Unroasted Organic Guatemala Huehuetenango Flor De Cafe

REGION: Huehuetenango    FARM:    Finca Flor de Cafe R.L.   FARMER:    Finca Flor de Cafe     VARIETAL:     Bourbon | Catimor  | Catuai | Mundo Novo, Pacamara | Pache      ALTITUDE:   2000 M     PROCESS: Washed

 

UNROASTED

With our roast of Organic Guatemala, a delightful newcomer boasting a harmonious blend of medium body and acidity. Experience a well-rounded cup with flavor nuances of apricot, lime and milk chocolate. Indulge in undertones of sweet caramel. Enjoy this exceptional coffee experience.


Osvaldo Perez is a third-generation coffee producer, managing what is now a 280 hectare estate. As the family has expanded their holdings over the years, they likewise increased the varieties grown to include Typica, Catimor, Catuai, Pacamara, and more, while also establishing their own wet mill. Alongside this growth, they have also remained stewards of the land, preserving 35 hectares of tropical rainforest and maintaining a Rainforest Alliance certification.

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.



History of Guatemalan Coffee

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Check out the roasted product page for info on our roast >>  All Coffees

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