventure with speciality coffee<\/span><span style=\"font-weight: 400;\">.<\/span><span style=\"font-weight: 400;\"> They have fruity notes, but are balanced, sweet and don\u2019t come as a shock like Kenya or Rwanda. For all those who like the classic flavour profile and would rather not drink a sea of strawberries or rhubarb right at the beginning, Guatemala will be a great choice. It will taste great in espresso as well as in a dripper or cold brew. These coffees are extremely \u2018universal\u2019 and will please pretty much everyone.\u00a0<\/span><\/p>\n<figure style=\"width: 606px\" class=\"wp-caption aligncenter\"><img  loading=\"lazy\"  decoding=\"async\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"Gwatemala, farma, regiony kawowe, \"  width=\"606\"  height=\"907\"  class=\" pk-lazyload\"  data-pk-sizes=\"auto\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2019\/07\/gwatemala6.png\" ><figcaption class=\"wp-caption-text\">View from El Xalum farm near the Lake Amatitlan<\/figcaption><\/figure>\n<h4 id=\"sources\">Sources:<\/h4>\n<p><span style=\"font-weight: 400;\">https:\/\/www.guatemalancoffees.com\/main\/impact\/<\/span><\/p>\n<p><span style=\"font-weight: 400;\">https:\/\/www.coffeehunter.com\/coffee-country\/guatemala\/<\/span><\/p>\n<p><span style=\"font-weight: 400;\">https:\/\/www.guatemalancoffees.com\/main\/regions-and-profiles\/<\/span><\/p>\n<p><span style=\"font-weight: 400;\">https:\/\/www.supremo.be\/en\/guatemala<\/span><\/p>\n<p><span style=\"font-weight: 400;\">https:\/\/www.anacafe.org\/uploads\/file\/9a4f9434577a433aad6c123d321e25f9\/Gu%C3%ADa-de-variedades-Anacaf%C3%A9.pdf<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Guatemala is a land of many colours, wonderful mountain landscapes, best avocados in the world and the legendary Maya civilisation. But there is yet another reason to take a closer&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/www.coffeedesk.com\/blog\/coffee-regions-guatemala\/\" class=\"button button-primary button-effect\"><span>Czytaj wpis<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":12,"featured_media":6703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[88,81,79,86],"tags":[733,1359,1516,1518,1519,1517],"powerkit_post_featured":[],"class_list":{"0":"post-7652","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-beans","8":"category-coffee","9":"category-myths","10":"category-speciality-en","11":"tag-beans","12":"tag-coffee-en","13":"tag-coffee-regions","14":"tag-guatemala-en","15":"tag-speciality-en","16":"tag-speciality-coffee"},"acf":[],"author_display_name":"Maciej Duszak","author_url":"https:\/\/www.coffeedesk.com\/blog\/author\/maciej-duszak\/","featured_image":"https:\/\/www.coffeedesk.com\/blog\/wp-content\/uploads\/2019\/07\/gwatemala11.png","post_tags":["beans","coffee","coffee regions","Guatemala","speciality","speciality coffee"],"post_categories":["Beans","Coffee","Myths","Speciality"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - 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